New additions to our snacks first slide is a close up of the pea dish its an english pea shell with ricotta curds as a base peas seasoned with lemon oil, lemon juice, maldon, mint and lemon zest filling the shells then garnished with preserved rose petals, pea tendrils and button flowers
as for the dolma its compressed nasturtiums brushed with olive oil filled with a curry emulsion trout roe asparagus and fava beans garnished with more trout roe
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