Above and below left: October’s warmed blue cheese with figs
October’s Autumnal dish consisted of warmed blue cheese with fig, pickled wild mushroom, mushroom paper and Jerusalem artichoke puree. Dairy lovers could easily be converted by the strong blue ‘cheese’ made with cashew nuts, and the crispy mushroom paper was divine. Along with the sweet fig accompaniment it was a beautifully balanced combination.
If you ever need vegan Christmas dinner inspiration, December’s dish had it all. David’s pistachio and mushroom pie topped with cranberries, parsnip puree, Brussel
