- Ingredients: (serves 4)
- 100ml dashi
- 1 fresh bunch of sprouting broccoli, chopped
- Butter
- 100g cooked cleaned cockles, with cooking juice
- Broccoli oil (made from the leaves)
- Brown butter croutons
- Frozen pork backfat
- White wine vinegar
Sprouting Broccoli cockles - backfat
Gareth Ward
1st August 2016
Sprouting Broccoli cockles - backfat
Sprouting Broccoli cockles - backfat (serves four)
Ingredients
Method
To dress:
Lightly cook broccoli in a pan in the dashi, drain and put back in a dry pan. Add a knob of butter and stir well.
Warm the cockles gently in the cockle juice and acidulate with white wine vinegar to taste.
Put a spoon of broccoli oil in the bottom of each bowl.
Spoon in the broccoli, cockles and brown butter croutons.
Share out cockle juice and spoon over.
Grate frozen backfat over the top.
Serve.
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