Garden Bed - Young Vegetables, Jamon, Foraged Herbs and Flowers

Dylan C.

Dylan C.

3rd December 2012
Dylan C.

Garden Bed - Young Vegetables, Jamon, Foraged Herbs and Flowers

Inspired by the Spring Garden. Served with Flowers and Herbs foraged from my local area and Spanish Jamon Iberico. Lemon Puree for tartness and the Jamon Crumble to imitate soil. (All Temperatures Are In Degrees Celcius. 


  • Lemon Puree
  • Rind from four lemons
  • Juice from ¼ lemon
  • Olive oil
  • Salt
  • Fennel Puree
  • ½ large bulb fennel, trimmed and cored
  • 50g butter, diced
  • 125ml water
  • Olive oil
  • Xantham gum
  • Pinch salt
  • Jamón Soil
  • 100g slices Jamón or prosciutto
  • 50g toasted bread crumbs
  • Jamón Consommé
  • 200g Jamón Ibérico, diced
  • 20g carrot, diced
  • 20g brown onion, diced
  • 20g celery, diced
  • 4g garlic
  • 2 white peppercorns
  • 1 sprig thyme
  • ½ bay leaf
  • 800ml chicken stock
  • Salt
  • Shaved Vegetables
  • 3 radishes
  • ¼ bulb fennel
  • Blanched Vegetables
  • 6 baby orange carrots
  • 6 baby purple carrots
  • 6 red radishes
  • 6 baby turnips
  • 6 baby leeks
  • 6 green asparagus tips
  • 6 baby golden beetroots
  • 6 baby purplette onions
  • 6 finger fennel
  • Roasted Vegetable
  • 6 baby onions
  • 1 white sweet potato
  • Confit of Potato
  • 6 baby potatoes or 1 large potato with balls scooped out
  • 1 cup olive oil, chilled
  • Leaves, Shoots and Flowers
  • 12 wild fennel fronds
  • 1 punnet micro shiso
  • 1 punnet micro mache
  • 12 leaves nasturtiums
  • 12 nasturtium petals
  • 12 violets


Lemon Puree
Place rind into boiling water. Strain and repeat twice. Place zest and juice into blender and puree on high speed adding just enough oil to achieve a smooth puree. Season and place into a squeeze bottle.
Fennel Puree
Roughly chop fennel. Melt butter in a medium saucepan over low heat. Add fennel and cook for 20-30mins until caramelised and tender. Add small amount of water if fennel begins to stick. Transfer fennel to sieve and push all liquid out of fennel. Puree on high speed, adding just enough oil to achieve a smooth puree. If oil separates add pinch xantham gum. Pass through fine sieve and add salt. Store in a squeeze bottle until needed.
Jamón Soil
Place ham in low oven for 20-25 mins or until dehydrated, then blend to a fine crumble. Combine with fried bread crumbs.
Jamón Consommé
Slowly caramelise Jamón in a large saucepan until the ham begins to fry in its own fat, strain off fat and reserve. In the same pan, gently sweat the carrot, onion, celery and garlic. Colour through and add the peppercorns, thyme and bay. Cook until it begins to fry again. Return the ham to the pan and add 400ml chicken stock, let simmer for 30-60 mins then strain the stock and reserve. Cover the solids with another the rest of the chicken stock and simmer for another 30-60 mins. Strain and discard the solids. Combine the two stocks then, bring to the boil and skim well. Strain through muslin and chill in the refrigerator. Lift any remaining fat from the chilled stock and discard it. Put the stock into a pot. Whisk two eggwhites to soft peaks and fold into the stock. Bring it to a low simmer and let it simmer for 10mins. Strain carefully through muslin. Season to taste. Allow the fat to gelify the consomme.
Shaved Vegetables
Shave vegetables on mandolin and store between damp paper towel until needed.
Blanched Vegetables
Blanch each vegetable in a large pot of boiling salted water, making sure to refresh in iced water. Store in the refrigerator until needed.
Roasted Vegetables
Roast vegetables for 20 mins at 180° or until caramelised. Store in the refrigerator until needed.
Leaves, Shoots and Flowers
Wash leaves, shoots and flowers in cold water and store in the refrigerator.
To Finish and Serve
Warm all components. At the bottom of a large bowl, place a large dot of fennel puree, then a smaller dot of lemon uree on top. Add a small amount of Jamon Consomme gelee then cover with soil. Arrange the vegetables attractively on top then garnish with shaved vegetables and leaves shoots and flowers.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.