Fermented Grains

An equal mix of each grain is fermented in a 2% buttermilk brine for 4-5 days at room temperature. The grains should have softened slightly and developed a sour taste.

Fermented Grain Porridge

Cook the fermented grains in 2 parts chicken stock and 1 part fermented mushroom juice until tender. Strain and reserve the cooking liquor.
As needed, reduce the cooking liquor until you’re happy with the level of seasoning from the fermented mushroom juice.
To finish, reheat the cooked grains with the cooking liquor, a little butter and Jerusalem artichoke puree. Off the heat, finish with crème fraiche and wild garlic. Season as needed.

Savoury Granola

For the puffed grains – cook an equal mix of barley, spelt, emmer and rye in salted water until fully soft. Separately, cook buckwheat grains in the same way.
Strain well and rinse the grains. Dehydrate at 70C until just dry. Fry at 220C to puff.
Finely chop the puffed grains and buckwheat. Combine with the crispy chicken skin, artichoke crisps and artichoke powder. Season as needed.

Jerusalem Artichoke Foam

Gently soften sliced Jerusalem artichokes in butter, scraping the pan as you go to release the caramelized sugars. Once fully soft, just cover with double cream and cook down until the artichokes have broken down.
Blend with warm whole milk to a thick double cream consistency. Pass and season as needed. Charge with one ISI.

hen's egg

poach the eggs