- • Kyona Cress 1 and ½ punnets • Cooked Soya beans 200gr • Chestnut Mushroom 4 medium pieces • Purple round radish 8 pieces • Chestnut puree 120gr • Whole hazelnuts 40gr • Lemon juice ½ lemon
Mushrooms, soya beans, radish and chestnut puree; kyona cress, hazelnut
Mushrooms, soya beans, radish and chestnut puree; kyona cress, hazelnut
5 min
Makes four portions
Ingredients
Method
• Place a round pastry ring in the centre of the plate and fill with cooked soya beans to create a circle. Keep the ring in place.
• Finely slice the chestnut mushrooms and place on top on the soya beans.
• Brush the mushroom layer with lemon juice.
• Slice the purple round radishes and create a “rosace“ in the middle of the circle on top of the mushroom layer.
• Gently remove the pastry ring and pipe some dots of smooth chestnut puree around and on top of the mushroom.
• Add the hazelnuts and the Kyona cress.
• Serve
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
