INGREDIENTS
1
Garlic clove
1 handful
Micro cress
400 g
Red onion
3
sprigs Thyme
50 milliliters
Balsamic vinegar
350 g
Redcurrant jelly
2 cloves
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2
Juniper berries
20 g
Poppy seeds
4 g
Salt
1
Salt
20 g
Sesame seeds
1
Oil
120 g
Puff pastry
120 g
Butter, unsalted
100 g
Cream cheese
150 milliliters
Double cream
250g of Bosworth Ash Log
1
Gelatine leaf