INGREDIENTS
1
Beetroot, small raw or cooked
2 2/3 oz
Garden peas, cooked
1
Garlic clove
1/2
Red onion
1 handful
Thyme, sprigs
1 handful
Young spinach, leaves
1
Egg yolk
2
Eggs, large
1 3/4 oz
Rolled oats
1 1/3 tbsp
Runny honey
3 1/2 oz
Buckwheat or almond flour
1/2 tsp
Sea salt
1 tbsp
Hemp seed oil
6 1/4 oz
Pine nuts, finely ground
2 tbsp
Pine nuts, toasted
1 3/4 oz
Butter
30 tsp
Double cream
1 3/4 oz
Goat's cheese, soft
15 tsp
S crème fraîche