Spinach and watercress soup sour dough croutons, fennel sausage Scotch egg, lemon curd, borage
Elements to the dish
Spinach and watercress soup
Contain: cereals, eggs, milk
Contain: milk, sulphurdioxide
May contains traces
- Heat the Scotch egg on a baking tray at 180°C for 10 minutes or until hot through.
- Warm the soup in a medium pan with a lid, bring to the simmer don’t boil.
- Heat the mushroom in a microwave for 30 seconds or in a pan with a little butter.
- To plate, place the mushroom on a plate topped with the egg, finish with the lemon curd and the borage. Serve the soup in a bowl to the side.