Spinach and watercress soup sour dough croutons, fennel sausage Scotch egg, lemon curd, borage

Elements to the dish

Spinach and watercress soup

Scotch egg

Contain: cereals, eggs, milk

Mushroom duxelles

Contain: milk, sulphurdioxide

Lemon curd

Borage

Croutons

Contain: cereals

May contains traces

Cooking Guide

  1. Heat the Scotch egg on a baking tray at 180°C for 10 minutes or until hot through.
  2. Warm the soup in a medium pan with a lid, bring to the simmer don’t boil.
  3. Heat the mushroom in a microwave for 30 seconds or in a pan with a little butter.
  4. 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.
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