Sat Bains's foraged NG7 2SA recipe

SERVES 8

For the horseradish cream:

mayonnaise 110g
gelatine sheets 2 soaked in cold water
butter 25g
whole grain mustard 15g
cream 15g
white wine vinegar 15ml
fresh horseradish to taste
salt

For the blackberry vinegar dressing:

blackberry vinegar 100g
white wine vinegar 40g
sugar 40g
hazelnut oil 30g

For the tansy oil powder:

tansy leaves 300g
parsley leaves 100g
sunflower oil 300g
tapioca powder

For the hazelnut powder:

hazelnuts 50g
butter 25g
tapioca powder

For the crab apple puree:

crab apples 100g
apple vinegar 20g
sugar 25g

For pickled elderberries:

ripe elderberries 100g
water 75g
elderberry vinegar 75g
sugar 50g
hazelnuts, fresh preferably to serve
fresh herbs mixed chickweed, Jack by the hedge, wild chervil, goutweed, fat hen, field mustard flowers or whatever else might suit your taste

DIRECTIONS

To make the horseradish cream, warm the mayonnaise to 50C, add the gelatine and butter, whisk in the rest of the ingredients and place in a square plastic tub to set. When set, cut into 5cm squares and pane (this is where you coat the croquettes in flour followed by whisked egg and breadcrumbs).

To make the blackberry vinegar dressing, reduce the vinegars by half with the sugar, add the rest of the ingredients and reserve.

To make the tansy oil powder, blitz the tansy and parsley leaves with the sunflower oil until smooth, strain through muslin and blitz in a blender while slowly adding a couple of spoons of the tapioca until a powder forms.

To make the hazelnut powder, toast the hazelnuts in the butter until golden, place in a blender and blitz while adding a couple of spoons of the tapioca until a powder forms.

To make the crab apple puree, chop the crab apples and mix with the vinegar and sugar, warm the mix and then puree until smooth, pass through a chinois and reserve.

To pickle the elderberries, wash them, bring water, vinegar and sugar to the boil and pour it over the berries. Leave to pickle for a minimum of 5 hours.

Prepare the hazelnuts for garnish. Use fresh hazelnuts if you have them, if not use ordinary ones which have to be hydrated. At the restaurant we pour buttermilk over the nuts and leave them to soak for 3 days, after this we strain the liquid and season with a little salt and sugar.

To serve, place a little crab apple puree on either side of a bowl. Place a mound of the two powders over the puree and scatter over the elderberries, hazelnuts and herbs. Deep fry the horseradish croquette until golden and place in the centre and dress with the vinaigrette.