This is everything. The perfect Christmas side, a decadent pile of greens that are taken to an entirely new level by the lemony brown butter that coats them. Salt, fat and acid harmonising over bright fresh greens and those little radish wedges that are transformed by the butter. The secret to this dish is using a beautiful good quality butter, like Lewis Road Creamery who have oh so kindly sponsored this post and make incredible grass fed butter.
I totally forgot that it was Sunday yesterday and managed to not post this delightful Christmas menu that I had promised. Luckily there’s still a week and a half to go so if you’re still scratching your head for what to make if you’re hosting, or need to bring a dish to a shared feast situation then read on!
The earthy notes, omega 3 rich fish and sharp acid in this recipe are such a delight. And they’re backed up by it just looking so darn pretty. The pomegranate I’ve use dto gasrnish it are completely optional I just had some on hand. But the creamy yoghurt dressing and punchy pickled vegetables are a must.
This is such a show stopping starter and so easy to make. It looks beautiful, and is the perfect moreish salty sweet snack. It would look perfect as a vegetarian Christmas starter thanks to those lovely jewelled tones.
The silly season is upon us so I’ll be putting the every week meal plans on hold for the rest of December and spinning out some special holiday lists. Including this sweet one! Next week you’ll get a full Christmas Menu and then there’s a special grazing table number 😉
This week I’ve been focused on using up any leftover food I had from a few events on the weekend. I’m getting better and better at creating less waste but as anyone who has hosted a dinner party knows, it’s less stressful to voer cater than under cater! This recipe could come in handy at Christmas time too as it’s a great way to use up leftover roast pumpkin. I have included info on how to roast the pumpkin though!