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Leek and truffle savoury cheesecake


This month we cooked for one of a growing number of wholly vegetarian weddings that we have been asked to cater for this summer.

Being big vegetable lovers we relish the opportunity to create meat free feasts.

The is the main course we created, a savoury thyme, artichoke and leek cheesecake garnished with shaved asparagus, black truffle, chive and marjoram flowers and a parmesan crisp.


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BUBBLE AND SQUEAK FOOD