Watch Michelin-starred Marcus Eaves from Pied a Terre restaurant, London cooking three dishes in association with Wild Harvest. He starts with a dish of salad of white asparagus with crab mayonnaise, wild garlic panna cotta and Iberico ham; followed by roasted breasts and crispy leg of quail, quail Kiev, dandelion and red endive; and finished with a frozen raspberry mousse with lemon thyme gel, French raspberries and fromage blanc sorbet.
See more market reports from Wild Harvest here: http://www.thestaffcanteen.com/features/market-report-from-land-and-sea/
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