I had such a wonderful time doing my last vegan foraged feast (read a review of it over at The Vegan Blogger ) that I'm doing it again! This time I'm pairing up with talented Leeds Chef Tony Coltman to bring you an exquisite feast that draws on our combined skills as chefs, bakers and foragers!
Each diner will be welcomed with a foraged Mocktail utilising some of the most exciting seasonal ingredients. You will then dig into a feast to remember:
Foragers Pick 'n' Mix Antipasti: gluten free sourdough bread with a selection of foraged vinegars, shrubs, oils & preserves
Starter: Hogweed shoots tempura with foraged, home-brewed plum dipping sauce and veganaise.
Main: Swahili Wild Spinach Coconut Curry, Mung bean and wild mushroom boohoa curry, Pilau rice, Mkate wa Fushi (Swahili rice and coconut bread cooked in banana leaves)
Dessert: A Winter Trio of:
Sorrel posset, topped with crushed meringue and a poppy seed shortbread finger to dip
Apple Pie(ish): Wild spiced apple compote, topped with vanilla custard, with a yeasted doughnut finger to dip
Chocolate pot: Chocolate mousse with a sweet chestnut puree and a chestnut churro to dip
To Finish: Foraged herbal teas, Swahili vegan chai or coffee
The meal will be paired with botanically infused water kefirs.