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Ingredients

• 500 pinches olive oil
• 15 g thyme
• 15 g rosemary
• 15 g sage
• 20 garlic cloves

• 3 courgettes, sliced into 18 x 1.5mm thick ribbons
• 200 g goats' cheese, (8mm diameter log)

• 18 baby roma tomatoes
• 1 tsp salt
• 1 tsp sugar
• 1 sprigs thyme, leaves picked

• 5 g lemon thyme, leaves chopped
• 150 g pine nuts
• tsp palm sugar

• 1 tsp Dijon mustard
• 40 g basil, leaves, finely chopped
• 3 egg yolks
• 25 ml white wine vinegar
• 400 ml olive oil

• 175 g celeriac, diced
• 250 ml balsamic vinegar
• 75 ml soy sauce
• 200 g palm sugar, crumbled
• 2 sprigs rosemary
• 4 bay leaves
• 3 garlic, cloves

• 12 asparagus, woody ends removed
• 50 ml olive oil
• pinches sugar
• pinches salt

• 500 g venison, or springbok loin
• 1 tbsp olive oil

• 200 ml water
• 50 g polenta
• 30 g parmesan
• 1-2 egg white

• 1 handfuls pea shoots

Description

Luke Dale Roberts Combines South African Antelope Meat With Japanese Techniques In This Stunning Starter

UK TV