Ingredients

Ingredients For the gingerbread

• 100ml/3½fl oz whole milk

• ¼ tsp orange and lemon zest

• 170g/5½oz honey

• 2 free-range eggs

• 125g/14½oz caster sugar

• 7g/¼oz baking powder

• 80g/3oz plain flour

• 80g/3oz rye flour

• 1 tbsp ground ginger

• ½ tsp ground cinnamon

• ½ tsp ground star anise

• ½ tsp nutmeg (grated on a fine grater)

For the pickled berries

• 150g/5oz brown sugar

• 100ml/4fl oz water

• 150ml/5fl oz cabernet sauvignon vinegar

• 6 black peppercorns

• 2 star anise

• 2 sprigs fresh tarragon

• 1 bay leaf

• 1 sprig fresh rosemary

• 1 sprig fresh thyme

• 250g/9oz fresh blackberries

• 250g/9oz fresh tayberries

For the blue cheese mousse

• 150ml/5fl oz whole milk

• 1 gelatine leaf, softened in a bowl of cold water, squeezed dry

• 125g/5oz soft Scottish goats' cheese

• 125g/5oz Dunsyre blue cheese (or other blue cheese)

• 50ml/2fl oz double cream

• 100ml/4fl oz whipping cream

For the caramelised walnuts

• 200ml/7fl oz water

• 200g/7oz sugar

• 25g/1oz walnut halves

• vegetable or groundnut oil, for deep frying

For the walnut dressing

• 50ml/2fl oz walnut oil

• 20ml/1oz white wine vinegar

• 12ml/½fl oz groundnut oil

• salt and freshly ground black pepper

To serve

• celery cress (available from specialist suppliers and online)

• frisee lettuce

• dandelion leaves

• red chicory

Description

Recipe Uses 100ml/3½fl Oz Whole Milk , ¼ Tsp Orange And Lemon Zest , 170g/5½oz Honey , 2 Free-range Eggs, 125g/14½oz Caster Sugar, 7g/¼oz Baking...

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