Chris Horridge provides a fresh and inspiring take on potage. This pleasing vegetable stew recipe is full of a fine medley of vegetables including courgettes and broccoli, with a lightly poached duck egg as a centrepiece. This light yet flavourful vegetarian stew would go well with a buttered baguette.
Chris Horridge is a master of balancing unusual flavours to great effect, working at various Michelin-starred restaurants around the country and earning his own star for his kitchen garden-driven food. He is a passionate advocate of nutritious, ‘free from’ food, choosing and pairing ingredients based on their effect on the body as much as flavour.