Tamworth pork terrine, roast garlic purée, deep fried egg and artichoke

by Kevin Mangeolles
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Ingredients

Fresh Meat

Fruit & Vegetables

Oils & Vinegars

  • 100ml of white wine vinegar
  • 250ml of rapeseed oil
  • 50ml of vinegar

Beverages

  • 300ml of water

Store Cupboard

Dairy

  • 2 tbsp of milk

Speciality Ingredients

  • 100g of Panko honey breadcrumbs

Salad & Fresh Herbs