Summer vegetables with smoked cheese and herbs

Name: Summer vegetables with smoked cheese and herbs
Total time: 45 min
Ingredients: 4 purple sprouting broccoli spears; 4 spring onions; 2 baby gem lettuces; 8 baby carrots; 4 finger radishes; 300ml of vegetable stock; 50g of butter; salt; pepper; 200ml of yoghurt; 200g of hay; 1 handful of wild leek leaves; 1 handful of wild garlic leaves; 1 handful of black mustard leaves; 50g of flat-leaf parsley; 1 handful of garlic mustard leaves

by Christoffer Hruskova

Item 1 of 1

Starter
medium
4
45 minutes

Christoffer Hruskova's summer salad recipe is truly unique; calling for some weird and wonderful ingredients and preparation techniques. It includes a method for smoking your own cheese, but if this proves too difficult you could always buy some good quality smoked cheese instead.

First published in 2015

discover more:

share recipe:

Ingredients

Metric

Imperial

Summer vegetables

Smoked cheese

200ml of yoghurt
200g of hay

Herbs

1 handful of wild leek leaves
1 handful of wild garlic leaves
1 handful of black mustard leaves
50g of flat-leaf parsley
1 handful of garlic mustard leaves

SAVE RECIPE

PRINT RECIPE

SHOPPING LIST

Equipment

Muslin cloth
Smoker

Method

Start by preparing the yoghurt. Place 2 layers of muslin cloth on top of one another. Encase the yoghurt in the cloth, tie and leave to strain overnight in the fridge

200ml of yoghurt

Remove from the fridge and leave in the cloth. Place in the smoker with hay instead of wood chips and smoke for 4-5 minutes. Once smoked, store in the fridge until required

200g of hay

To prepare and clean the vegetables, cut the broccoli and spring onions on an angle, leaving the root on ,and the baby gem into quarters. Do not peel the baby carrots or radishes, but wash thoroughly

Bring the stock to the boil then add the carrots and spring onions. Leave to cook for 2 minutes before adding the baby gems and purple sprouting broccoli. Cook for another 3 minutes, then add the butter, salt and pepper and remove from the heat

300ml of vegetable stock
50g of butter
salt
pepper

Next, add the radishes, wild leeks, wild garlic and black mustard. Sprinkle with the chopped parsley. Serve the warm vegetables in a bowl with the smoked cheese on the side and garnish with the garlic mustard

1 handful of wild garlic leaves
1 handful of black mustard leaves
1 handful of wild leek leaves
50g of flat-leaf parsley
1 handful of garlic mustard leaves

First published in 2015

discover more:

share recipe:

Christoffer Hruskova

Christoffer Hruskova has built his success on using traditional Scandinavian cooking and preserving techniques to create awe-inspiring dishes and now owns a bakery, The Bread Station, in London Fields.

Get in touch

Please or register to send a comment to Great British Chefs

Search by ingredient, dish or cuisine

Popular

Search history

Chicken

Lamb

Salmon

Venison

Sea Bass

Duck

Michelin

Vegetarian

Dessert

Cod