This is a really simple dish, but the potato spaghetti is a really interesting twist on an Italian classic. And the land caviar is a new ingredient for me, which is pretty exciting after working 27 years in the kitchen to get my hands on a new food. You should be able to get this online but, if not, you can replace it with quinoa or tapioca, but you won’t get the same pop
- 150ml cream
- 75ml vegetable stock
- 30g mature cheddar, grated
- 2 large potatoes (approx. 300g), made into spaghetti with a spiralizer
- 1 clove garlic, crushed
- 1 tablespoon chopped chervil
- 1 egg yolk
- Olive oil
- Black pepper
- Land caviar
- Edible ower petals (op onal)
- Pour cream into a shallow wide pan and add garlic.
- Bring to the boil and add the vegetable stock.
- Keep on high heat and grate the cheddar into the mixture.
- Add the ‘potato spaghetti’ and toss the pan to cover the potatoes in the cream. You will see that the potatoes will soften. Turn the heat down and you will see the sauce thicken, glazing the potatoes. Season with cracked black pepper, salt, and carefully with a fork, move the spaghetti around. Take off heat just before the potatoes are too soft (ideally al dente), and add the chervil and egg yolk.
- Mix gently and arrange on a plate.
- Scoop a generous amount of land caviar on top, plus the flower petals and serve.
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