Prep time:
Cooking time: 50 minutes
Total time:
Serves: 6
30g Dried Figs
100g Unsalted Butter
80g Runny Honey
2 Eggs, seperated
Zest of 1 Lemon
1tsp Orange Zest
1 Apple, peeled, cored and grated
25g Pine Nuts
30g Ground Almonds
50g Plain Flour
¼tsp Baking Powder
75g Coarse Grain Polenta
65ml Milk
1tsp Vanilla Extract
For the Butter:
65g Unsalted Butter
70g Unsweetened Chestnut Puree
1tbsp Honey
½tsp Toasted and Ground Fennel Seeds
Lucinda Hamilton creates a starter using Venison
For the butter: To serve: remove smoked venison from fridge about an hour before needed. Plate up with a couple of slices of warm polenta loaf with the chestnut butter on the side.
- words: Lucinda Hamilton
- pictures: David Merewether
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