Island Life Magazine Ltd December 2013/January 2014

FOOD Marmite Bread Priory Bay Garden Decadent Chocolate Orange Truffle Torte A bread perfect for this time of year. Serve with grilled cheese, good quality butter and marmite or with hot soups... Isle of Wight butter Wild chervil Oil of Wight Primrose Ready in 2hrs 300g malt crunch flour 200g white flour 15g yeast 10g onion seeds 300g water 50g marmite 10g salt Topping 50g oats Spring carrot 250g good quality dark chocolate 50g golden syrup 568ml double cream 4 tsp instant coffee granules 1 tsp Cinnamon 15g Baileys Zest of 1 orange 15g of Cointreau or Grand Marnier Garnish with orange segments • Crumble the yeast into the flour and mix together with the seeds. • Combine water, marmite and salt. Whisk to bring together. • Add the wet mix to the flour and work together to form a dough. Knead for 10 mins. • Place into an oiled bowl and cover with cling film. Leave for 1 hour to prove. • Roll the dough into 55g balls. Dip the top part of the rolls into the oats. Cover with cling film and leave to prove for 30 minutes. Bake at 205º Celsius for 12 mins. Darren Beevers The Hambrough, Ventnor Spring cabbage Cabbage stems Spinach Hogweed Alexander Wild garlic Dandelion Arrow grass Sorrel Wild fennel Chickweed • Pick and cut all of the vegetables and wild ingredients into bite sized pieces of leaves. Wash and dry. • Add a small amount of water into a pan. Add butter. Reduce until sauce consistency. • Add the wild ingredients and vegetables into the pan for 30 seconds and toss like you would a salad into a vinaigrette. • Remove all the ingredients from the pan and dress onto a plate. • Place the herbs on and around your vegetables and sprinkle some Oil of W

Island Life Magazine Ltd December 2013/January 2014 | Page 73