Recipe by Marente Van der Valk
* A
good chunk of good quality beef shank marrow bone
* 2
litres of water
* 1
onion, finely grated
* 2
big carrots, finely grated
* 4
stalks of celery, finely grated
* 5
cloves of garlic
* 5
parsley stalks
* 3
tablespoons brown rice miso
* One
romanesco, cut into flowers
* 10
sage leaves
* A
few tablespoons of Ricotta
Combining
the water, marrow bone, the onion, celery, garlic & parsley into
one big pot.
Simmer
for 2-3 hours.
Put
the romanesco flowers in the stock, add the miso & season to
taste. The flowers will be cooked within five minutes.
Fry
the sage leaves in a bit of olive oil until crispy, and serve these
with the ricotta on top of the soup.
The Autumn Glory flower festival
featured displays on autumnal events, like Bonfire Night, harvest and
Remembrance, created by flower arranging club members.
The Rev Richard Burge, from the church,
said: “We had lots of people through the doors and everybody who
came down really enjoyed it. It was a phenomenal display.
“We are going to open for an extra
day tomorrow from 11am to 2pm, so if anyone missed it, there is still
a chance to catch the wonderful displays.”
The Spenborough Guardian
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