Lightly cured and marinated tomatoes, burnt strawberry, smoked ricotta, pickled rose, fermented chili, broth made from fermented tomatoes, horseradish, nasturtium and rose vinegar
BBQ peas dressed in a salsa made from fermented green chili and locally foraged herbs, dressing made from barbecued pea pods, horseradish and elderflower vinegar, crème fraiche
