Rogan

100g flat-leaf parsley leaves

20g ramson leaves

200ml sunflower oil

2 soft-boiled eggs (cooked for 4 minutes)

salt, for seasoning

vegetable oil, for deep-frying

First, make the dock pudding. Cook the pearl barley in 1 litre of water in a medium saucepan over a medium heat for 25 minutes until soft and tender. When cooked, rinse under cold running water to cool, then leave to drain.

Bring a large pan of salted water to the boil and blanch the cabbage leaves for 2 minutes, then remove them with a slotted spoon and refresh them in a bowl of iced water. Drain and squeeze out the excess water. Repeat with the nettle, dandelion and dock leaves, blanching them for 1 minute each. Slice all the blanched leaves thinly and leave to one side.

Warm the oil in a large, heavy-based saucepan over a medium heat, add the onion and leek and sweat for 3–5 minutes, or until translucent. Add the cooked pearl barley, blanched leaves and porridge oats, stir well and cook for a further 2 minutes. Remove from the heat. Grate the hard-boiled eggs and add them to the mixture. Taste, season with salt and leave to one side to cool, then roll the mixture into golf ball-sized balls and chill.

To coat the dock pudding, blitz the breadcrumbs and dried leaves together in a blender to form a powder and put in a shallow dish. Put the beaten eggs in another shallow dish, and the flour in a third dish. Roll and coat the dock pudding balls first in the flour, then the egg and finally the breadcrumbs.

To make the ramson emulsion, blitz the parsley, ramsons and sunflower oil in a blender until smooth. Strain through a muslin-lined sieve and put straight into the fridge to chill. In a clean blender, blitz the soft-boiled eggs on medium speed. Add the green oil slowly until the emulsion has a mayonnaise consistency. Strain through a fine sieve to create a smoother texture and season with salt.

Deep-fry the dock pudding balls in batches in a pan of oil heated to 180°C until crisp and lightly golden, removing with a slotted spoon and leaving them to drain on kitchen paper. Serve with the ramson emulsion.

HALF-DRIED TOMATOES WITH ROSEHIP, MINT AND BONE MARROW CRUMB (#ulink_ae97d061-9236-5c5b-966a-1c47b63fa8ae)

Bone marrow is a much-neglected cut of beef shin, which is a shame because it gives a big protein hit and has an intense umami flavour. I’ve included rosehips here for their wonderfully fragrant aroma, and because I often forage for them near my home, so I’m always trying new ways to use them. For the best flavour, infuse the hips in the syrup for 24 hours. This recipe produces a lot of syrup, but it stores well and can be added to granola and yoghurt, drizzled over ice cream or tossed through summer berries.

SERVES 4, AS A STARTER

Rosehip syrup

500g rosehips

125g caster sugar

peel of 1 orange

juice of 1 lemon

Semi-dried tomatoes

500g mixed-colour cherry tomatoes (we use Sweet Olive, Golden Grape)

20ml rapeseed oil

a generous pinch of salt

Bone marrow crumb

200g bone marrow

50g panko breadcrumbs

1 tbsp finely chopped chives

Mint maltodextrin

75g mint leaves

100ml sunflower oil

30g maltodextrin

texsel greens and rapeseed oil, to serve

For the rosehip syrup, put all the ingredients in a large, heavy-based saucepan with 375ml water and bring to the boil over a medium heat, then reduce the heat and simmer for 15 minutes. Remove from the heat and leave to cool. Cover, transfer to the fridge and allow to infuse for 24 hours. Pass through a muslin-lined sieve, discard the pulp and leave to one side.

Preheat the oven to 80°C/60°C Fan (if you have a gas oven, set it to the lowest setting and leave the door slightly ajar). Bring a large pan of water to the boil and blanch the tomatoes for 30 seconds. Remove with a slotted spoon and plunge them into iced water to stop the cooking process. Once cool enough to handle, peel away the skin. Place the tomatoes as a single layer on a baking tray, dress with the oil and salt and dehydrate in the oven for 5 hours until jammy and slightly dry. Remove from the oven and leave to one side.

Cook the bone marrow in a small, heavy-based saucepan over a low heat to release the fat. Strain the fat and discard the solids. In a medium pan over a medium heat, toast the breadcrumbs in the bone marrow fat for a few minutes, stirring continuously until evenly brown. Drain on kitchen paper and leave to cool. When cool, fold in the chives.

While the marrow crumb is cooling, bring a large saucepan of water to the boil and blanch the mint for 1 minute. Remove the leaves with a slotted spoon and refresh in a bowl of iced water. Drain, squeeze out the excess water and blitz the mint with the oil in a blender. Strain the mint oil through a muslin-lined sieve into a bowl. Put the maltodextrin in a small bowl, then add the oil a teaspoon at a time to create a crumb.

Pour a small amount of syrup into each bowl (the leftover syrup will keep for 1 week) and put the semi-dried tomatoes on top. Add small piles of the mint maltodextrin and marrow breadcrumbs, sprinkle each serving with texsel greens and drizzle with rapeseed oil.

KALIBOS CABBAGE WITH MUSSELS AND PARSNIP SAUCE (#ulink_e242ba84-b918-5f3e-acb1-af880cdbd669)

At Our Farm we grow a wonderful variety of cabbage called Kalibos. It is red with a firm heart and has a high sugar content, which gives it a delicious sweetness. Seeds are widely available if you fancy growing these yourself (it’s well worth the effort), but if not, use any young red cabbage – you might need to cook the leaves a little longer, depending on how tender they are. Perilla is a sweet, yet strongly aromatic herb which adds notes of anise, basil, cumin and citrus to the wonderful early autumn ingredients on this plate.

SERVES 4, AS A STARTER

Parsnip sauce and diced parsnip

1.4kg parsnips

1 litre whole milk

50g unsalted butter

Red cabbage

1 red cabbage, such as Kalibos

1 litre fresh apple juice

250ml red wine vinegar

1 red cabbage, juiced in a juicer