Cauliflower
Chef Matthew Tomkinson turns a humble chicken terrine into something of real magnificence, adding black pudding to the terrine mix and serving with a garden-fresh piccalilli. Taking ingredients from the New Forest as well as the nearby coast and farms, Matthew produces dishes inspired by the location and the local produce.
There are a number of variations of this Scallops, Black Pudding & Cauliflower Purée dish using different purées. Apple, pea and carrot are among the most popular purées and we've added a recipe for each.