Ember beet
smoked labneh · black currant · toasted seed
written for August 8 / altered by the market
Menu & Journal
Tonight,
recorded.
A living list of what came through the back door, what met the coals, and what we want to remember tomorrow.
Field notes
From the
kitchen journal.
Their skins held the scent of wet soil. We roasted them without peeling, then folded the smoke into cultured cream. Black currants pulled the sweetness back toward the ground.
Saffron is easy to make loud. Here it is steeped slowly with fennel trim and lake-fish bones: warm, clear, and just bitter enough to make the trout taste sweeter.
Leeks go down into the coals wrapped in their own outer leaves. The blackened layers protect a centre that tastes green, sweet, and faintly of smoke.