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Jerusalem Artichoke Salad with Lentils, Pancetta and Balsamic
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Chef extraordinaire

I have known my Sagittarian chef well before he opened his first restaurant in Edinburgh. Chef Mark Greenaway will not be unfamiliar with most of you, my dear readers. From the moment he opened his gaff on Picardy Place back in 2011, I knew that this was a man to watch. I like to think I wasn't wrong. We have seen him do battle with other Scottish gastronomic geniuses on The Great British Menu, where his cutting edge cooking style raised eyebrows. 

In 2016, he published his cookbook, 'Perceptions', featuring recipes from his restaurant that we could make at home (some easy, some more complicated). In 2017, it won 'Best in World' title from the Gourmand Awards! It was totally unexpected, and Mark and his team were stunned at the accolade, beating some serious contenders.
Now, as 2018 reaches its close, Mark and his fiancée, Nicola Jack, pulled down the shutters of their eponymous restaurant in September to start a new chapter in their culinary ventures. Cajoling, begging, and bribing Mark about what's next on his agenda, we are still none the wiser. Hopefully by the time this goes to press, the secret will be out; if not there will be tears! Maybe he will reveal all on his birthday on the 3rd December - here's hoping!

Jerusalem Artichoke Salad with Lentils, Pancetta and Balsamic
Jerusalem artichokes, scrubbed
1 pack of pancetta cubes
Couple of fresh thyme sprigs
3tblspns cooked Puy lentils (I cheat by using pre-cooked)
Oil
Salt and pepper
Balsamic vinegar
Feta and/or toasted hazelnuts, optional

Method
Cut artichokes into even sizes, toss in a little oil, plop into a baking tin, scatter over thyme and roast in a pre-heated oven 180C/Fan 160C/Gas4 for about 30-45 minutes (depending on size).
Once cooked tip into a pretty bowl and add the lentils.
Throw pancetta into a pan with a little and fry until golden, add a splash of balsamic, let it sizzle briefly and the tip into the bowl of chokes and lentils.
Give a swift stir, add salt and pepper to taste. 
Top with crumbled feta and/or hazelnuts.

What Else is in My Basket?
Common snipe, wild duck, goose, grouse, hare, teal, hill lamb, rabbit, clams, scallops langoustine, wild salmon, lobster, spouts, cod, haddock, winkles, sea bass, oysters, beetroot, sprouts, squash, celeriac, kale, leeks, salsify, pumpkin, parsnips, horseradish, Jerusalem artichoke, quince, chestnuts, pomegranates, cranberries, apples, pears, medlars.

More November recipes here 

Lea writes http://OfftheEatenTrack.wordpress.com and is @BakersBunny on Twitter and Instagram

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