Another delicious recipe from Barny Haughton--chef, restaurateur, cookery school teacher and eco-food pioneer--this time for Steamed vegetables with wild garlic, walnut and goat’s cheese pesto.
Try this delicious recipe for our organic asparagus from Barny Haughton; chef, restaurateur, cookery school teacher and Eco Food pioneer (Rocinantes, Quartier Vert and Bordeaux Quay).
This is a great dish, featuring delicious spring greens, and can be eaten either as a starter or as an accompaniment to meat or fish.
