Recipe of the Month
This time of year is perfect for building spring flavours around the clean milky scent of mozzarella. Our recipe this month is a lovely starter or light lunch, using Buffalo Mozzarella from Laverstock Park Farm, an organic/biodynamic farm in Hampshire that produces the best-tasting, healthiest dairy & meat products. Their two-hundred strong dairy herd of buffalo produce very white, smooth milk perfect for cheese-making and rich in protein & calcium. The Cookery School at Thyme is show-casing wild garlic in their recipe of the month, so we thought we would do the same, making a dressing to go with roasted beetroot from the kitchen garden & fresh mozzarella.
Wild Garlic, a hedgerow spring-green, is an easy plant to identify with glossy spear-like leaves that when crushed between your fingers have that distinctive rich garlic smell - reassuring the first-time-wild-garlic-hunter that they have found their quarry. Head Chef, Matt suggests you make the full recipe for ten portions of the dressing as this mildly garlicky, fresh, juicy vibrant dressing will keep in the fridge in a sealed container for a week without losing its colour or flavour.