Almond gazpacho, soda bread
Peanut, aubergine, plantain
Hazelnut, cauliflower, chicory
Pistachio, pineapple, passion fruit
ALRIGHT TREACLE returns! We're back with a vengeance and beaming from ear to ear after a fantastic vegan supper at our new Brighton HQ! The theme (as you may have noticed!) was nuts, so for each course we highlighted some of our favourites, paired with unusual flavour combinations and traditional cooking techniques.
We kicked off the evening with pomegranate prosecco and a small glass of gazpacho made using ground almonds and vine tomatoes, and a warm individual soda bread roll.
Our starter was inspired by world cuisine - tomatillo, oregano, lime and avocado mole with miso aubergine, peanuts, chilli oil, coriander and crispy plantain dusted in garlic salt.
The main was as much a celebration of the cauliflower as the hazelnut - charred cauliflower steak dusted in a hazelnut crumb, cauliflower puree, braised chicory, onion bhaji, mango puree, hazelnut and herb salsa, raw cauliflower and grapes.
Dessert was a pink peppercorn and pistachio shortbread, caramelised pineapple, passion fruit and banana sorbet, pistachio brittle and edible primrose flowers.
Huge thank you to everyone that came! We had the most fantastic evening and loved cooking vegan food, so expect lots more plant based suppers to come!