With a light nut crust, baked and topped with a port jelly, sliced. Originally imagined with a confit tartlet, it ended with a confit duck shaped like a cigar wrapped in kataifi pastry

Waste is always easy to discribe with a cauliflower, the leaves, the stem, stalks.

We have made this a number of times, I wanted to put it on paper to feel the process, understand the textures and imagine the taste. That silence allows the imagination to understand the combination.

This is not new, but very effective. It all started with afternoon tea and a sandwich for our vegan guests. Eventually a stand alone dish developed, thin slivers of smoked carrot, served with toasted almonds, pickled onion, dill, sometimes capers.