Rudding Park Recipe: A Taste of Summer

Rudding Park has shared this light and delicious summer salad – inspired by the ingredients all picked fresh from their Kitchen Garden on site.

For the pickling liquor:

• 350ml cider vinegar
• 15oml water
• 120g caster sugar
• 2 star anise
• 1 tsp peppercorn
• 1tsp coriander seeds
• 1tsp fennel seeds
• ¼ tsp salt

 Method:

1. Peel and roughly chop the carrots. Then boil in salted water with thyme until soft and puree. Season to taste.
2. Place items for pickling liquor in a pan bring to the boil. Simmer until sugar dissolves and leave to cool.
3. Boil the beetroot until just cooked. Cool, peel and cut into wedges. Place half into pickling liquor for 45-60 minutes.
4. Slice the rest of the vegetables however you like. Keep half raw and place the rest in the pickling liquor for 45-60 minutes.
5. Mix the goats cheese and cream until smooth. Season and place into a piping bag.
6. Slice the cucumber very thin and roll up (this is to pipe the goat’s cheese in).
7. Swipe the carrot puree on the bottom of the plate.
8. Arrange the raw and pickled vegetables on top.
9. Fill the cucumber roll with the goat’s cheese and place onto a plate.
10. Finish with pea shoots and grated fresh black truffle on top.