Puglian Burrata, bitter leaves & pickled rhubarb | Roast guinea fowl crown, winter truffle, chanterelles & cavolo nero | Chocolate panna cotta, blood orange & passion fruit
Wild Radish is perfect for those who enjoy cooking almost as much as eating, and who relish creating memorable evenings. For ongoing subscriptions, you'll be able to choose a different option from our menus for each delivery.
We update the selection in wine-only subscriptions monthly.
Scroll down for some additions we think you'll love, before you 'add to basket'.
Puglian burrata, Italian bitter winter leaves, pickled rhubarb, red onion and chilli
Roast guinea fowl, Perigord winter truffle, yellow chanterelles, celeriac and cavolo nero
Chocolate panna cotta, blood orange and passion fruit
by Mark Kempson
Our chef Mark Kempson of Michelin Starred Kitchen W8 has created the perfect menu to cook and share this Valentine's Day. We've also brought back our cookalongs for this special menu to help make your night that bit more memorable.
The menu starts with an Alpine burrata combining mozzarella and fresh curds from the Caseificio Fratelli Capurso dairy, Puglia, made using the milk of local herds of brown cows. This incredibly creamy and beautiful burrata is set on a bed of Castelfranco grown by Antonello using the traditional method in Veneto, Italy. It's paired with a combination of bitter and sweet Italian winter leaves, and off-set with lively fragrant acidity and gentle spice from the pickled rhubarb, red onion and chilli.
A gloriously golden guinea fowl crown with a mildly game flavour is the centrepiece of the main. You’ll briefly brine it which enormously enhances the texture then roast it quickly in a very hot oven to produce a perfectly crisp skin while retaining perfectly cooked flesh that retains a hint of pink. Yellow chanterelles are pan-fried and then cooked with chicken stock before being united with Perigord winter truffle for a luxurious and delicious mushroom-packed sauce. To finish you’ll make the chocolate panna cotta, created with 70% Guanaja chocolate, before being finished with tart passionfruit and beautiful blood orange completes the perfect meal to share with that special someone.
Our wine pairing expert Matthew Jukes has paired a 2020 Syrah from Languedoc, France with this dish. This wine has an amazingly juicy core of red cherry fruit and enough spice and detail to work wonders with the truffle, wild mushroom, celeriac and cavolo nero, too. You need a red wine with a lot of attitude to counter the spectacular complexity and deliciousness of this guinea fowl dish. A tall order, and this wine works a treat.
To complete your Wild Radish experience we include audio tasting notes to go with the paired wine, a clip from the chef explaining their inspiration behind the dish and what makes it so special at this time of year, and a keepsake recipe card so you can recreate the dish to make memories another night.
|Total time||2 hours|
|Experience level||1/3 - You've mastered the basics in the kitchen|
Unfortunately, Wild Radish isn’t yet suitable for those with severe allergies.