Red-wine braised chestnuts and Borettane onions with parsnip and potato purée | Lemon posset, figs, pomegranate and thyme honey
A subscription to Wild Radish is perfect for those who regularly make time to cook, and enjoy ongoing adventures in the kitchen. You'll be able to choose a different option on our menus for each delivery.
We update the selection in wine-only subscriptions monthly.
See below for some additions we think you'll love, before you 'add to basket'.
Red-wine braised chestnuts and Borettane onions with parsnip and potato purée, parsnip crisps and crispy kale
Meyer lemon posset with winter figs, Sicilian pomegranate and wild thyme honey
By Marianna Leivaditaki
Marianna chooses to use Borettane onions as the star of the show in this beautifully rich and spiced stew. These beautiful flat saucers are small, mild and sweet. They are grown in Emilia-Romagna, specifically along the River Po where the rich soil produces the perfect onion–tried and tested. The addition of chestnuts and orange to the stew makes this dish a dazzling centrepiece, and smell as festive as you'll be feeling. The excitement in the kitchen comes in the form of crispy kale, which we deep-fry and generously salt.
Golden and sweet Meyer lemons, grown by Greg in Spain are the base for Marianna’s soft-set lemon posset served with green winter figs and wild thyme honey. A deliciously decadent way to end this feast.
Award-winning wine expert Matthew Jukes has paired this with a scrumptious Nero d’Avola from Sicily. With notes of fresh mint and root liquorice, it allows the chestnuts and baby onions to sing. It’s a really silky number.
Matthew Jukes also naturally suggests a bottle of champagne with the Christmas feast boxes. He pitted each great Champagne House against each other in a glorious, vinous gladiator contest and the last warrior standing was Charles Heidsieck. The perfect partner for a toast, or to help you along in the kitchen.
To complete your Wild Radish experience and bring the Chef's Table to you, we include audio tasting notes for the paired wine and a clip from the chef with their inspiration behind the dish and what makes it so special at this time of year. You'll also have our keepsake recipe card so you can recreate the dish to make memories another night.
|Total time||3 hours|
|Experience level||1/3 - You’ve mastered the basics|
|Allergens||celery, milk, sulphur|
Unfortunately, Wild Radish isn’t yet suitable for those with severe allergies.