These pictures are from our most recent pop-up at Edinburgh Farmers’ Market. For brunch we served Ballencrieff black pudding and middle-bacon with poached eggs and wilted nettles and spinach. For lunch we made pasta and pesto using nettles we had foraged the day before, and used shoulder, head and back-fat from one of the fantastic Ballencrieff pigs and a selection of seasonal vegetables from East Coast Organics. The full menu for lunch was:
Smoked Trout, Land Cress and Nettle & Cobnut pesto on Falko Nut Bread
Shoulder of Ballencreiff Pork in East Lothian Apple Juice, Nettle and Pigs-Head Ravioli, East-coast spring vegetables
Cobnut Lardy Cake, Rhubarb & Pear
Our pop-up is at the market every fair Saturday. Sign up to our newsletter or email firstname.lastname@example.org to find out more and to book.