Frühling

Sautee mushrooms in olive oil with salt, pepper and thyme. Turn off heat, but whilst pan is still warm add crumbled fetta, diced tomato, grated beetroot, radiccio cut into ribbons and lots of lemon juice.


Polenta made with a pinch of chilli flakes to make it less, sort of... pudgy. Then piled with mushrooms and onions sauteed with thyme and sage, poached eggs and a truckload of parsley.