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Pastry Layers With Wild Mushrooms, Norfolk Asparagus And Blue Cheese Dressing

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Great British Chefs
Related tags
salad sides low carb nut free vegetarian easter lunch
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

110 g of plain flour, plus extra for dusting

175 g of mature cheddar, finely grated

110 g of salted butter

1 pinch of cayenne pepper

1 egg yolk

1 tsp of clear runny honey

1 tsp of Dijon mustard


black pepper

0.5 tbsp of red wine vinegar

150 ml of extra virgin olive oil

1/2 lemon, juiced

1 shallot, finely chopped

50 g of Binham blue cheese, crumbled

2 shallots, finely chopped

1 garlic clove, finely chopped

3 tbsp of olive oil

225 g of wild mushrooms

2 tbsp of flat-leaf parsley, chopped

16 asparagus spears, trimmed to about 7.5cm long

1 handful of salad leaves

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