One of the perks of working catering and such like gigs is the leftovers (also sad that there is so much left, but that’s a topic for another post). I brought home many many things from this week’s fun, today’s lunch was largely from the peas and carrot course of Chef Max’s night. I did nothing to the carrot parsnip puree other than warm it up, the soup is centrifuged peas peas, spring onions, radishes, oysters, and lobster mushrooms thrown together as a soup. Viva la leftovers!

leftovers parsnip carrot puree


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