|Slow roasted beetroot, cavolo nero & goats cheese risotto|
|Carrot and jerusalem artichoke soup with a lemon thyme oil|
|Polenta pancakes with a creamy leek, rosemary and puy lentil filling, olive fried charlotte potato pancakes, kale and porcini jus|
|Pumpkin pie with cinnamon cream and walnut shard|
A great night, fantastic food.
Here are some Ethical Chef recipes related to tonight's Supper Club:
Cheese and leek polenta pancakes
Beetroot and chocolate brownies