These are both lovely dishes for sharing with friends and family – they’re meant to be eaten with your hands, so invite a group around and dig in.
Adjust this recipe according to your own taste and what looks good at the grocers – anything in season will work well. Here, we’ve used purple-sprouting broccoli, baby carrots, radishes, asparagus, Shimeji mushrooms, chicory, baby fennel and mangetout. Simply arrange them in a glass on...
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