PREPERATION TIME:
30-40 MINUTES
—
COOKING TIME:
40-45 MINUTES
—

SERVES: 8-10

INGREDIENTS

•​​ 2 cups wild rice
•​​ 6 cups of water
•​​ Maldon salt
•​​ 1 large leek
•​​ 250g green beans
•​​ 1 pack, frozen peas
•​​ 1 tub green pesto
•​​ 1 bag rocket

1
Firstly, rinse the rice under cold running water until the water runs completely clear. Place the rice and cover with 3x as much water and 1 tsp salt; using cups is an easy way to measure.

2
Cover with a lid and place on a medium-high heat, bring to a simmer and cook for 40-45 minutes.
Meanwhile, slice the leek and sauté slowly in a pan with olive oil and salt until soft 15-20 minutes. Set aside to cool.

3
Prepare a bowl of iced water. Put a pan of salted water onto the boil, prep the green beans and asparagus tips, and blanch for 2 minutes. Add the frozen peas right at the end for 30 seconds and drain. Refresh in the iced water.

4
When ready to mix the salad, coat the wild rice in the pesto, mix in the cooked, cooled veg.
Add rocket and serve.

PREPERATION TIME:
15-20 MINUTES
—
COOKING TIME:
15-20 MINUTES
—

SERVES: 8-10

INGREDIENTS

•​​ 3 sweet potatoes
•​​ 2 red onions
•​​ 1 small log goat’s cheese
•​​ Maldon salt
•​​ Olive oil
•​​ 2 tbsp Balsamic vinegar
•​​ 4-5 sprigs of thyme
•​​ 2 garlic cloves

1
Pre-heat the oven to 180C fan.
Wash the sweet potatoes, then dice into bite sized chunks.

2
Mince the garlic, finely chop the thyme leaves and mix with 3 tbsp olive oil. Coat the sweet potato chunks in this, mix in a bowl and lay out of a baking tray with baking paper.
Sprinkle with salt and freshly ground black pepper.

3
Peel the red onions, leaving the root on. Cut the onion in half through the root and then each half into 6 half-moons with root attached on each piece.
Lay the slices up on a baking sheet, drizzle with balsamic, olive oil and Maldon salt.

4
Once the oven has pre-heated, put the sweet potato and onions in the oven and cook for 8-10 minutes depending on size; they are cooked when soft but slightly golden on the outside. Allow to cool completely before mixing together. Peel the skin off the goats’ cheese and crumble with your finger tips.

5
When ready to serve, mix all the ingredients together and dress with a salad dressing.

PREPERATION TIME:
30-40 MINUTES
—
COOKING TIME:
40-45 MINUTES
—

SERVES: 8-10

INGREDIENTS

•​​ 2 cauliflowers
•​​ 2 lemons, zest and juice
•​​ 3 tbsp chopped parsley
•​​ 3 tbsp chopped mint
•​​ 1 pomegranate, deseeded
•​​ 1 bunch spring onions
•​​ ½ Cucumber
•​​ 6 heirloom tomatoes
•​​ 50g Flaked almonds, toasted
•​​ Olive oil
•​​ Maldon salt

1
Preheat the oven to 160C fan.
Prepare the cauliflower by removing the leaves (set these aside) and cutting it up into small pieces. Include using the stalks too.

2
Blitz up the cauliflower until it looks similar to couscous in size. Finely slice up the leaves and add to the cauliflower, coat in olive oil and season with salt, and lay out on a baking tray.

3
Roast in the oven for 8-10 minutes. Allow to cool.
Meanwhile, finely slice the spring onions and dice the cucumber and tomatoes.

4
Once the cauliflower has cooled, mix in all the other ingredients, season with the lemon juice and salt. Top with the flaked almonds.

As an old British brand which has been sensitively revived for the twenty-first century, it felt fitting to host the first Falcon Feast in the newly renovated and quintessentially British Pitzhanger Manor.

Last month, Social Pantry created a menu for our Falcon Feast held at British Architect John Soane’s Pitzhanger Manor. Before the event, we spoke to founder and head chef, Alex Head, to tell us more.