Ivan Tisdall-Downes’ Barbecued Lobster Tail with Mallow, Courgette Stalks and Wild Cherries

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The core of this dish is actually quite simple – a barbecued lobster tail, a sauce made from fish stock, miso and cream, and a garnish of fruits, herbs and vegetables. What makes it stand out is the weird and wonderful ingredients, foraged for in the UK's parks and countryside. Mallow, yarrow, mugwort and wild cherries certainly won't be found in the shops, but for the keen foragers amongst you this is a knockout dish that makes the most of the UK's wild summer herbs and fruits.
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4650 | Chefs | Cooking


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