Cut the sweet potato into even cylinders using a pastry cutter. Gently rub the garam massala on to potato and then colour in butter in a frying pan on both sides. Add a little of the stock for the risotto to the pan and cook slowly in the oven until soft in the centre.
2For the risotto
Peel and dice the shallots, carrots and garlic. Pick the thyme leaves. Wash the pearl barley well. Sweat the shallots, garlic and carrots with thyme in oil, then add the pearl barley and fry lightly for a minute. Add the stock and simmer, stirring occasionally until the barley is tender. Season to taste.
Finely slice the wild garlic and add at the end with a knob of butter.
3For the fennel
Finely slice the fennel using a mandolin and marinate with the sugar, vinegar, fennel seeds and olive oil. Season to taste.
In a bowl, ladle in the risotto. Rest the sweet potato on top. Place the marinated fennel on top and garnish with wild garlic leaves.
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