Ingredients:
10-12 baby potatoes
1 large bulb of fennel
6-8 baby, sweet peppers
2 tbsp crumbly goats cheese
Pinch sea salt
Few spring wild thyme
Equipment:
Collapsible grill and fire pit (the one here is from Wolf and Grizzly)
Fire proof gloves
Flint and steel
Dry wood
Sharp knife and chopping board
Plates, knives and forks
Method:
First, set up your fire, making sure it’s safe to do so.
Once it’s at the right temperature, start with the potatoes.
Tip: If you want to speed the process, parboil the potatoes in water in advance then finish them on the fire.
Once the potatoes are cooked, slice the fennel.
Place the fennel and peppers on the grill and allow the skin of the peppers to char.
This can be removed after, and gives the peppers a lovely smoky taste.
Chop the potatoes, fennel, and skin the peppers.
Place on plates, top with goats cheese, herbs and sea salt.
Serve up.
Recipe by @kierancreevy and photos by @lisapaarviophotography
