Best served with |Bacchus,2013 Biddenden, Kent


Panna cotta

75g Bitter cress (can substitute watercress)

200g whipping cream

50g Milk

1g Agar Agar

Slow cooked egg (62 degree egg)

4 medium eggs

Crispy ham and chorizo

50g good quality chorizo Cut into 8ea one cm coins

4 slices of air-dried ham (Parma ham or Serrano)


Nigella seeds

Wild herbs: Bitter cress, chickweed, woodruff etc (can substitute some with baby watercress)

Chive flowers

Optional, leek ash, pickled onions


Panna cotta

Lightly oil a 4×8 bread tin. Carefully line it with cling film (make sure there are no air bubble or wrinkles and set aside.Place the washed bitter cress into the top jug of your blender. Bring the milk, whipping cream and agar agar to a boil. Pour over the bittercress and blend for 30 seconds until thoroughly combined. Pass through a fine mesh sieve or chinois. Pour into the prepared pan. Refrigerate for at least two hours.You will be able to carefully turn the panna cotta out and cut it into your desired shape.

Slow cooked egg (62 degree egg)

Set the temperature of our water bath to 62 C.If you do not have one, a large pot ¾ full of water and a thermometer work great.Find a small colander that can fit inside the pot. Turn it upside down and immerse it. You are trying to keep the eggs 3-4 inches off of the bottom of the pot.Using the lowest setting, bring the water temperature up to 62 C.Add the eggs to the water being carful so they do not crack. Allow them to cook at 62 C for one hour. This will create a yolk with a creamy texture that is not runny. Remove from the water.Ideally you will want to use them within 10-15 minutes.

Crispy ham and chorizo

Pre-heat oven to 170 C.Lightly oil a small baking tray. Lay the pieces of parma ham flat on the tray. Bake until the ham becomes crispy but not dry, about 15-20 minutes. Allow to cool then break into shards.

To serve

When ready to plate, carefully crack the egg and remove the shell. Using your hands, gently wipe away the white until only the clean yolk remains.Place the individual yolks off-centre of each plate.Place the cut pieces of panna cotta around the plate. Place the chorizo near the panna cotta pieces. Position the crispy ham so that they are touching the panna cottas. Garnish with the nigella seeds and herbs. Finish with the pickled onions and ash if using.

Find out more information about Saltwood on the Green here |

Find out more about Biddenden Vineyards here |