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Witchill potatoes, caramelised onion purée, buffalo milk and turkey prosciutto

Here’s something special from two Michelin star chef David Everitt-Matthias.

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For the brine and the turkey prosciutto

For the turkey coating

For the pickled green elderberries

For the salted wild garlic buds

For the leek ash

For the buffalo milk jelly

For the Witchill potatoes

  • 6 Witchill potatoes, about 40g/1½oz each, scrubbed
  • 50g/1¾oz unsalted butter
  • 4g leek ash (from above)

For the caramelised onion purée

For the spring onions

To serve and garnish

  • 10g/¼oz pickled green elderberries (from above)
  • 10g/¼oz salted garlic buds (from above)
  • chickweed