Paula McIntyre's small plate charcuterie recipes: Hogget Bresaola, carlin pea and beetroot salad, lovage labne

A final small plate offering from the splendid Paula McIntyre here. This time pairing delicious British hogget bresaola with a salad of carlin pea and beetroot. Lovage labne is on the side, because who doesn't love lovage labne? Or indeed, know what it is? Delightful concept, it turns out.

Hogget Bresaola, carlin pea and beetroot salad, lovage labne

Carlin pea and beetroot salad 

200g carlin peas soaked in cold water overnight

1 bay leaf

2 tablespoons rapeseed oil

1 onion, peeled and finely chopped

1 clove garlic, crushed

1 medium beetroot, peeled and coarsely grated 

1 teaspoon Dijon mustard

1 teaspoon honey

75ml Extra virgin olive oil

25ml good balsamic or sherry vinegar 

Salt and pepper

Drain the soaked carlins and place in cold water with a bay leaf. Bring to the boil and simmer for about an hour or until tender. Drain well. Alternatively the Bold Bean Co do a precooked variety. 

Cook the onion and garlic in the rapeseed oil until soft and golden. Mix into the peas with the beetroot. Whisk the mustard, honey and vinegar together and then blend in the EVO. Check seasoning and add to the pea mixture and mix well. 

 

Lovage Labne 

250g Greek style yoghurt 

Handful lovage leaves 

Salt and pepper to taste 

Place a piece of muslin in a sieve over a bowl and add the yoghurt. Allow to drain for an hour ( use the resulting whey as you would buttermilk eg in scones, quick breads, marinades). Bring a pan of water up to the boil and add the lovage for 10 seconds then remove and add to iced water. Drain well and chop finely. Mix into the labne and check seasoning. 

Arrange the Bray Cured Hogget Bresaola around a platter and place the salad in the middle. Serve the labne on the side.