| The recipe is classic Italian with an English accent, combining textures of silky pasta, smooth mousse and the light crunch of sweet cobnut with the moreish flavours of fried sage, English spicing, quince and foie gras. |
| The is the The fruit of the horse chestnut tree was first used for conker fights 200 years ago as a replacement to hazel, cobnut and snail shells. |
| Cumbrian chef Simon Rogan, meanwhile, goes down the green route with grilled salad, truffle custard, cheese foam and cobnut crisp. |
| Dry floral scents are boosted by tangy citrus aromas that deliver fresh lemon tinged flavours with just a hint of cobnut on the finish. |
| Scatter over the cobnut topping and finish with a generous dollop of cream. |
