..WOW at WALLOP!!!!!

..oh yes my babies, oh yes, oh yes..albeit temporarily, the crown returns..here's why -

BEETROOT SOUP, GRILLED PORTOBELLO MUSHROOM, POACHED EGG..I ain't gonna title this with anymore lingo..just tell you what I did..

..boiled up 3 whole beetroots (with all the beetroot stalks), 3 maris-piper potatoes, carrots, white onion, leek, fennel, star-anise, ginger, crushed carraway seeds, grated the zest of a whole orange and then squeezed in the juice, sea salt and black pepper..let it come to the boil and then simmer for 3 hours..once it's settled leave it to rest for half an hour then either blitz with a stick blender or put into a blender and blend!!

...wanted to add something a bit different so I grated some garlic into a portobello mushroom, drizzled over the top a little olive oil, sea salt and black pepper then grilled for 6-7 minutes..

..poach one egg in water and a little white wine vinegar..

..pour soup into large round bowl, float the mushroom in the middle and put the poached egg on top..finish with a little cracked black pepper, a drizzle of double cream and wallow in pure, uncensored food lust and if you have the energy after you've finished, I would highly recommend you drop your pants and play with yourself for a while but I promise you it won't be as enjoyable as eating this..

ENJOY

Much love from your resident Wallop chef..xx