Flora Celebration Sandwich

Name: Flora Celebration Sandwich
Ingredients: 2 slices bread 10-grain, 100g; 3/4 tablespoon Flora Original Original; 3 7/8 tablespoons liver pate guinea fowl, or readymade game pate; 1 15/16 ounces venison roast juniper-crusted, or cooked roast beef; 2 15/16 tablespoons relish beetroot; 2/3 tablespoon pea shoots or micro greens or salad leaves; 9/16 pound beetroot uncooked red; 3 3/8 tablespoons apple juice Sandringham Estate; 3 3/8 tablespoons vinegar white balsamic; 1 tablespoon honey; 1 11/16 tablespoons gin; 1 11/16 tablespoons dubonnet; pepper; 1 breast cooked guinea fowl, or chicken skin removed, 110g; 1 3/8 tablespoons Flora Original Original, melted and with fresh thyme leaves infused; 1 3/8 tablespoons sour cream; 2 3/8 tablespoons stilton cheese optional; pepper

18 ingredients

3 steps

Ingredients

2 slices bread 10-grain, 100g
3/4 tablespoon Flora Original Original
3 7/8 tablespoons liver pate guinea fowl, or readymade game pate
1 15/16 ounces venison roast juniper-crusted, or cooked roast beef
2 15/16 tablespoons relish beetroot
2/3 tablespoon pea shoots or micro greens or salad leaves
9/16 pound beetroot uncooked red
3 3/8 tablespoons apple juice Sandringham Estate
3 3/8 tablespoons vinegar white balsamic
1 tablespoon honey
1 11/16 tablespoons gin
1 11/16 tablespoons dubonnet
pepper
1 breast cooked guinea fowl, or chicken skin removed, 110g
1 3/8 tablespoons Flora Original Original, melted and with fresh thyme leaves infused
1 3/8 tablespoons sour cream
2 3/8 tablespoons stilton cheese optional
pepper

Directions

1

Spread the bread with Flora, assemble the ingredients and enjoy the sandwich!
2

To make your own Beetroot relish: peel the beetroot and coarsely grate. Place in a small pan with the apple juice, vinegar and honey. Simmer until the liquid reduces by half and then add the Gin and Dubonnet and reduce again until the liquid becomes syrupy and the beetroot tender. Season with salt and pepper.
3

To make the Guinea fowl pate: Chop the guinea fowl into small pieces and blend in a food processor with the Flora, sour cream and stilton cheese until smooth. Season with salt and pepper.