RECIPE
PINE NUT BUTTER AND PINE NUT TEA By Anthony Raffo
When the editor of Cibare magazine asked if I wanted to be part of this November edition of course I jumped at the chance. She then went on to tell me it was going to be a breakfast themed edition. Now for people that don’t know me I’m the head chef of Anglo Restaurant in Farringdon and because of this I’m definitely up well before most people consider it an appropriate time to eat breakfast. This also means I very rarely have time for breakfast so I was a little worried about what I would share with you, the readers. I thought back to what I enjoyed for breakfast when I was younger and it’s as simple as peanut 20
butter on toast with a cup of tea. I very much enjoy foraging for ingredients myself to use in the dishes at Anglo Restaurant and one of my favourite plants to harvest from is pine trees. They are so versatile, from young tips in the spring to nuts in the winter. They are of course starting to be a common sight not just in your local woods but in shop windows around this time of year as well. Who doesn’t love seeing a brightly lit Christmas tree to make you feel happy inside? So here is my recipe for pine nut butter and pine needle tea to enjoy throughout this cold month. Cibare Magazine
www.cibare.co.uk
