Smoked eel, baby octopus, and cold water prawns on a bed of green leaves with sliced radish and fresh Kentish cobnuts toasted in Rape seed oil

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Perhaps the plate is a bit crowded but this collation put together by Anthony J Sargeant was absolutely delicious. The Kentish cobnuts were toasted in pan with a little cold-pressed Rape seed oil and were an important part of the dish giving texture and a beautifully sweet nutty flavour to the meal. The fresh Kentish cobnut season is very short but like all seasonal food is well worth sourcing. Highly recommended.

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