A rather special wild garlic, fennel & potato gratin, with juicy steak, cooked over the fire...with a side order of engagement ring...WAAAAA!!! 💍Hands down, the best three days of my life. Being totally surprised by the loml getting down on one knee, chilling in a gorgeous @restandwild.co cabin on Exmoor, totally off grid, with nothing to do but cook over the fire, have lots of bubble baths and form and emotional attachment to Gladys the sheep. We ordered a lot of the food through @restandwild.co which made the whole stay so chilled and easy 🫶🏼
I couldn’t have imagined a more perfect place for a proposal, truly a dream come true. Huge thank you to @restandwild.co for making this staycation one I’ll never forget. They’ve also offered late check outs for the first 10 new customers who email
[email protected]
to book their stay and say you saw this offer on my Instagram! (valid for 2 weeks so go go go)
THIS HOBBIT’S GETTING HITCHED!!!!!
Potato, Fennel, and Wild Garlic Gratin for 2:
2 medium potatoes, finely sliced
1 fennel bulb, finely sliced
1 small handful of wild garlic leaves
150ml double cream
25g parmesan
1 ball of mozzarella
1. Get your fire going or heat the oven to 180c
2. Grease a small baking dish with a little butter and start layering half of the potato slices in the dish, top with half of the fennel slices, add a sprinkle of wild garlic and half the parmesan then repeat with the remaining potatoes, fennel, and wild garlic.
3. Pour over the cream, top with the remaining parmesan and mozzarella
4. Bake or 30 mins until golden and bubbling