Pippa Lovell shares her creative recipe for a foraged amuse bouche, which she describes as a "screenshot of a time and place" designed to highlight the importance of biodiversity and the preservation of nature.
The idea for the dish came to Lovell while foraging for ingredients in a one-square-mile area on the Isle of Man in the UK in April. She was both surprised and shocked to discover how early many of the ingredients had arrived this year.
"The use of the year-old fermented rhubarb from the same place that the rest of the ingredients are foraged from, is testament to the fact that a year ago, in this same area, things were at a completely different growth stage and that climate change is happening far too quickly," she explains.
The very sweet and equally bitter notes in the dish are designed to "echo the bittersweet emotions I have towards the early arrival of the summer," she continues.
Pippa's "unexpected" summer amuse bouche comes with a message: "to inspire people to take a different approach with sourcing food and respecting nature again."
If you're ready to re-connect with nature, take a look a the steps in this thoughtful recipe below: