Ivan Tisdall Downes Barbecued Lobster Tail with Mallow, Courgette Stalks and Wild Cherries

The core of this dish is actually quite simple a barbecued lobster tail, a sauce made from fish stock, miso and cream, and a garnish of fruits, herbs and vegetables. What makes it stand out is the weird and wonderful ingredients, foraged for in the UK s parks and countryside. Mallow, yarrow, mugwort and wild cherries certainly won t be found in the shops, but for the keen foragers amongst you this is a knockout dish that makes the most of the UK s wild summer herbs and fruits. Find the full recipe here: Head over to our Signature Series page to get exclusive access to more videos like this one: Become a member of the Great British Chefs Club: Follow Great British Chefs here: Facebook: Instagram: Twitter: Pinterest: www. p