1 tsp Cumin (Ground)
1 tsp Organic Apple Cider Vinegar
300 g Asparagus
200 g Onion
100 g oyster mushroom
2 each Garlic #2 Clove
! 2 g Olive oil (Not Inc) 2 TB
4 cup vegetable stock
5-7 tips spruce tips
1 cup All Purpose Heritage Flour
1 tsp Baking powder
¼ tsp Baking soda
1 tsp Sugar
1 tsp Salt
1 tsp dried parsley 1 tsp
60 g Butter
1/2 Cup Milk (Not Inc.)
Heat oven to 450. Pour your flour mixture into a large bowl. Grate your COLD butter over top and with your
hands mix in. Pick the spruce tips of the stem (similar to how you prepare rosemary) and finely dice. Add
into mixture. Pour in your milk and mix together, shaping your dough. On a floured surface knead dough into a
square. Using your knife cut the "crusts" off and cut into squares. Place on a baking sheet and pop into your
fridge for 20 minutes.
Veg Prep: Medium dice your onion. Crack off the waxy ends of the asparagus and cut into small pieces. Rip
your oyster mushrooms apart into thin strips. Mince your garlic.
Heat oil in a heavy bottomed pot and add your onion. Cook for 2 minutes then add your asparagus and garlic.
Cook for another 5 minutes till soft and aromatic. Add the mushrooms and cook for another minute. Pour in
your apple cider vinegar mixture and stir with a wooden spoon to get all the flavour off the bottom of the pot. Add
stock and bring to a boil. Turn down heat and let the mixture simmer for 8-10 minutes. While your stew is
stewing put your biscuits into your preheated oven and cook for 10-15 minutes, or until golden brown.
