Kombucha blinis with apple compote baked in the ESSE Lightheart stove at River Cottage HQ in Devon 

Award-winning author and fermentation specialist Rachel de Thample, prepared honey-roasted apple and plum compote and toasted hazelnuts to serve with kombucha blinis. Using chestnut flour for the batter and spices in the compote gives it a Christmassy vibe.
Filmed in the yurt at River Cottage HQ in Devon, UK, Rachel is cooking with the new miniature version of ESSE's iconic Ironheart Wood-Fired Cookstove - LIGHTHEART. The ESSE LIGHTHEART has all the style and performance of the original in a smaller package. Thanks to its tried and tested design, you can comfortably heat a room up to 50 cubic metres and fry, saute, roast, and bake. Find out more at www.esse.com/wood-fired-cook-....
For copies of the River Cottage recipes please email enquiries@esse.com.

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