first try

Defo not ready yet, but i decided to stop procrastinating.
Patato and Yarrow bhaji, with a gochujang soubise sauce - wild thym and oxalis.
Context: i'm sous chef in Chamonix valley in french alps, leaning about foraging and other fun stuff this season. This plating is not what i pictured yet (don't have plates and other stuff i want...) But decides to post work in progress anyway. Working on something more fancy/ finished soon.