Giffords Circus is a one-of-a-kind family attraction in the Cotswolds. With handmade costumes and sets, farm animals and fantastic clowns and acrobats this family run circus has fascinated the crowds since 2000. This year’s show is open until the 25th of September. Here you will also find the UK’s only travelling restaurant: Circus Sauce is a unique 60-seat restaurant that follows the show to each ground. The kitchen is housed in two magnificent showman’s wagons with an awning attached to the side, providing space for grand candle-lit, communal oak tables. Today Circus Sauce shares a delicious recipe with us …
- 2 onions diced
- 2 cloves garlic
- 50g butter
- 1/2 tspn caraway & fennel seeds toasted
- 1 ltr veg stock
- 2 large potatoes peeled and sliced
- 500g nettles
- Deep fried nettles & to garnish.
- 250g butter
- 300g blanched nettles
- Sea salt & black pepper
Firstly when you pick your nettles make sure it’s not in the area of any popular dog walking areas! Near a river during spring time is perfect for the young leaves. Toast the caraway and fennel seeds in the pan on a low heat briefly before adding the butter, onions and the garlic with a pinch of salt to bring out the sweetness. Once the onions have turned opaque add the potato and the veg stock and cook on a medium heat.
For the butter, simply put the butter, garlic, nettles and seasoning in a food processor and blend until a vibrant green.
Once the potato has cooked, add the washed nettles to the pan and blend with a stick blender or smoothie maker until vibrant green. Serve with warm crusty bread and crème fraiche.