This month saw Head Chef, Guy Owen taking one of Heligan’s and indeed one of the worlds, lesser-known tuberous vegetables to London for an exclusive fine dining evening, at the prestigious Relais & Chateaux Headquarters in London.
The tubers can reach up to 4 inches long and have a shiny, waxy skin that cleans easily and it is these that Guy used in his taramasalata, mashua, smoked mackerel and parsley velouté canapé, for the exclusive Relais & Chateaux night in London. He will also be using this wonderful crop on the menus in coming weeks.
Mashua have many health benefits one of which is its high levels of vitamin C found in the tubers and depending on variety, these can have twice as much as an orange. It has yet to find a niche in global markets, although it has recently been projected as a new ‘superfood’.