The idea of a veggie garden is not my own - The first time I borrowed the idea from Chef Heston Blumenthal. The first chef to introduce us all to this fabulous idea was Japanese chef Yoshihiro Narisawa. The flavours however, are all mine.
In my version, the sweet base is made of cooked sweet potato, mashed and then fried in a bit of brown sugar and lots of butter. The second layer is a thick béchamel sauce, flavoured only with salt, pepper and a bit of finely grated nutmeg. To form our layer of "sand" we chopped black Calamata olives fine and roasted them, no flavours were added to the calamatas. Our seasonal garden veggies were steamed in salt, pepper and nutmeg and then arranged neatly in their individual ceramics.
The choice of vegetables can vary according to season or simply likes and dislikes.