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Poached turbot topped with a zesty kelp crust, served with roasted hasselback potatoes, wild mushrooms, and a broad bean sauce.
A seasonal quiche featuring peas, beans, and asparagus in a cheesy pastry crust, perfect for lunch or dinner.
A fresh summer salad featuring crispy homemade croutons, tender broad beans, gem lettuce wedges, and a creamy mustard dressing.