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Browned chipolatas and onions glazed in a reduced marmalade stock, served on toast with mustard as a savory snack.
Mushrooms and bacon in a creamy Wensleydale cheese sauce, grilled in ramekins until bubbling and served with brown bread.
Churn double cream into fresh butter to serve alongside smoked salmon and sliced brown bread for a simple starter.
A classic seafood starter featuring steamed prawns and langoustines with homemade Marie Rose sauce, served in cocktail glasses.
Sautéed blackberries served with vanilla ice cream and toasted brown breadcrumbs for a quick and easy dessert.
Fresh oysters served in shells with a reduced red wine, port, and shallot sauce, accompanied by lemon and brown bread.
A quick, healthy bread and butter pudding variation featuring layers of banana, raisins, and a spiced egg custard topping.
Learn to cook, clean, and extract white and brown meat from a crab to serve in its own shell.