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Pan-fried grouse breasts wrapped in pancetta, served with a rich Marsala and rowan jelly sauce and wilted curly kale.
Traditional potato and cabbage patties fried until crispy, topped with poached eggs and rich hollandaise sauce.
Handmade kale and ricotta tortellini served with crisp pan-fried turbot fillets and a zesty caper brown butter sauce.
Succulent roasted duck breasts served with rich beetroot and apple purées, spiced braised red cabbage, and pickled heritage beetroots.
Pan-fried lemon sole served with buttery crab sauce and sautéed curly kale for a seasonal seafood treat.
Pan-fry trout fillets and combine with steamed shellfish and tender baby vegetables in a fragrant white wine and herb broth.
Chicken poached in stock then pan-seared, served with vibrant seasonal vegetables, wild mushrooms, and a flavorful reduced poultry broth.
Slow-cooked rolled pork belly served with homemade apple sauce, glazed heritage carrots, wilted kale, and rich pork gravy.
A quick seafood lasagne featuring salmon, kale, and a decadent champagne cream sauce, served with a fresh green salad.
Slowly roasted duck carcass jus served with spiced duck breasts, compressed melon, wilted kale, and fresh mint oil.
Healthy teriyaki glazed salmon served alongside a refreshed kale, cucumber, and mizuna salad with a zesty lime dressing.
Indulgent pan-seared onglet steaks served with homemade pumpkin jam, beef fat-confit potatoes, sautéed wild mushrooms, and a rich red wine sauce.
Slow-braised spiced pork cheeks served with creamy parmesan polenta, sautéed kale, and pan-fried squid for a sophisticated surf-and-turf dish.
A vegetable-packed stew featuring peppery chorizo, chickpeas, and kale in a rich tomato base. Great for batch cooking and freezing.
A rich and satisfying curry using lamb neck and red lentils, simmered with kale for a budget-friendly, nutritious meal.
Roasted partridges served with a cider-infused spiced apple sauce, walnut oil emulsion, sautéed kale, and a marjoram dressing.
Roasted ling fillets served with fresh clams, a perry-reduction butter sauce, and sautéed lemon-zested curly kale.
Savory pork and beef meatballs oven-finished and served with a rich, creamy mushroom sauce, kale, potatoes, and redcurrant jelly.
Duck breasts in orange glaze served with squash purée, caramelized apples, sautéed potatoes, and tender kale.
A quick, budget-friendly pasta dish featuring nutrient-rich sardines, kale, garlic, and chilli tossed with fresh lemon juice.
Sautéed kale seasoned with rosemary, chilli, and garlic. Perfect as a side dish or served on garlic-rubbed bruschetta.
Pan-seared scallops served with crispy bacon, black pudding, and creamy kale colcannon, drizzled with a rich Marsala sauce.