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Pound shellfish, boil with lemon juice and wine. Add ingredients and water, simmer 15 minutes. Strain, season with salt.
Duck cooked in fresh orange juice and zest served with smoked garlic mash, cardamom-glazed carrots, and cheesy creamed chard.
Handmade pizza dough topped with plum tomatoes, fresh mozzarella, parmesan, and aromatic herbs, baked until crispy and golden.
Golden-brown potato and cheese croquettes served with a spiced tomato sauce and a fresh peppery rocket and watercress salad.
Pan-fried sirloin steaks served with a rich red wine snail sauce, roasted shallots, and smooth buttery mashed potatoes.
Pan-seared scallops served over a smooth cauliflower purée and garlicky mushroom duxelle, finished with truffle oil and chives.
Crispy puff pastry tarts topped with homemade tomato relish, fresh plum tomatoes, savory olive tapenade, and a vibrant herb salad.