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Roast duck breasts served with elderflower-infused goat's curd, fresh peas, and radishes for a luxurious English summer dinner.
Autumnal heritage carrots served with creamy goats' curd, toasted oats, and hazelnuts, finished with a carrot juice reduction.
A crisp puff pastry tart topped with red onion purée, roasted beetroot slices, salt-vinegar caramel, and creamy goats' curd.