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A classic citrus-infused cranberry sauce featuring ruby port, almonds, and sultanas, perfect for serving with Christmas turkey.
Caramelized pears topped with puff pastry, served with refreshing lemon-infused fromage frais sorbet and a unique star anise salt.
Pan-fried mackerel fillets served over a sweet rhubarb and ginger purée with a nutty browned butter and fennel sauce.
Slowly simmered lamb neck with lemon, thyme, and stock until tender. Served with bread and a Greek-style salad.
Herb-encrusted lamb racks served with sautéed leeks, borlotti beans, and a rich red wine reduction sauce.
Succulent lamb racks coated in a savory Mediterranean herb crust served alongside a smooth, zesty lemon and mustard squash purée.
Succulent lamb racks coated in a Mediterranean herb crust, served with a sauté of pancetta, artichokes, and fava beans.
A classic, creamy rice pudding baked with milk powder and nutmeg, served warm with a sweet dollop of jam.