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A flavorful Caribbean-inspired seafood stew featuring marinated fish, prawns, and crab served with handmade roasted sweet potato dumplings.
Marinated squab legs are confit in duck fat while breasts are spiced, roasted, and served with kale, ceps, and sauce.
Sauté spinach and bacon, crack eggs into ramekins, top with cream, cheese, and breadcrumbs, then bake until golden and delicious.
A fabulous focaccia-style loaf topped with caramelised onions, crispy pancetta, rosemary, and melted blue cheese.
A simple, hearty beef stew served with fluffy suet dumplings and sweet, buttery glazed Vichy carrots.
A rich beef stew with fluffy dumplings, baby onions, and root vegetables, slow-cooked to perfection for cold wintry evenings.
Rich salmon slices grilled and served with a creamy vermouth and sorrel sauce alongside a fresh herb-dressed green salad.
Slow-cooked lamb neck and vegetables layered with sliced potatoes, served alongside sweet and tangy braised red cabbage.
Miniature lemon cakes filled with homemade curd and mascarpone cream, topped with thyme syrup and candied lemon slices.
A moist lemon sponge cake infused with fresh thyme leaves, soaked in a sweet citrus and herb syrup.
Crisp savoury choux pastry buns filled with a rich, creamy mushroom and sherry sauce for a retro-style vegetarian meal.
Roasted guinea fowl served with sautéed wild mushrooms, wilted Savoy cabbage, and a rich Madeira-infused reduction sauce.
A vegetarian dish featuring pan-fried lemon and garlic cornbread topped with a thick, spiced tomato and double bean mixture.
Succulent roast pheasant served with a creamy cider sauce, crispy bacon lardons, and tender celeriac for a flavorful game dish.