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Oil infused with charred leeks creates a mayonnaise served with fried mushrooms, grilled leeks, poached egg yolks, and croutons.
A classic French brasserie dish featuring slow-cooked duck legs served over tender seasoned Puy lentils with a honey glaze.
Roast duck breasts served with elderflower-infused goat's curd, fresh peas, and radishes for a luxurious English summer dinner.
Grilled goats' cheese on toast served with a caramelized chicory orange jam, sautéed apples, beetroot, and a walnut salad.
Seared salmon chilled and served with a chunky mint, pea, and bean pesto alongside a fresh mixed leaf salad.
A rich winter venison casserole marinated in red wine and port, served with roasted squash, beetroot, and buttery pears.