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Succulent pheasant breasts wrapped in bacon, braised in dry cider, and served with a caramelised shallot and crème fraîche sauce.
Sautéed shallots, garlic, and bacon simmered with red cabbage in a tangy red wine and vegetable stock reduction.
Tender braised pork cheeks served with honey-ginger glazed carrots and buttery Jersey Royal potatoes.
Chicken pieces fried until golden, then braised with caramelized chicory, white wine, and crème fraîche for a rich, savory finish.
Fennel bulbs braised in butter and vermouth, then finished with a creamy parmesan sauce and grilled until golden brown.
Pork belly braised at a low temperature in a sweet and savory soy-based sauce, perfect for serving in ramen.
Globe artichokes braised with carrots, celery, onion, and aromatics in white wine, finished with olive oil and fresh parsley.