Recipes
Trout in beurre blanc sauce with crispy leeks
Venison Vindaloo
Autumn vegetable stew
Crushed raspberry & goats’ cheese bruschetta
Wild rice salad with miso-roasted tofu & broccoli
Roasted cod, cauliflower and crispy kale
Roasted pork chops, apples and sage
A sweet & fiery crab cocktail salad
Coarse mackerel pâté open sandwich with pickled shallots
British asparagus, poached egg and hollandaise on a crumpet
Salmon with roasted beetroot & fennel
Roast butternut squash, chicory and goat’s cheese salad
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