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Nico Ladenis's Veal Stock
Roast veal bones with butter and honey. Fry vegetables, add bones, deglaze with water, boil, simmer 4.5 hours, strain, and reduce.
Lamb Cutlets Marinated with Spiced Dates and Sultanas
Indian-inspired marinated lamb cutlets served with a refreshing green chutney and crunchy kachumber salad.
Duck Liver and Orange Pâté
Pan-fry duck livers with shallots, garlic, orange, and liqueur before blending with butter for a smooth, chilled gourmet spread.
Portuguese-Style Steak
Seared sirloin steak flambéed with Cognac, served with a rich red wine cream sauce, crispy ham, and a fried egg.
Quick Chicken Liver Pâté
An easy, stunning pâté perfect for dinner parties. Chicken livers are sautéed with shallots, garlic, and brandy then blended smooth.
Mangalorean Chicken Sukka and Curry Leaf Flatbreads
A fragrant Mangalorean chicken curry served with homemade spiced curry leaf and fennel flatbreads garnished with mustard cress.
Vinegar-Glazed Pigeon Breast on Crisp Potato Cake with Peas and Spring Onions
Succulent roasted pigeon crowns served over golden potato cakes with blanched spring onions and a tangy vinegar-herb reduction sauce.
Roast Chicken Thigh, Cannelloni of Chicken Breast with Buckwheat Salad
Roast chicken leg served with thin chicken breast slices rolled with a creamy buckwheat and vegetable salad.
Lamb Fillet Wrapped in Brik Pastry with Tomato Confit, Artichokes and Lamb Jus
Lamb fillets encased in buttery brik pastry, deep-fried until golden, and served with sautéed artichokes and a rich lamb sauce.
Gluten-Free American Buttermilk Pancakes
Fluffy gluten-free pancakes made with buttermilk, cornmeal, and tapioca flour. Serve in stacks with bacon and maple syrup.
Pea, Mint and Ricotta Ravioli with a Pancetta Butter
Homemade pasta rounds filled with a fresh pea, mint, and ricotta mixture, served with a savory pancetta butter sauce.
Fillet of Beef Meurice
Seared beef tenderloin steaks served with a rich cognac, chicken liver pâté, and cream sauce topped with sautéed champignons.
Trout Orleans
Pan-fried breaded sea trout served with sautéed bananas and a rich lemon butter sauce.
Asparagus with Poached Egg and Hollandaise Sauce
Steamed asparagus served on toasted brioche, topped with perfectly poached eggs and a smooth, buttery homemade hollandaise sauce.
Butter-Poached Lobster with Asparagus, Spinach and Maltaise Sauce
Butter-poached lobster served with wilted spinach, sautéed asparagus, and a citrus-infused Maltaise sauce made with blood orange.
Chicken Liver Parfait with Shallot Chutney and Melba Toast
An impressive dinner party recipe featuring smooth chicken liver parfait, sweet shallot chutney, and crisp homemade melba toast.
Chicken Liver Pâté with Figs, Chutney and Ciabatta Toast
Simple chicken liver pâté served with homemade fig chutney, fresh salad, and toasted ciabatta. Perfect for picnics or dinner parties.
Fried Corned Beef and Egg with Beetroot and Potato Rosti
Tasty fry-up featuring beetroot and potato cakes, crispy corned beef, and fried duck eggs topped with fresh hollandaise sauce.
Mint-Stuffed Lamb Shoulder with Boulangère Potatoes and Mint Sauce
Slow-roasted lamb shoulder with mint stuffing served over buttered sliced potatoes and onions with a zesty homemade mint sauce.
Roasted Stuffed Leg of Lamb with Boulangère Potatoes
Mushroom-stuffed leg of lamb served with neat rounds of potatoes cooked in lamb juices and chicken stock.
Smoked Salmon and Chive Waffles with Black Pudding, Poached Eggs and Hollandaise Sauce
Savory smoked salmon waffles topped with crispy black pudding, soft poached eggs, and a rich, buttery homemade hollandaise sauce.
Smoked Salmon Hash Brown with Poached Egg and Hollandaise Sauce
A festive brunch featuring crispy salmon hash browns topped with a poached egg and rich homemade hollandaise sauce.
Wild Salmon with English Asparagus and Hollandaise Sauce
Elegant poached salmon served with blanched asparagus and a rich, buttery smooth hollandaise sauce for a sophisticated crowd-pleasing meal.
Steamed Sea Bream with Lemon-Roasted New Potatoes, Asparagus and Basil Hollandaise
Steamed sea bream fillets served with crispy lemon-roasted potatoes, charred asparagus, and a rich, creamy basil-infused hollandaise sauce.
Mackerel Tartare Tartlets with Pickled Cucumber
Crisp filo pastry cases filled with fresh mackerel in a homemade oyster mayonnaise, topped with tangy pickled cucumber strips.
Fillet of Sole Saint-Germain with Sauce Remoulade
Breaded lemon sole fillets grilled until golden, served with buttery parsley potatoes, homemade remoulade, and tartare sauce.
Flatbreads
Easy vegetarian flatbreads made with yeast and yoghurt, perfect for serving alongside Greek-style lamb dishes.
Lamb Steaks with Anchovy Butter, Salsify and Walnuts
Succulent lamb steaks served with rich anchovy butter, tender poached salsify, and a glazed walnut and sultana garnish.
Pan-Fried Salmon with a Creamy Sorrel Sauce
Pan-seared salmon fillets served over a rich reduction of shallots, fish stock, vermouth, cream, and fresh torn sorrel leaves.
Sea Bass with Scallops and Nettles
Seared sea bass fillets stuffed with spinach, nettles, and scallops, rolled into cylinders, sliced, and cooked until golden.
Seared Gilthead Bream Fillet with Mint on Garlic Mash
Pan-seared sea bream served over creamy garlic mashed potatoes with a fresh fricassée of peas and broad beans.
Chocolate and Orange Mousse Cake
An elaborate joconde sponge adorns a rich chocolate orange mousse, finished with an orange gelée and decorative cream curls.
Strawberry and Rhubarb Mini Cheesecakes
Stunning mini joconde sponge cheesecakes filled with a strawberry and rhubarb swirl, perfect for elegant dinner parties or petits fours.
Crêpes with Orange Butter Sauce
Fragrant orange blossom crêpes served with a rich, reduced citrus butter sauce and fresh orange segments.
Potted Salmon
A refined make-ahead seafood starter using poached salmon, fresh herbs, and a savory clarified butter seal.
Apple Croustade With Armagnac Custard
A French-style apple dessert featuring caramelized fruit topped with spiced, scrunched filo pastry and served with a rich boozy custard.
Scallops, Mash, Sea Purslane and Tarragon Dressing
Seared scallops served over creamy ham and spinach mash, topped with crispy potato skins and a zesty tarragon dressing.
Gravlax with Hay Smoked Scallops, Sour Cucumber and Mustard Leaves
Home-cured salmon served with hay-smoked scallops, pickled cucumber, and a creamy roe dressing finished with fresh mustard leaves.
Roast Half Onions with a Liver and Apricot Stuffing
Roasted red and white onions topped with a sautéed lamb liver, apricot, and crispy breadcrumb stuffing.
Lamb Shoulder Pastilla, Baked Beetroot, Salsa Verde, Ewes’ Milk Curd
Slow-cooked aromatic lamb wrapped in crispy potato-strung pastry, served with salt-baked beetroots, tangy salsa verde, and creamy ewes' curd.
English Asparagus with a Soft Egg in Crisp Breadcrumbs, Hollandaise and Fine Herbs
Blanched asparagus topped with herb-crusted deep-fried soft-boiled eggs, served with a rich lemon hollandaise sauce.
Warm Chicken Liver Salad with Perry Vinegar Dressing
Pan-fried chicken livers served over mixed greens with a warm perry vinegar dressing, topped with crisp croutons and chives.
Banana and Semolina Sheera
A warm Indian dessert made by toasting semolina in clarified butter with mashed banana, milk, and aromatic spices.
Haggis, Pickled Neeps and Tatties
Elevate traditional Scottish haggis with pickled turnips, braised pork skin wrap, and crispy mandoline-sliced potato circles.