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Quick Veal Stock
Cover ingredients with water, simmer, skim, and cook in a low oven at 150°C for 1 hour. Strain.
Pan-Fried Lamb Steak with Provençal-Style Stuffed Tomatoes
Succulent lamb leg steak served alongside tomatoes stuffed with herby garlic breadcrumbs and roasted until golden-brown and tender.
Tower of Buttered Prawn Rostis with Mustard Soured Cream
Layered potato rostis and sautéed tiger prawns served with a tangy mustard cream sauce and a fresh herb salad.
Herb and Walnut Rolls
Flavorful vegetarian rolls featuring blended flours, fresh herbs, and crunchy walnuts, perfect for serving with your favorite cheese.
Seared Monkfish with Herby Lentils
Tender monkfish fillets served over a rich bed of Puy lentils, aromatics, fresh herbs, and a touch of crème fraîche.
Spicy Lamb Curry with Apricot and Herb Couscous
A fragrant lamb curry served over fluffy apricot and herb couscous, featuring broccoli and aromatic spices.
Clear Mushroom Broth
A light and flavorful mushroom broth infused with garlic, herbs, and a hint of spice, served with sautéed mushrooms.
Partridge with Cobnut Crust and Potted Game
Autumnal confit partridge and game served with homemade oatcakes, a cobnut crust, and a fresh blackberry herb salad.