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Shellfish Stock
Pound shellfish, boil with lemon juice and wine. Add ingredients and water, simmer 15 minutes. Strain, season with salt.
Duck à l’Orange with Smoked Garlic Mash, Cardamom-Glazed Carrots and Creamed Chard
Duck cooked in fresh orange juice and zest served with smoked garlic mash, cardamom-glazed carrots, and cheesy creamed chard.
Neapolitan-Style Pizza
Handmade pizza dough topped with plum tomatoes, fresh mozzarella, parmesan, and aromatic herbs, baked until crispy and golden.
Chilli Cheese Croquettes with Tomato Cumin Sauce and Rocket and Watercress Salad
Golden-brown potato and cheese croquettes served with a spiced tomato sauce and a fresh peppery rocket and watercress salad.
Pan-Fried Sirloin Steak with Red Wine and Snail Sauce
Pan-fried sirloin steaks served with a rich red wine snail sauce, roasted shallots, and smooth buttery mashed potatoes.
Scallops with Cauliflower Cream
Pan-seared scallops served over a smooth cauliflower purée and garlicky mushroom duxelle, finished with truffle oil and chives.
Tomato Tart with Herb Oil, Tapenade and Watercress and Tarragon Salad
Crispy puff pastry tarts topped with homemade tomato relish, fresh plum tomatoes, savory olive tapenade, and a vibrant herb salad.