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Game Stock
Brown game pieces, sweat vegetables, reduce red wine by half. Add water, boil, skim, and simmer with spices and herbs for 2.5 hours. Strain, season.
Braised Short Rib and Onion Cottage Pie with Bone Marrow
Richly braised beef short ribs topped with sautéed onions, creamy mashed potato, and marrow bones for a luxurious cottage pie.
Roast Grouse with Blackberries and Salt-Baked Celeriac
An autumnal pot-roast featuring juicy blackberries, smoked bacon-wrapped grouse, and a novel salt-baked celeriac mash.
Bruschetta with Tomatoes and Rosemary
Roasted cherry tomatoes with rosemary, thyme, and garlic served on toasted ciabatta bread for a simple Mediterranean appetizer.
Paneed Lamb with Onion Jam and Roasted Baby Fennel
Breaded lamb cutlet served with sticky balsamic red onion jam and tender roasted baby fennel with garlic.
Stuffed Pork Belly with Mixed Herbs and Garlic, Roast Potatoes, Ratatouille and Glazed Apples
Succulent herb-stuffed pork belly served with crisp roast potatoes, vegetable ratatouille, rich gravy, and sweet caramelized apple slices.
Lamb and Rosemary Koftas with Yoghurt Dip
Succulent lamb mince mixed with spices, grilled on rosemary stalks, and served with a refreshing minty Greek yoghurt dip.
Neck of Lamb Stuffed with Cannellini Beans and Hazelnuts
Simple stuffed lamb fillet with beans, hazelnuts, and cavolo nero, prepared in advance for a spectacular roasted center piece.
Roast Leg of Lamb with Rosemary and Garlic
Leg of lamb studded with garlic and rosemary, roasted with vegetables and served with a fresh homemade mint sauce.
Homemade Ricotta with Broad Bean Salad
Easy homemade ricotta cheese served with a seasonal salad of blanched peas, broad beans, asparagus, and a citrus dressing.
Rib-Eye Steaks with Tomatoes and Olives
Pan-seared rib-eye steaks served with sautéed tomatoes, olives, caperberries, spinach, and rosemary potatoes in a red wine vinaigrette.
Chilled Soup of Carrots, Pink Grapefruit, Green Olives and Hazelnuts
A unique chilled carrot soup garnished with fresh grapefruit, olives, toasted hazelnuts, and aromatic hazelnut oil.
Lemon and Honey Spatchcock Chicken with Quinoa and Broad Bean Salad
Spatchcock chicken marinated in honey and preserved lemon, served with a fresh quinoa, olive, and broad bean salad.
Ox Tongue and Tripe
A sophisticated dish featuring slow-cooked ox tongue and tripe, served with green vegetable vinaigrette and creamy oyster mayonnaise.
Slow-cooked Breast of Lamb with Aubergines
Flavorful rolled lamb breast slow-cooked with white wine and herbs, served alongside smoky roasted aubergines and a lemon-spinach salad.
Braised Beef
Seasoned beef browned and slow-cooked in a red wine and mirepoix reduction, served with glazed vegetables and savory sauce.
Green Pasta Ravioli with Burrata Mozzarella
Homemade spinach pasta sheets filled with creamy burrata and parmesan, served in a rosemary and pine nut butter sauce.
Braised Beef in Red Wine
Tender topside of beef marinated overnight in red wine, herbs, and vegetables, then slowly braised until perfectly tender.
Crispy Potato Skins
Crispy baked potato skins seasoned with rosemary, perfect for dipping. A filling and delicious alternative to potato crisps.
Lamb Shank with Garlic, Rosemary and Flageolet Beans
Slow-cooked lamb shanks infused with rosemary and anchovies, served in a rich wine sauce with flageolet beans and gremolata.
Pan-Fried Wild Salmon with Spiced Shellfish Butter
Pan-fried wild salmon served with a rich Café de Paris butter, steamed potatoes, and a medley of warm shellfish.
Salt-Baked Sea Bass with Sorrel Hollandaise
Whole sea bass baked in a fragrant herb and lemon salt crust, served with a velvety sorrel-infused hollandaise sauce.
Sweet and Sticky Ribs
Tender pork ribs simmered in a honey-soy marinade, grilled until sticky, and served with crispy polenta-crusted potato wedges.
Lamb Rump with Spiced Chickpea Stew
Marinated roast lamb served over a fragrant vegetable and chickpea stew with Indian spices, potatoes, turnips, and carrots.
Tandoori Spiced Pork Chops with Savoy Cabbage Poriyal and Apple and Porcini Salad
Marinated tandoori pork chops served with sautéed turmeric cabbage and a warm apple and porcini mushroom salad.
Potato, Spelt and Rosemary Focaccia
A flavorful spelt bread made using mashed potatoes and potato water, topped with new potatoes, rosemary, and indulgent gorgonzola.
Lighter Lamb Hotpot
Tender lamb and vegetables cooked in a rich broth, topped with crisp layered potatoes and baked until golden brown.
Coq au Vin
Chicken roasted with bacon, shallots, and white wine, served with smooth, creamy potatoes folded with crème fraîche and fresh herbs.
Potato Wedges with Rosemary
Easy oven-baked potato wedges seasoned with rosemary, garlic, and olive oil for a classic vegetarian side dish.
Spinach, Caramelised Garlic, Red Pepper and Potato Pithivier
A classic French savory pastry filled with colourful layers of seasoned potatoes, red peppers, spinach, and caramelised garlic.
Char-Grilled Steak with Roast Parsnip, Sauté Potatoes and Mayonnaise
Blanch and roast parsnips, griddle seasoned potatoes and steak, then serve with a homemade mustard-infused egg yolk mayonnaise.
Crispy Herbed Salmon
Succulent salmon fillets marinated in citrus and fresh herbs, pan-seared then roasted until perfectly cooked and crispy.
Grilled Beef Rump Steak with Swede Fondant
Marinated rump steak grilled to perfection and served with savory oven-baked swede fondant cooked in chicken stock.
Grilled Lamb Steak with Rosemary Butter and Chargrilled Broccoli
Marinated lamb leg steak griddled to perfection, served with charred broccoli and aromatic melted rosemary and parsley butter.
Pear, Brie and Spinach Salad with Croûtons
A fresh spinach salad featuring pears and sautéed croûtons, topped with a creamy blended Brie and pear dressing.
Red Pepper and Shallot Salad
A quick and fresh vegetarian salad featuring sliced peppers, shallots, and herbs tossed in a tangy mustard vinaigrette.
Rib Eye of Longhorn Beef with Herb and Mustard Garlic Butter and Duck Fat Potato Wedges
Succulent rib eye steaks marinated in duck fat and herbs, served with savory garlic butter and crispy potato wedges.
Sage Brined Roast Turkey with Chestnut and Sausage Stuffing
Succulent brined turkey crown served with a hearty chestnut and pork sausage stuffing and buttered Brussels sprouts.
Spatchcocked Quail with Pearl Barley
Marinated spatchcocked quail grilled on skewers and served alongside a creamy leek-infused pearl barley risotto and fresh salad.
Sweet and Sour Chicken Thighs
Pan-fried chicken thighs simmered in a honey, soy, and balsamic sauce with sun-dried tomatoes and onions.
Sweet Potato and Goats' Cheese Gratin
Sliced sweet potatoes simmered in stock, topped with goats' cheese and rosemary, then baked until golden and melted.
Borlotti and Rosemary Ragù with Leeks and Garlic Crumbs
A comforting bean stew featuring softened leeks, rosemary-infused borlotti beans, and a topping of crisp, golden garlic breadcrumbs.
Lamb Kebabs with Couscous
Marinated lamb, zucchini, and apricots skewered on rosemary stalks, served over a seasoned fruit and onion couscous base.
Lamb Stew with Rosemary Dumplings
Economical lamb neck stew slow-cooked with root vegetables and wine, topped with fresh rosemary suet dumplings.
Roast Loin and Braised Shoulder of Salt Marsh Lamb with Caper Jus
Roast best end of lamb paired with a layered potato and braised shoulder cake, served with seasonal vegetables.
Roast Rump of Lamb with Pan-Fried Courgettes and a Borlotti Bean, Olive and Confit Tomato Broth
An Italian-inspired dish featuring tender lamb rump served over wilted courgettes with a flavorful bean and tomato broth.
Pork with Pomme Purée and Charcutière Sauce
Brined pork chops served with rich mashed potatoes and a creamy herb-infused sauce featuring cornichons and capers.
Rabbit Casserole
A farmhouse-style casserole featuring rabbit marinated in white wine, garlic, and herbs, finished with savory anchovies and capers.
Roast Rack of Lamb with Thyme and Sage Crust and a Sweet Potato Gratin
Succulent lamb cutlets topped with an aromatic herb crust served alongside a creamy, cheesy sweet potato gratin.
Roast Daurade with Parma Ham and Rosemary Butter Sauce
Roasted daurade fillets wrapped in Parma ham, served with sautéed vegetables and a rich, creamy rosemary-infused butter sauce.
Meatballs with Fennel and Ricotta
Seared fennel-scented pork meatballs baked in a rich chicken reduction, topped with homemade ricotta, toasted breadcrumbs, and pine nuts.
Smokey Mutton Sloppy Joe with Crispy Lamb’s Breast
Slow-cooked mutton in a spicy tomato sauce served in toasted brioche buns with crispy deep-fried lamb breast garnish.
Roast Fillet of Lamb with Pan-Fried Vegetables and Sauce Vierge
Succulent roasted lamb fillet served with pan-fried tomatoes, courgettes, and aubergines, topped with a citrus-infused rosemary sauce vierge.
Penne with Tomatoes, Chorizo and Cream
A simple pasta dish featuring spicy chorizo and crushed chillies balanced by a rich, creamy tomato and rosemary sauce.
Witchill Potatoes, Caramelised Onion Purée, Buffalo Milk and Turkey Prosciutto
Exquisite Michelin-star dish featuring brined turkey prosciutto, leek-coated potatoes, creamy buffalo milk jelly, and rich caramelised onion purée.
Celery Baked in Vinaigrette with Pancetta and Shallots
Roasted celery hearts and shallots flavored with herbs, crispy pancetta, and white wine vinegar baked in a parchment parcel.
Braised Lamb Shanks with Colcannon Mash
Tender braised lamb served with creamy cabbage and potato mash and a zingy herb and lemon gremolata.
Grilled Chicken with Morel Sauce, Parmentier Potatoes and Baby Vegetables
Grilled chicken breasts in creamy mushroom sauce served with crispy garlic herb potatoes and buttered seasonal baby vegetables.
Grilled Lamb with Couscous and Yoghurt Dressing
Lamb neck fillets simmered in a red wine reduction, served over herbed couscous with green beans and fresh tzatziki.
Slow-Roast Lamb Leg with Borlotti Beans and Smoked Garlic
Slow-roasted leg of lamb with root vegetables, borlotti beans, and smoked garlic, topped with crispy parsnip strips and chutney.
Summer Roast Lamb with Crunched Spiced Potatoes, Goats' Cheese and Spinach
Succulent roasted lamb served over spicy semolina-crusted potatoes, fresh spinach, mint, and creamy goats' cheese salad.
Focaccia Bread
A classic Italian flatbread topped with fresh rosemary and sea salt, kneaded until smooth and baked until golden brown.
Lamb Cutlets with Garlic and Rosemary
Grilled lamb chops marinated in a fragrant blend of garlic, fresh rosemary, and olive oil for a quick summer meal.
Venison Casserole
A slow-cooked venison stew with red wine, mushrooms, and bacon, thickened into a rich gravy and served with potatoes.
Lemon, Pancetta and Rosemary Chicken
Roasted chicken stuffed with lemon and herbs, featuring a mascarpone and pancetta layer under the skin with homemade gravy.
Oisin Venison with Honey Roasted Root Vegetables
Stylish French venison loin served with honey-glazed root vegetables, blackcurrant gastrique, garlic butter cabbage, and a creamy butter emulsion.
Mussels, Kumquats and Rosemary with Sprouting Broccoli, Anchovy and Burnt-Butter Bread
An unusual seafood salad featuring crispy fried mussels, kumquats, and broccoli topped with a creamy anchovy dressing and croutons.
Lagane in a Borlotti Bean and Guanciale Soup
Handmade pasta served in a hearty borlotti bean soup, enriched with seared guanciale and infused garlic and herb oil.
Wild Boar Liquorice
Fillets of wild boar marinated overnight in liquorice and spices, roasted and served with wilted turnip tops and sauce.
Beef and Chorizo with Horseradish Mash and Rosemary Dumplings
Braise beef with chorizo and red wine, served with creamy horseradish mash and oven-baked rosemary suet dumplings.
Slow-Roasted Lamb Shoulder, Cumin and New Season Garlic
Succulent lamb shoulder slow-roasted with new season garlic, toasted cumin, and tomatoes until the meat falls off the bone.
Fillet of Pork with Honey and Sesame Seeds, Carrot and Ginger Sauce
Pan-seared honey and sesame glazed pork fillet served with herbed potatoes and a reduced carrot and ginger butter sauce.
Roast Double Loin of Lamb with Braised Shallots and Herb Purée
Succulent roast lamb served with foil-braised shallots and a vibrant blended herb and spinach purée.
Slow-Baked Shoulder of Lamb in Hay with Apple, Bubble and Squeak and Mint Jelly
Slow-roasted lamb shoulder flavored with herbs and hay, served with traditional bubble and squeak and homemade apple mint jelly.
Slow-Braised Breast of Lamb with Artichoke Purée and Purple Sprouting Broccoli
Slow-braised lamb breast served with a smooth Jerusalem artichoke purée, tender purple sprouting broccoli, and a creamy caper sauce.
Chargrilled Rib-Eye Steak with Spicy Wedges and Balsamic Tomato
Pan-seared rib-eye steak served with oven-roasted spicy potato wedges and a balsamic-glazed roasted tomato half.
Griddled Asparagus and Goats' Cheese Tart
Prebaked puff pastry topped with chargrilled asparagus and crumbled goats' cheese, then baked until golden and melted.
Herbed Roasted Sprouts
Brussels sprouts boiled briefly then pan-fried with garlic and fresh herbs before roasting in the oven until tender.
Roast Lamb With Redcurrant Relish and Vegetables
Pan-seared and roasted lamb steak served with a sweet redcurrant relish and sautéed root vegetables with garlic and herbs.
Thyme and Garlic-Roasted Vegetables
Slowly fry root vegetables with garlic and herbs before finishing in the oven until tender and golden.
Cannellini Beans with Spare Ribs and Bruschetta
Tender pork ribs and cannellini beans simmered in tomato sauce, served on garlic-rubbed toasted bread with fresh herbs.
Chicken Breast with Cheese, Ham and Roasted Courgettes
Quick chicken supper topped with fontina and prosciutto, served alongside roasted parmesan-crusted courgettes and tomatoes.
Chicken Cacciatore
A hearty Italian chicken and tomato stew served over creamy parmesan polenta, perfect for a mid-week family meal.
Chicken with Garlic, Rosemary and Bruschetta
Chicken thighs and drumsticks fried until crisp, then simmered with garlic and rosemary, served alongside toasted garlic ciabatta.
Christmas Porchetta
Italian pork loin stuffed with herbs, dried fruit, and mortadella, roasted until tender and served with sautéed potatoes.
Focaccia with Garlic and Rosemary
A soft Italian bread topped with fresh rosemary and garlic, kneaded then baked until golden brown and drizzled with oil.
Grilled Lamb Cutlets Filled with Parma Ham and Herbs
Lamb cutlets butterflied and stuffed with a rich herb, garlic, and parmesan butter paste wrapped in savory Parma ham.
Guinea Fowl with Garlic and Rosemary served with Bruschetta
Pan-seared guinea fowl pieces cooked with aromatic garlic and rosemary, served alongside oil-drizzled garlic-rubbed toasted bread.
Lamb Baked in a Crust with Fresh Peas, Onions and Pancetta
Leg of lamb stuffed with ham and rosemary, coated in a parmesan crust, and served with sautéed peas and pancetta.
Neapolitan-Style Pizza
Handmade pizza dough topped with plum tomatoes, fresh mozzarella, parmesan, and aromatic herbs, baked until crispy and golden.
Porchetta with Sautéed Potatoes
Succulent roasted pork belly seasoned with fennel, garlic, and herbs, served alongside golden, herb-infused sautéed potatoes.
Pork alla Genovese
Slow-cooked pork joint rolled with herbs and garlic, braised for hours with a mountain of onions to create a rich sauce.
Pork Fillet with Honey and Ginger
A simple pork dish flavored with honey and ginger, slow-cooked with root vegetables, shallots, and crispy pancetta.
Potato Gnocchi Filled with Mixed Mushrooms with a Butter, Sage and Balsamic Sauce
Handmade potato gnocchi stuffed with savory sautéed mushrooms, finished in a rich sage butter sauce with balsamic and parmesan.
Pumpkin Gnocchi
Handmade pumpkin gnocchi served with a creamy pumpkin sauce, crispy rosemary, sautéed pumpkin cubes, and freshly grated parmesan cheese.
Rabbit with Garlic and Rosemary Served with Bruschetta
Succulent rabbit pieces pan-fried with garlic and rosemary, served alongside garlic-rubbed toasted crusty bread bruschetta.
Tuscan-Style Marinated Chicken Breasts
Chicken poached in wine and vinegar, then marinated overnight with balsamic, rosemary, garlic, and chili for a flavorful finish.
Tagliatelle with Sweet-and-Sour Sardines (Tagliatelle alle Sarde in Saor)
A hearty Venetian-inspired dish featuring marinated fried sardines, softened onions, and sultanas tossed with fresh homemade tagliatelle pasta.
Braised Lamb, Red Lentil Stew and Parsley Salad
Slow cooked lamb served with a rich lentil stew and a sharp, salty parsley salad dressing.
Christmas Turkey and Stuffing
Roast turkey with herb butter, sausage-stuffed legs, and a crisp breadcrumb and pine nut stuffing served with creamy gravy.