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Roasted Celtic Scallops, Cauliflower, Raisins and Capers
Hand-dived scallops served with smooth cauliflower purée, caramelized florets, and a rich butter sauce featuring raisins and capers.
Baked Stuffed Aubergine with Walnut and Roquefort
Roasted aubergines stuffed with a walnut and tomato mixture, topped with Roquefort and breadcrumbs, served with a smooth tomato sauce.
Charentais Melon, Prosciutto, Wild Rocket and Pecorino Salad
Thinly sliced melon and prosciutto served with wild rocket, shaved pecorino cheese, olive oil, and sea salt.
Chargrilled Vegetables and Aragon Olives with Montenebro
Grilled goat's cheese served over a medley of chargrilled vegetables, olives, and pine nuts with a fresh pesto dressing.
Creamy Salmon Pasta Bake
An economical pasta bake combining tinned salmon, mascarpone, and mozzarella, topped with crispy breadcrumbs and pine nuts.
Griddled Lamb with Beetroot and Bean Salad
Marinated lamb steaks griddled and served with a fresh salad of beetroot, haricot beans, rocket, and orange dressing.
Oven Roasted Vegetables with Thyme and Honey
Root vegetables roasted with lemon, red onions, and fresh thyme, then glazed with honey and olive oil until tender.
Roast Fig and Pancetta Tart with Dovedale Cheese
Savory puff pastry tarts topped with blue cheese, fresh figs, and pancetta, baked then finished with cream and fresh herbs.
White Bread Plait
A step-by-step guide to making a handmade, braided white bread loaf finished with an egg glaze and poppy seeds.
Deep-Fried Goat's Cheese with Winter Pear and Watercress Salad
Crispy spring roll parcels filled with goat's cheese and onion marmalade, served alongside a fresh pear and walnut salad.
Grilled Salmon Niçoise
An easy twist on classic French salad using fresh seared salmon, vegetables, and a luscious homemade dressing.
Puff Pastry Treats
Simple vegetarian party snacks made with puff pastry squares topped with pesto, cherry tomatoes, asparagus, and melted parmesan cheese.