A
B
Baked lamb with brandy
Beef stew with scone topping, carrot and parsnip puree
Beef with seasonal mushrooms and sweet peppers
Best end of lamb with cauliflower puree, courgettes and aubergine with roasted shallots
Bois Boudrain
C
Cannelloni alla Napoletana
Cannon of lamb with herb crust and couscous
Chicken and potato pies
Chicken stuffed with chicken livers, Parisienne potatoes and turnip
Confit of salmon with spaghetti courgettes
Cornfed chicken breast with pearl barley risotto, green beans and honeyed parsnips
Couscous salad with lemon
D
Duck breast on a confit of red cabbage and beetroot
Duck breast with wild fennel and roast vegetables
Duck breasts with a butternut squash gratin and grilled asparagus
Duck breasts with gingered pears, campari sauce and pak choi
E
F
Fettucine with duck sauce
Fish pies with steamed leeks and lemon glazed carrots
Fondant potatoes
French beans wrapped in courgettes
Fricassee of chicken with vermouth, onions, mushrooms and pilaff rice
Fried veal chop, glazed navets & creamed Madeira sauce
Frittata
G
H
Herb crusted rack of lamb with spinach mousse, pea pancakes and haricot beans
Ham hock, chicken, spinach and wild mushroom terrine with tomato chilli jam and a pear and cucumber salad
I J K
L
Lamb fricasse
Leeks in a warm vegetable vinaigrette
Lemon glazed carrots
M
Medallions of pork with slow roast belly of pork
Meze
Mini eggs benedict
Mini rosti potatoes
Monkfish mousse with salmon
N O
P
Paella
Perfect steak with braised endive and dauphinoise potatoes
Poached fillet of haddock on a cullen skink risotto
Pork tenderloin with spinach, creamed leeks, broad beans and crispy celeriac
Poussin stuffed with pork, porcini, chestnut and mushroom farce
Poussins with cherries, wilted spinach and roasted shallots
Puff pastry
Q
R
Red mullet and couscous with orange and cumin vinaigrette
Red mullet with saffron and roasted red pepper risotto and parmesan crisps
Roast cod with cannellini beans and pancetta
Rost loin of roe deer
Roast guinea fowl with cauliflower puree and peas, beans and lentils
Roast pork rack with seasonal vegetables
Roast poussin stuffed with pilaff and chilli stir fry
Roast rack of lamb with gratin dauphinois
Roast squab with fondant potatoes, cabbage and sweet shallots
Roast quails stuffed with grapes and chicken breasts filled with wild mushrooms
S
Sage polenta cake with fettuccini
Salmon en croute
Salmon fillet with a soft herb crust served on a leek risotto
Scallop feutilles in champagne and ginger sauce
Steak and kidney puddings with a root vegetable puree
Steamed chicken stuffed with mushroom mousse and lentils and pink peppercorns
Steak with wild mushroom fricassee and dauphinois potatoes
Stuffed pork fillet with masala sauce, spinach gnocchi and sweet and sour
Stuffed saddle of rabbit with carrots and artichokes
Swinton trout lasagne with basil pesto
T
Tagine of lamb wrapped in aubergine, preserved lemons and puree potato
U
V
Venison casserole
Venison en croute
Venison loin with beetroot and black pudding and juniper sauce
W X Y Z
