Classic recipes

• Seafood Tempura With Pickled Cucumber
• Monkfish with Ink Fettuccine and a Caper and Rosemary Sauce
• Chicken and Potato Pie
• Sole Amhuinnsuidhe
• Poached breast of duck with baby artichokes and vegetable fricassee
• Confit of Salmon with Courgette Spaghetti
• Medallions of Pork with Slow-roast Belly of Pork with Confit of White Cabbage, Spring Greens and a Mustard Sauce
• Steak and Kidney Puddings with a Root Vegetable Puree and Lemon Almond Butter Dressed with Purple Sprouting Broccoli
• Chicken a la Grecque with Asparagus, Served with Saffron Lemon Jelly and Wild Rocket