Eating in
All Recipes
Lamb and Clams
Venison faggot, red wine lentils and tarragon PSB
Market eggs, kimchi butter (and other stories)
Chicken liver and sage ragu
Gurnard peperonata stew
Roast plaice and curried clams
Pigeon with red wine-braised radicchio and grapes
Plum gin (or vodka)
Tomato, celery and Greek olive salad
Crab, courgette and white bean platter
Gooseberry and praline fool
Slow roast tomato soup with jamon
Shaved asparagus and smoked salmon platter
Eggs in Purgatory
Spinach and prosciutto gnudi
‘twixt Christmas and New Year
Cod with preserved lemon relish
Courgette, mint and ricotta open lasagne
Wild mushroom kiev and slow tomatoes
Hot pepper sauce pork with mango and papaya relish
Eel and eggs
Asparagus and sorrel puff tart
Wild garlic, tarragon, pistachio and PSB pesto pasta
