Eating in
Pigeon with red wine-braised radicchio and grapes
Mont D’Or platter
Tomato, celery and Greek olive salad
Crab, courgette and white bean platter
Slow roast tomato soup with jamon
Shaved asparagus and smoked salmon platter
Spinach and prosciutto gnudi
‘twixt Christmas and New Year
Cod with preserved lemon relish
Pork and plum meatballs plus all the cauliflower
Ribollita
Courgette, mint and ricotta open lasagne
Wild mushroom kiev and slow tomatoes
Hot pepper sauce pork with mango and papaya relish
Asparagus and sorrel puff tart
Wild garlic, tarragon, pistachio and PSB pesto pasta
Carrots with brown butter and hazelnuts
Braised lamb and flageolet beans
Paprika pork with clams
New potatoes with pickled samphire and sorrel
Time to barbecue (it’s always time to barbecue)
Judion beans with fennel and manzanilla
