Eating in
All Recipes
Persimmon, kale and blue cheese
Persimmon, clementine and goat cheese salad
Madeira braised pig cheeks
Frozen black muscat grapes
Mixed spice custard
Ham + fig + herbs + mozz
Quince and blueberry tart
Brandade brunch
Raw Duck eggs
Kale, tarragon, chestnut and bread salad
Caerphilly cheese, leek and sweet potato frittata
Greengage jam Bakewell tart
Tomatoes and chervil
Pigeon with pea, mint and feta salad
Cottage cheese and Roscoffs
Yoghurt, lime and chilli steamed sea bass
Strawberry and vanilla panna cotta
Broad beans and mozzarella
Tarragon mayonnaise
Browned baby gem and Stawley
Crabs
Beetroot soup with horseradish and dill spaetzle
Blood orange, vanilla cream and chocolate soil
