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curator
Roast chicken with tapenade
Lentil and cumin soup with pesto
Roasted partridge with fondant potatoes, blackberry sauce, wilted kale and red-cabbage purée
Artichoke salad with beef carpaccio
Hazelnut and chocolate gâteau
Herb-stuffed rainbow trout with beurre noisette and almonds
Instant banana ice cream
Beef and mustard pie
Lobster salad with Thai crab and lobster cakes and sweet chilli sauce
Turkey saltimbocca with mushrooms and butternut squash
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