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curator
Baked chocolate mousse with candied fennel
Pork tenderloin with prunes and Armagnac
Roasted lamb, pickled squash and turnips with a chilli dressing
Orange cream cups
Slow-roasted shoulder of pork with sherry-roasted parsnips, mash and gravy
White chocolate and whisky bread and butter pudding with honeycomb foam and whisky ice cream
Syrup sponge in the microwave
Hot chocolate and macadamia fondant
Stir-fried vegetables with seared tuna and a soy and sesame dressing
Lobster thermidor and Caesar salad
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