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saturday kitchen
St George’s mushrooms with chicken liver pâté on toasted sourdough
Spring lamb belly fritters, spinach and anchovy mayonnaise
Spiced orange cake with Christmas pudding ice cream
Spiced lamb tart with filo and yoghurt dressing
Spatchcock poussin with couscous salad
Slow-cooked lamb shoulder with boulangere potatoes
Shin of beef with ginger, carrot and cabbage
Rosemary and garlic salt baked lamb shank
Roasted spring chicken with a morel sauce and parmesan risotto
Roast monkfish with cumin and coriander spice and a baked aubergine purée
Roast guinea fowl with spring green salsa
Roast crown of wood pigeon with peas and mousseron
Rhubarb and custard tarts
Red mullet, seared cucumber, borage and beurre blanc
Rabbit and butter bean stew with courgette and sorrel
Quick sausage casserole with Savoy cabbage pesto
Proper baked beans with soda bread toast
Pollack, chorizo and chickpea stew
Posh mushrooms with garlic and parsley on toast
Pork schnitzel with fried duck egg, pickled apple and apple purée
Pork belly with lentils and black cabbage salsa
Plum fool with pink peppercorns and shortbread
Hake with button mushrooms and vinegar
Oven baked pollock with radishes, borage flowers and lardo
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