A prawn curry from the Kerala region made with a blend of fenugreek, black mustard and fennel seeds, coconut milk and green chillies.
A delicious starter or snack: crunchy chicken and peanut cakes made with lime zest, garlic, ginger and red chilli and served with a homemade sweet chilli sauce.
Deep fried goujons of sustainable pollack served with a zesty Greek yogurt and parsley dip.
Mixed spice and stem ginger biscuits dipped in dark chocolate.
A great Summer garden party salad - serve with plenty of crusty bread to mop up the dressing.
Pan-fried scallops served with a creamy cauliflower purée, crisp pancetta slices and a dash of truffle oil.
A cream of celeriac soup served with a crispy sage leaf beurre noisette garnish.
A tasty, seasonal dish of perfectly cooked asparagus served with a homemade hollandaise sauce and slices of crisp pancetta.
A buttery vanilla scented shortbread, perfect for after dinner coffees or to add a crunch to a creamy dessert.
A fresh and zesty set cream dessert served with candied lemon and a fresh strawberry cream.