A fast take on a traditional Christmas or Thanksgiving meal
Crispy skinned roast chicken with a sweet and sour aubergine and olive oil ragu.
Chicken breast coated with dried red chillis and served with a crunchy avocado coleslaw.
Confit duck leg cooked with shallots, cocoa powder and white wine served with layers of sweet potato and a crisp breadcrumb topping.
Pheasant breast cooked with bacon, baby onions and mushrooms served with sauteed salsify.
Chicken breast stuffed with chorizo served with a red pepper and tomato caponata.
Chicken breast marinated in soy sauce, mirin and sesame oil cooked on the griddle.
Roasted pheasant breast wrapped in smokey pancetta served with crispy kale and a velvety parsnip puree.
Roasted corn fed chicken breast stuffed with blue cheese, walnuts and wrapped in parma ham.
A light starter of perfectly cooked green beans dressed in a classic French vinaigrette served with smoked duck and toasted hazelnuts.