Autumn salad of organic leaves with pomegranate and walnuts
Baked brill with Bretonne sauce
Baked plaice with broad beans and their leaves
Baked turbot with shrimps and wild garlic leaves
Beetroot, red onion, orange and mint compote
Black-eye beans with oyster mushrooms and caramelised onions
Broth with spinach or chard leaves and herbs
Brussels sprouts with brown butter and almonds
Buttermilk and lemon puddings with caramel and pineapple
Carrot, coconut and lemongrass soup
Carrots with cream and tarragon
Casserole-roast chicken with French tarragon
Casserole-roast chicken with Indian spices
Casserole-roast chicken with shallots, garlic and marjoram
Casserole-roast chicken with watercress
Casserole-roast guinea fowl with marjoram
Casserole-roast pheasant with red wine and bacon
Checking if the bird is cooked
Chicken stock and roast chicken stock
Chickpea and coriander purée to serve with roast lamb
Chickpea and coriander purée with mint and marjoram
Chickpeas with spinach, red onion, roast cumin, tomatoes and lemon
Chocolate and cherry bread and butter pudding
Chocolate, prune and Armagnac puddings with chocolate sauce
Compote of plums with red wine and star anise
Compote of raspberries with sweet geranium
Compote of rhubarb with clementine juice and vanilla
Cooking broad beans to serve ‘plain’
Cooking French, flat or runner beans to serve ‘plain’
Crème anglaise or light vanilla custard
Curly kale with anchovy and marjoram
Currant and candied fruit biscuits
Duck, lentil and vegetable broth
Exotic fruit salad in lime syrup
Fish baked in foil parcels or ‘en papillote’
Fish fillets baked ‘au gratin’
Fish fillets baked on baking parchment
Gratin of hake with tomatoes, basil, olives and Parmesan
Gratin of lentils with crumb and herb crust
Gratin of potatoes, Coolea cheese and wild garlic
Gratin of swede and potatoes with thyme leaves, smoked bacon and Parmesan
Green, white and purple sprouting broccoli with lemon and Parmesan
Grilled beef with green mustard, shallot and tarragon butter
Grilled chicken with summer marjoram and lemon, and roasted almond sauce
Grilled cod with roast cumin and tomato and coriander simple butter sauce
Grilled mackerel with beetroot and vino cotto, horseradish cream and rocket leaves
Grilled pork burger with fennel and pistachios
Grilled sea bass with nam jim, tomato mayonnaise and rocket
Jerusalem artichoke and ewe’s milk cheese tart with roast pepper and olive salsa
Jerusalem artichoke soup with avocado and roast hazelnut salsa
Kale broth with lemon zest and Parmesan
Kiwi fruit granita with passion fruit and orange sauce
Leeks with olive oil, Parmesan, toasted pine nuts and pangrattata
Lentils with mustard, cream and tarragon
Mackerel baked with courgettes and harissa
Meringue Christmas tree with white chocolate, pomegranate and rosewater
Pilaf rice with chanterelle mushrooms and tarragon
Potato and rosemary ‘focaccia’
Potato soup with parsley pesto and black pudding
Pumpkin, leek, tomato and fennel broth with parsley pesto
Raspberry Alaska with sparkling sauce
Raspberry fool with vanilla shortbreads
Raspberry jelly with lemon and mint cream
Red onion, roast pepper, rosemary and anchovy pissaladière
Rhubarb trifle with almonds and pistachios
Risotto of cavolo nero or curly kale
Roast chicken with bread and thyme leaf sauce and redcurrant sauce
Roast duck with spiced and pickled peaches
Roast fillet of beef with roast peanuts, Asian dressing, mint and coriander salad
Roast hazelnut and chocolate cake
Roast Jerusalem artichokes with roast hazelnuts and rocket leaves
Roast leg of spring lamb with salt and pepper and mint relish
Roast loin of pork with fennel seeds, chilli and garlic, Bramley apple and plum sauce
Roast peaches or nectarines with almond praline cream
Roast sirloin of beef with red wine, tomato and gherkin
Rosemarie’s gratin of potatoes and Gruyère
Rosemary and thyme herbed scones
Rustic oven roast potato chips
Sacristains: almond and sugar pastry twists
Salad of oranges, dates and mint
Salmon in a foil bag with lemon, chilli and mint
Slow roast shoulder of lamb with aioli and salsa verde
Smoked mackerel and tomato tart
Soft goat’s cheese and thyme leaf tart with tomato oil
Soft vanilla meringues with strawberries, honey, lemon and mint
Spiced parsnip and coriander leaf purée
Strawberries with honey, lemon and mint
Sugared peaches with blueberries
Summer courgette, potato, olive oil and sweet marjoram mash
Summer spinach with garlic, chilli and lemon
Swede purée with olive oil and Parmesan
Warm salad of grilled beef with beetroot, grilled spring onions and aioli
Warm salad of quail with grapes, honey and bacon
White soda bread with Indian spices
Whole flat fish baked on the bone
Wild garlic leaf and flower broth
Wild garlic, chive or spring onion hamburger
Wild mushroom and tarragon tart
Winter cavolo nero and Parmesan mash
Winter salad of organic greens
Year-round green vegetable soup