Richardson’s Smokehouse Smoked Mackerel Spring Salad with Ham Cakes and Dill Crème Fraiche

Pan-Fried John Dory with Cockles, Samphire and Cockle Velouté

Carpaccio of Suffolk Cod with Shallot, Ginger and Soy Vinaigrette

A Macaron Frenzy; Video on how to make macarons. Wasabi and White Chocolate Butter Cream & Toasted Black sesame Cream Fillings

Baked Potato and Leek Soup With Roasted Chicken Cigarillos

Cinnamon Orange Blossom Honey Buns

Wild Garlic and Goats Cheese Frittata

Woodpigeon Pastrami with Fresh Radishes and Watercress on Sour Dough Bread

Dukkah Dusted Lamb Cutlets with Quinoa and Aubergine Salad

Peanut Honeycomb Baked Mascarpone Cheesecake. Video on how to make peanut honeycomb and recipe.

Keralan Style Cod Loin En-Papillote with Crisp Citrus Keralan Slaw

Oyster Beignets With a Sorrel Velouté, the perfect canape!

How to use Agar Agar.
Chef’s tips and all you need to know about it and the differences between Agar and Gelatine.

Pistachio and Walnut Baklava with Rhubarb and Rose Delights

Hot Cross Buns, Cardamom and Golden Sultana

Venison Haunch Steak with Spelt Grain and Red Wine Sauce

Venison Casserole with Cheddar Chive Dumplings

Spiced Red Lentil Soup made with fresh home made tandoori paste

Cracked Wheat, Walnut and Pomegranate Salad

Venison Shank and Chestnut Mushroom Suet Pudding

Molasses Roasted Pineapple with Dark Brown Sugar Espuma

Chef’s tips on How To Use Gelatine!