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