A Renaissance Lamb dish, stuffed with dates, raisins, saffron and herbs and a sauce you may want to drink!

Blackberry Apple Pudding in a pool of heavenly scented custard sauce… an English classic with a meltingly rich texture.

Quail scented with Lavender and Rosé inspired by a visit to one of England’s great houses.

Henry VIII Chuets (Beef Mincemeat Pie) 500 years of flavor made with my favorite secret ingredient!

Blackberry Apple Avocado and Arugula with a Poppyseed dressing and a giveaway! A beautiful delicious treat during the dog days of summer

Cotswold Dumplings, crisp, Cheddar-cheesy and light as a feather with a secret ingredient!

Eton Mess is a bit of wimsy with berries and port, whipped cream and meringue pieces. It’s quick and delicious.

Deviled Chicken, Bacon & Watercress on a Savory Eclair inspired by a visit to Oxford!

English Madeira Cake from England with lemon-apricot glaze, perfect with wine or tea!

Constance Spry’s FIsh Mousse with a velvety Lemon Sauce is easy to make but looks like you spent all day!

Shrimp Louie with a brilliant homemade Mayonnaise is an elegant summer dish.

Punch Romaine, served on the Titanic. Lemon-ginger ice, meringue and sparkling Malvesia, inspired by a 1869 recipe!!

Raspberry Rose Chocolate Truffles with Raspberry Rose Champagne Cocktails…a Mother’s Day Treat!

The Benedictine Cucumber Sandwich is a Derby Classic!

Verjus, vinegar with a pedigree. It takes salad, fruit or vegetables to a new level. Simple to make, difficult to wait for!

Duck Rilletes, a wonderfully seasoned spread for bread or used as a filling for the best omelet ever!

Morels and Beef in a creamy sauce with fried morels on top and pie crust cookies underneath!

Strawberries with St Germain Creme Anglaise and Almond Tuiles inspired by Renoir!

Sherwood Forest Cocktail from Hotel Cipriani is a turn on their classic Bellini using brilliantly spiced blackberry puree with Prosecco.

Scottish Apple Mousse with Tortoiseshell Caramel and Buttered Maple Pecans

Have Absinthe Cake with Hemingway’s Absinthe- Champagne. A great combination!

Duck breast has a seductive orange madeira sauce with a hint of roses for Valentine\’s Day!