10Dec
With golden tofu, fresh mint, spring onion & Karen Dudley’s Walnut Chilli Crisp Relish (Serves 3-4) Charred aubergine steaks served with golden tofu topped with...
10Dec
with Aioli’s fresh Mint Chimichurri (Serves 3-4) A slow roasted leg of lamb – a little bit more time required but well worth it. Paired...
10Dec
with charred spring onion & Karen Dudley’s Walnut Chili Crisp Relish (Serves 3-4) This succulent cut of beef fillet is cooked to perfection and served...
10Dec
with Pesto Princess Harissa (Serves 3-4) This perfectly roasted chicken is smothered in a harissa butter, and stuffed with lemon, garlic and rosemary. Simple and...
10Dec
with Leo’s Little Jars’ Blueberry & Thyme Chutney (Serves 3-4) High in flavour and deliciousness, this duck confit is roasted until golden. Served alongside some...
10Dec
with fresh coriander, spring onion & Karen Dudley’s Teriyaki Fig Dressing (Serves 3-4) Yellowtail has never been quicker to make, easier to achieve, or more...
10Dec
with Leo’s Little Jars’ Tomato Chili Chutney (Serves 3-4) These flakey golden pockets of spinach and feta are utterly scrumptious. Topped with a spoon of...
10Dec
with Aioli’s Sweet Mustard Sauce (Serves 3-4) The flavour-packed mustard sauce from Aioli is utterly dreamy and complements the sweet and salty (and oh-so-juicy) gammon...