Ingredients

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  Curried baked Hake

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  Slow-cooked lamb, rosemary and roasted garlic pie

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  Plum frangipane tart

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  Sage-roasted pork sausages on mash with the ultimate onion gravy

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  Candy-Striped beetroot salad with Maple-candied pecans and goat’s cheese

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  Cook from the heart : Food for every mood and a White chocolate Pistachio cake

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  Chocolate Florentines

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  Roasted Cauliflower & Truffle soup

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  Meatballs baked in Tomato sauce on Polenta

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  Beetroot Tarte Tatin with Goat’s cheese cream

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  Granadilla (Passion fruit) curd

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  Harissa Carrot salad with Feta cheese

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  Raspberry Frangipane Tart

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  Fried Goat’s cheese & Pomegranate salad

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  Apricot & Apple Glazed Gammon

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  Starters & Canapés: Tomato Tarte Tatin with Goat’s cheese Crème.

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  Starters & Canapés: Melon & Prosciutto skewers

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  Pan-fried fish with lemon-cream sauce & capers

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  Stuffed Pork Belly roast with Apples & Sage

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  Caramelised Pork Banh Mi sandwiches

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  Slow-braised Pork Ragu with Roasted Garlic Gnocchi

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  3-meat & Ricotta Meatballs in Tomato sauce on Spaghetti

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  Home-made Ricotta cheese

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  Beef burgers with Bacon Jam & Gorgonzola

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  Baked Doughnut muffins with Blueberry Jam

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  Whole-wheat Couscous salad with haloumi & roasted sweet potato

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  Mozzarella-stuffed Burgers

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  Nectarine Frangipane Tart

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  Blueberry-Ricotta flapjacks/pancakes

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  Crispy Phyllo tartlettes with Cherry tomatoes, Mozzarella & Anchovies

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  Spaghetti with Anchovies, garlic, lemon & chilli

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  Churros with Chocolate dipping sauce

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  Caramel Pork Belly

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  Spicy Steak Tortillas with Avocado

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  Beef Shin Pie

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  Roast Tomato & Basil Soup

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  Fried Rice with Beef

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  Potato Rösti

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  Garlic mushroom linguine

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  Lamb Kofta with Herbed Tzatziki