Chefs
Ross Burden
- Cider-glazed pork hocks with pease pudding
- Courgette, mint and pea pie
- Crab risotto with coconut milk and coriander
- Crab, spinach and chilli omelette
- Cuttlefish, asparagus and meatballs
- Deep-fried trout dumplings
- Devil's lobster crown
- Egg fried rice
- Egg yolk ravioli with scallops, spinach and red peppers
- Fegato alla veneziana (liver and onions)
- Fruit-filled vol-au-vents
- Gaeng som (Northern sour soup)
- Goose fat roast potatoes
- Gravad lax
- Grilled prawn and aubergine salad
- Honey, mustard and sesame-glazed sausages
- Hoppers with tropical sauce
- Kerala turbot
- Leek, crab and blue cheese tart
- Lime tart with passion fruit sauce
Displaying 21-40 of 78 recipes
