Chefs
Ross Burden
- Navarra-style rabbit with almonds
- Olive oil cake
- Oysters with carrageen moss, sherry vinegar and salmon roe
- Penang curry
- Poached pears in vanilla and Irish whiskey
- Quail and shiitake mussaman curry
- Queen of puddings with roasted rhubarb
- Rabbit on watercress with a port sauce
- Red cabbage
- Ricotta, pistachio and pine nut cake
- Roast duck with fresh porcini mushrooms and a root vegetable gratin
- Roast mallard cooked two ways
- Roast saddle of rabbit with vanilla foam polenta
- Rolled leg of lamb
- Salt cod croquettes
- Sautée of langoustines and spring vegetables in champagne served with aioli
- Schiacciata con uve
- Scrambled egg and smoked salmon vol-au-vents
- Sephardi aubergine pies
- Socca
Displaying 41-60 of 78 recipes
