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Pea, asparagus, pancetta and goat’s cheese frittata
Recipe by Gordon Ramsay from The F Word
Sautéed chicken breast with ratatouille couscous and apple and lemon olive oil
Roast skate with beetroot and parmesan, grilled baby gem and minted Jersey Royals
Crab and ginger tortellini with tomato and basil vinaigrette
Seared tuna nicoise salad with soft-boiled hen’s eggs
Posh fish pie
Chicken and mixed vegetable stir-fry with noodles
Malaysian chicken curry
Linguine puttanesca
Pan-roasted fillet of cod with chorizo
Tandoori spiced halibut fillets with cucumber
Gordons veggie korma
Veal escalope with caponata and parsley & lemon linguine
Roast Chicken with a morel sauce, grilled asparagus and charlotte potatoes with pancetta, garlic and thyme
Saddle of lamb stuffed with spinach
Poached duck egg with anchovy fingers on a spring pea, pancetta and marjoram salad
Sautéed black pudding with sage and onion rosti, rocket and mustard dressing, and pan-fried hen eggs
Spice-roasted apples and pears with Madeleines and vanilla ice cream
Salad of rook with vinaigrette
Pan fried salmon pea and mint puree and crème fraiche
Summer berry & champagne soup with floating island and caramel sauce
King crab with a tarragon and lime dressing
Roast Chicken
Recipe by Paul Merrett from Ever Wondered About Food
Chicken Tikka Masala At Home
Mushroom Risotto
Fish cakes with parsley sauce
Lemon meringue pudding
Paul’s warm chorizo salad
Cassoulet
Summer pudding with berry sauce
Tanami Fire Grilled Chicken Breast
Recipe by Mark Olive from The Outback Café
Mushroom Bhaji
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