RECIPES
Cavolo nero tagliarini with lemon pangrattato
Pork shoulder and nduja ragu with pappardelle
Pan fried haddock with lentils
Caramelised onion, cavolo nero and pancetta quiche
Chickpea and green bean salad with preserved lemon mayonnaise and crispy onions
Chickpea and chorizo stew with garlic yogurt
Nettle pesto beans with crème fraîche, hazelnut pangrattato and mint
Braised beef with polenta and wild garlic gremolata
Sourdough fig hot cross buns with walnut honey butter
A winter’s galette of leek, chard and gorgonzola
Pasta with taleggio, slow cooked sweet onion, walnuts and chive oil
Sliced pears with pear compote, goats curd and Biscoff hazelnut crumb
Reblochonnade with bresaola
Smoky marinated aubergine with burrata
Squash, radicchio, goats curd and candied walnuts with a pomegranate molasses dressing
