by MJF | Jul 19, 2026 | Chervil, Chives, Dill, English, Fish Main Course, Main Courses, Parsley, Salads, Spices & Herbs, Tarragon, World Cuisines
Cold Poached Salmon with Herbal Champagne Vinaigrette Poached salmon fillets prepared in a fragrant court-bouillon and coated with a fresh herbal Champagne vinaigrette featuring Dijon mustard, chives, tarragon, dill, chervil, and parsley. Cutting Board and Cooks...
by MJF | Jul 12, 2026 | Bay Leaf, English, French, Lamb Main Courses, Main Courses, Parsley, Rosemary, Spices & Herbs, World Cuisines
Chump Chop Champvallon with Rosemary and Tomatoes Lamb chump chops Champvallon with rosemary, tomatoes, onions, potatoes and stock, baked as a rustic French-style lamb and potato dish. Shallow Saute Pan, for searing lamb and starting sauce.Baking Dish 8 each Lamb...
by MJF | Jun 15, 2026 | English, Fennel Leaves, Fennel Seeds, Main Courses, Pork Main Courses, Spices & Herbs, World Cuisines
Pork Belly with Crackling, Apple Purée, Pickled Fennel & Crushed Potatoes Slow-roasted pork belly with crisp crackling, smooth apple purée, sharp pickled fennel, rustic crushed potatoes, and a light cider jus. Cutting Board and Cooks KnifeRoasting TraySaucepans,...
by MJF | Mar 20, 2026 | Borage, English, Mediterranean, Soups, Spices & Herbs, World Cuisines
Chilled Borage and Cucumber Soup A refined chilled soup combining cucumber, yoghurt, and lightly blanched borage leaves. The borage contributes a subtle cucumber-like freshness, reinforcing the primary flavour while adding gentle herbal complexity. Small Saucepan, for...
by MJF | Mar 15, 2026 | English, Game Main Courses, Juniper, Spices & Herbs, World Cuisines
Juniper Venison Stew A rich, slow-braised venison stew infused with crushed juniper berries, red wine, and root vegetables. The juniper contributes a subtle woodland aroma that enhances the natural character of the venison while balancing the depth of the braising...
