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Professional Chef Recipes
 Asparagus & Quick Hollandaise |  Slow Cooked Rabbit with Prunes and Beer |  Pancake Stack with Berries & Hot Chocolate |
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 Pheasant au vin |  Lime & Ginger Pudding |  Baked Egg Custard and Lemon Tart with Roasted Rhubarb |
 Marinated Spatchcock Chicken with Mustard Sauce |  Thai Prawn Cocktail |  Pan Fried Venison, Juniper Rub, Port Wine Sauce & Thyme Rosti |
 Black and Red Stew with Avocado & Sour Cream |  Brioche Loaf with Goats Cheese, Dorset Honey and Cinnamon |  Jubilee Tart |
 Mussels with Sherry |  Beetroot Hash |  Dorset Spotty Dicks |
 Rustic Summer Shortcake Tart |  Garlic Mustard Splats |  Vanilla Creams with Rhubarb & Raspberry Dressing |
 Duck with Warm Pomegranate, Puy Lentil & Orange Salad |  Caramelised Poached Pears with Stilton & Candied Walnuts |  Beef Stroganoff on a Croute with Beer & Country Mushrooms, topped with Dorset Blue Soured Cream |
 Circulon Challenge 2020 |  Pineapple & Smoked Chicken Sambal | Coconut & Cardamom Quenelles Served with Exotic Salad & Lime Posset |
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