Gigantes Plaki (Greek Baked Giant Beans in Tomato Sauce)
Greek baked giant beans in tomato and olive oil sauce
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Salade de Lentilles du Puy (French Lentil Salad with Mustard Dressing)
Warm French lentil salad with mustard dressing, shallot and parsley
Branzino al Sale (Salt-Crusted Sea Bass)
Whole sea bass baked in a salt crust with lemon
Cajun Chicken Étouffée
Cajun chicken étouffée with dark roux served over rice
Boudin Noir aux Pommes (Blood Sausage with Apples)
Pan-fried blood sausage served with buttery sautéed apples
Rice and Peas (Jamaican Coconut Rice with Kidney Beans)
Coconut rice with kidney beans, thyme and allspice
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Venison Casserole with Red Wine and Juniper
Venison casserole with red wine, juniper, carrots and mushrooms
Poulet Rôti (Garlic and Herb Roast Chicken)
Garlic and herb roast chicken with lemon and white wine juices
Bruschetta al Pomodoro Fresco (Tomato Bruschetta on Toasted Bread)
Toasted bread topped with garlic, tomatoes, basil and olive oil
Maultaschen in Broth (Swabian Stuffed Pasta)
Stuffed maultaschen simmered and served in clear beef stock
Gluten-Free Black Bean and Sweet Potato Enchiladas
Baked enchiladas with black beans, sweet potato and chipotle
Rajas con Crema y Elote (Poblano Strips with Cream and Sweetcorn)
Poblano strips warmed with sweetcorn and Mexican crema
Lamb Nihari (Slow-Cooked Shank Stew)
Slow-cooked lamb shank stew with a richly spiced gravy
Salsicce e Lenticchie (Italian Sausages with Lentils)
Italian sausages simmered with green lentils and vegetables
Gigot d’Agneau Rôti (Roast Leg of Lamb) with White Beans
Roast leg of lamb with garlic, rosemary and white beans
Kansas City Style BBQ Burnt Ends
Sticky Kansas City BBQ burnt ends made from brisket point
Schiacciata con Prosciutto e Rucola (Prosciutto and Rocket Sandwich)
Crisp schiacciata with prosciutto, rocket, olive oil and lemon
Leek and Potato Soup with Stilton Toast
Smooth leek and potato soup with Stilton toast
