Supper Club: Recipes and notes from the underground restaurant. Kerstin Rodgers

Bean, Feta & Mint salad

       Pear, Walnut & Gorgonzola Salad

       Mâche with Egg & Dijon Mustard Dressing

       Grilled Halloumi & Roasted Pepper Salad

       Vegetarian Main Courses

       Baked Vacherin (Fondue for Cheats)

       Eggplant Parmesan (Melanzane Alla Parmigiana)

       Quenelles

       Basic Curry Spice Mix

       Chilli Sin Carne with all the Works

       Salsa Asado

       Tomatillo Salsa with Chilli En Adobe

       Guacamole

       Corn Tortillas

       Twitter Curry (From Spicy Hardeep Singh Kholi)

       Kissing Chutney

       Sikh Salad

       Coconut Dahl

       Tinda Masala

       Jewelled Basmati

       Butternut Squash & Blue Cheese Risotto

       Fresh Pasta Home-Made

       Spinach & Ricotta Cannelloni

       Il Timpano

       Really Good Mac & Cheese

       Crêpes ‘You Creep in, Get a Crêpe and Creep Out ’ Victoria Wood on a Date in a Crêperie.

       Fish Main Courses

       Gratin Dauphinoise with Smoked Salmon

       Curing your Own Salmon

       Grilled Sardines with Mint

       Salt-Baked Fish

       Marmite Cheese on Smoked Haddock

       Spaghetti Al Cartoccio

       Thai-Style Fish in Banana Leaves with Coconut Rice

       Stargazy Pie

       Meat Main Courses

       Spiced Slow-roasted Leg of Lamb with Mujadara (From The Shed)

       Mujadara

       Casa Saltshaker Locro (From Casa Saltshaker, Buenos Aires)

       Quintessential Chicken (From Ben Greeno)

       Shin of Beef Ragù (From Sheen Suppers)

       Pork Belly with Sage and Fennel Stuffing (From Plum Kitchen, New Zealand)

       Rambling Sunday Roast of Pork Belly with Black Pudding, Thyme and Honey Parsnips and Cider Gravy (From the Rambling Restaurant)

       Duck Breast with Rhubarb Compote (From Lex Eats)

       Slow-cooked Sirloin Steak with Wholegrain Nut Crust, Roasted Baby Beets and Baby Spinach Catalan, Served with Truffle Potato Purée (From The Loft)

       Desserts

       Mousse au Chocolat Orange with Cointreau and Choc-dipped Physalis

       Tarte Tatin with Crème Fraîche Ice Cream

       Crème Fraîche Ice Cream

       Bergamot Posset with Crystallised Thyme & Lavender Shortbread

       Saffron Kulfi with Almond & Cardamom Tuile Biscuits

       Giant Pavlova

       Salted Caramel

       Clafoutis

       Easy Apple Strudel

       Chav’s White Chocolate Trifle with Malibu

       Candied Oranges, Lemons & Limes

       Cheese Course

       Rye Crispbread

       Fig Compote

       Themed Menus

       Elvis Night

       Deep-fried Peanut Butter Sandwiches

       Deep-fried

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