Grouse with Heather Honey Toast
Grouse Stock with Oat Groats and Bacon
Gurnard with Sweet and Sour Violet Aubergine and Celery
Cockle, Potato and Garlic Hotpot
Ham and Peas Dressed with Mayonnaise, Capers and Chives
Greengage and Almond Tart with Honey Sauce
Honeycomb Cream with Hazelnut Meringue and Raspberries
Fried John Dory with Brown Butter, Parsley and Hazelnuts
Curried Lamb and Brown Lentil Broth
Lamb Braised with Thyme and Rosemary, Served with Egg Pasta
Barbecued Somerset Salt-marsh Mutton
Lamb Shoulder Steak with Broad Beans, Shallots and Mint
Lamb with Tomatoes and Garlic, Finished with Spring Vegetables
Leg of Mutton Slow-roasted with Woody Herbs, Butter and Hay
Langoustine Tartare with Hot Olive Oil
Langoustine Soup with Lemon Grass and Coconut
Brown Lentils with Red Wine, Carrots and Thyme
Mushroom Salad with Lemon, Parsley and Prawns
Guinea Fowl Stuffed with Mushrooms, Groats and Herbs