Spiced Rice with Cauliflower, Coconut, Cloves and Ginger
Brökens Pudding with Caramelised Pineapple
Sweet Potato Stew with Crab, Coriander, Lime and Butter
Blancmange with Crystallised Rose Petals
Runner Beans with Shallot, Mustard, Oil and Vinegar
Grilled Sardines with Bread, Walnut and Chilli Sauce
Canned Pilchards with New Potatoes
Sausage Meatballs and Farro Broth with Mustard
Wurst with Butterbeans, Tarragon, Leeks and Cream
Scallops Baked in Their Shells with Mace
Lamb Sweetbreads Wrapped in Ham with Peas and Lovage
Chilled Tomato, Lime, Basil and Lemon Grass Soup
Skinned Tomato and Dandelion Salad
Spelt Groats, Knuckle of Pork and Herbs
Pig’s Trotter, Woodpigeon and Wheat Soup with Cobnut and Watercress Sauce
Rhythms of Dinner and a Time to Eat Soup
Roast Turkey with Dried Cherry, Apple and Cornbread Stuffing and Duck and Chestnut Forcemeat
Turkey Legs Stuffed with Nettles and Garlic
Baked Short Pasta with Veal Meatballs and Green Ricotta
Watercress and Radish Sauce for Pasta
Farro with Potatoes and Basil Oil