Related Products

Starter: Sweet cured and confit shredded duck leg served with sourdough crackers and gooseberry chutney

Time: 2 minutes Equipment: small mixing bowl Allergens: Gluten (GF version available on request), Sulphur dioxide
Domini -
Read More

Main Couse: Malt Braised Pig Cheeks, Grilled Courgette, Bacon Crumb, Broad Bean Puree, Treacle yoghurt

Pork cheeks slow cooked in a malt braising liquor and then glazed. Grilled courgettes, broad bean puree, bacon crumb and a black treacle yoghurt. A hearty summer main course. Time: 10 minutes Equipment: 2 saucepans, 1 frying pan/griddle pan Allergens: Gluten, Celery, Milk
Domini -
Read More

Main Course: Harissa Marinated Aubergine, Sunflower seed butter, Salsa Verde, Hazelnut Dukkah

Aubergine marinated for 12 hours in Harissa and then grilled. Sunflower seed "butter", salsa verde and hazelnut dukkah. This is one of my signature dishes and is vegan. An absolute delight to eat. Time: 10 minutes Equipment: Oven, roasting tray Allergens: Sesame, Sulphur dioxide, Hazelnuts
Domini -
Read More

Dessert: Elderflower and gooseberry fool, Oat crumble

An elderflower cream swirled through a semi set gooseberry jelly topped with a vanilla oat crumble Time: 2 minutes Equipment: n/a Allergens: Milk
Domini -
Read More

Starter: Grilled English asparagus spears with a slow cooked soft egg, truffle mayonnaise and toasted seeds.

Grilled English Asparagus with a truffle mayonnaise and slow cooked egg yolk Time: 6 minutes Equipment: Kettle, small bowl/saucepan, frying pan Allergens: Sesame, sulphur dioxide, eggs
Domini -
Read More