The panna cotta has become one of the staple desserts over recent years. It’s a vanilla-infused cream that has been set with gelatine.
Although there are lots of wild mushrooms that will look fancy, quite a few of them can’t really match the flavour of some nice chestnut mushrooms that you’ll find at most supermarkets.
This dish is my ultimate celebration of duck. The star on the plate is the duck leg confit, which is the best tasting duck you will get.
One of my go-to homemade soups - through the year to be honest but especially now - is butternut squash soup. And it's as simple as anything.
Venison has grown in popularity in recent years. It’s gamey flavour has grown on people and it’s slowly losing its image as being ‘posh food’.
I keep coming back to the same challenge - getting basic potato gnocchi, mildly scented with nutmeg, to the lightest most melting texture imaginable.