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.
It’s fully my ambition to eat plenty of local game this season. Sometimes I manage it, sometimes I don’t. But then I also had a fresh batch of quince purée sitting in the fridge, so that was motivation enough.
I’m interested in dishes that actually showcase a vegetable as the hero of the dish, and compose the plate in as structured and creative way as any other meat-based dish.
In July this year, North Sea cod was added onto the list of sustainable fish that you’re encouraged to eat.