Finishing Touches

Use fruit and vegetables to complement the rich flavours of poultry and game dishes, as well as adding visual appeal to the presentation. Saucy dishes, such as casseroles and stews, are best served with croûtes, which will absorb the flavourful juices.

Turned mushrooms Trim stalk. Cut channels from centre of cap to edge. Use the knife tip to shape the top into a star.

Pepper twists Make two parallel cuts in a square of pepper, leaving opposite ends of the two cuts intact. Lift cut ends and twist.

Herby hearts Brush corners of heart-shaped croûtes with water and press very finely chopped parsley on to them.