Main Courses

With a lot of the main course recipes I’m keeping with the British Classics but giving all a slightly new twist. For example, the roast beef has been rolled in milled black pepper. It’s roasted in the normal fashion but once cooked, rested, carved and tasted, you’ll find the fiery bite of cooked pepper works so well with the sweet, succulent meat. There’s also Roast Cod with Horseradish Yorkshire Pudding, Confit of Pork Belly with Rich Sherry Lentils, Roast Chicken with Crispy Pancetta and Lemon and Thyme Dumplings and more.