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Autumn Menu
Appears in
By Paul Heathcote and Matthew Fort
Published 1998
- Skate Wing with Spinach and a Tartare of Mussels and Parsley
- Braised Fillet of Turbot with Jerusalem Artichokes, Baby Leeks and Wild Mushrooms
- Cutlet of Pork with Cider Potatoes, Gàteau of Black Pudding, Onions and Cabbage, and Juices Scented with Sage
- Braised Haunch of Venison with Celeriac Purèe, Roast Root Vegetables and Kùmmel Cream
- Roasted Partridge with Walnut Mashed Potatoes, Chicory, Candied Onions and Its Own Juices