Fish recipes

Angelfish carpaccio with Asian blueberry dressing

5 minutes

Burst blueberry compote and soft cheese

15 – 20 minutes

Slow-roasted leg of lamb in a nest of rosemary

2 to 3 hours, plus 30 minutes resting time

Beetroot and strawberry cake

20 minutes

Cooking with

Cumberland sauce

5 minutes

Caramelised sherry-and-mustard onion on farmhouse loaf

40 minutes

Sherry vinegar and walnut oil dressed gammon salad

5 minutes

Apple recipes

Maple syrup apples and potato blinis

40 minutes

Orange marmalade and candied ginger glazed ham

30 minutes

Cooking with

Chicken liver mousse with muscadel wine jelly

5 to 10 minutes

Tomato carpaccio with basil pesto and a star-anise sorbet

10 minutes

Smoked salmon, mint and strawberry

Smoked salmon, mint and strawberry

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Ingredients

8 ribbons of smoked salmon
Fresh strawberries
Fresh mint leaves
Lime or lemon juice, to taste
Avocado oil
Black pepper

Method

Arrange 8 ribbons of smoked salmon on individual plates or a large platter. Slice fresh strawberries in half and scatter over the salmon, along with fresh mint leaves.

Squeeze over lime or lemon juice, to taste. Drizzle with a little avocado oil and finish with a good crack of black pepper.

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Wagyu fat flambadou venison

Angelfish carpaccio with Asian blueberry dressing

Burst blueberry compote and soft cheese

Slow-roasted leg of lamb in a nest of rosemary

Beetroot and strawberry cake

Cumberland sauce

Caramelised sherry-and-mustard onion on farmhouse loaf

Sherry vinegar and walnut oil dressed gammon salad

Maple syrup apples and potato blinis

Orange marmalade and candied ginger glazed ham

Chicken liver mousse with muscadel wine jelly

Tomato carpaccio with basil pesto and a star-anise sorbet

Smoked salmon, mint and strawberry

Smoked salmon, mint and strawberry

Ingredients

Method