Potato Bread
Fresh Garlic Cheese with Fennel Pear and caper salad
Quenelles of Bream with sugar cured salmon and Chervil saffron and sorrel sauce
Shoulder of young goat - slow cooked
Pomegranate and Almond pilaff
Spice lentils with porcini, chorizo and currants
Cucumber with preserved lemons and yoghurt salad
Apricot souffle with slow cooked quinces
Foraging in the garden for herbs and salad and Julie trying her hand at shaping the quenelles.
