Mussels French style, served simply in a sauce of white wine, cream, garlic and shallots. Magnifique!
Mediterranean vegetable tagine, made with a blend of 15 spices. Served with giant Moroccan cous cous.
Pork escalope infused with sage and wrapped in Parma ham then topped with Parmesan cheese. Served with fondant potato, fine beans and a Masala wine jus.
A roasted butternut squash and sage risotto, stirred through with Creme Fraiche and topped with Parmesan.
Flaky, tender baked hake served with fragrant pearl barley and edamame peas, and a lemon beurre blanc.