wheat pilaf
Pot-roast pheasant with bacon and brandy
Roast pork belly with a fennel and garlic rub
Roast loin of lamb with a spicy rub
Creamy potato and Gruyère gratin
Ribboned carrots with honey and parsley
Butternut squash and chickpeas with cumin and coriander
French beans with lemon and pine nuts
LARGER GATHERINGS (8–12 PEOPLE)
Chilled avocado soup with red and yellow pepper and coriander salsa
Roast wedges of butternut squash with goat’s cheese and spinach pesto
Lamb cutlets with spinach pesto
Winter leaf salad with pomegranate, apple and walnuts
Smoked fish platter with Ballymaloe cucumber relish
Baked beetroot risotto with Parmesan crisps
Zesty pine nut-crusted fish with salsa verde
Soy-poached fish with avocado salsa
Spiced chicken with red pepper and almonds
Conchiglie pasta with chicken livers, bacon and port
Beef and wild mushroom lasagne
Wilted greens with garlic and anchovy breadcrumbs
