| Starters | |
| Charcuterie | |
| 1 | Get everything out of the fridge in plenty of time to come up to room temp (20 mins-ish) |
| 2 | Spread the charcuterie around the plate and scatter with the pickles. |
| Duck, pork and pistachio terrine, pickled plum, brioche | |
| 1 | Take terrine out of the fridge in plenty of time (20 mins-ish) to come up to room temp |
| 2 | Warm brioche roll at 180 for 2-3 mins. |
| 3 | Serve with the pickled plum on the side. |
| Buffalo mozzarella, aubergine, tomato, pesto | |
| 1 | Pre heat oven to 180c, remove lid & heat the aubergine and tomato for 5-6 minutes until hot. |
| 2 | Plate up then top with torn mozzarella and drizzle with pesto. |
| Puddings | |
| Treacle tart, pouring cream | |
| 1 | Warm the tart in the oven for 4-5 mins. |
| 2 | Serve with cream on the side. Or over the top, wherever you like. |
| Chocolate and coffee marquis, chocolate sauce. | |
| 1 | Get everything out of the fridge in plenty of time to come up to room temp. (30 mins minimum) |
| 2 | Pour the sauce over the bottom of your dish (if its still quite stiff you can give it 5 sec bursts in the microwave till it loosens up) |
| 3 | Place the marquis on top. |
| If you think there is anything missing from your order, please call 07855917031 | |
