Cashew, leek and artichoke galette. Vegan main course

Leaves, flowers and veg picked from our cottage garden

Strawberry plants as part of the pick and mix

Lemon scented cod cheeks, wild garlic, braised wet garlic, ginger and lemongrass scented miso broth

Cannon of lamb, turmeric spiced cauliflower, green raisins and pine nuts

Chargrilled slices of aubergine, wild rice and pink pickled onion

Spiced black beans on a blue corn tostada with an avocado salsa

Gouchjang braised beef in a dumpling pastry, deep fried and served with a chilli soy dip

A pudding of many elements possibly including limoncello curd, coconut cream, ginger nuts, cinnamon shortbread, hokey pokey, fresh fruit, brown sugar merengues, pistachio tuilles etc etc etc etc

Whole shoulder of lamb, braised with anchovy, garlic and oregano served whole

Slow braised beef brisket covered in a smoked paprika crumb and covered with bbq sauce