Rabbit & Pickled Chanterelles

Loin of rabbit with prunes wrapped in Serrano ham, ragu of rabbit  leg, rabbit kidneys, white carrot, baby carrot, carrot purée, pickled yellow chanterelles, spinach, madeira & marjoram sauce. A good way of preserving any excess wild mushrooms is to lightly pickle them, they will keep for upto six months in pickling jars in the…

Guinea fowl & carrots

Rolled supreme of Guinea fowl on a bed of spinach with purple & yellow carrots, baby carrots, braised silver skin onions, roasted ratte potatoes & Madeira sauce.