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Marsala Chicken Livers with Watercress Risotto
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Marcus’ Sichuan Ox-Heart Skewers
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Beef-tongue tostadas
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GREEN HERB & COCKLE PASTA
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RASPBERRY BAKED ALASKA SLICE WITH BURNT BUTTER SPONGE
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OVEN-BAKED SCHNITZEL WITH CAULIFLOWER CHEESE MASH & SAUERKRAUT
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LENTIL & PORCINI RAGU
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APPLE & TURMERIC CRUMBLE
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VIETNAMESE LEMONGRASS & CHICKEN SAUSAGE CURRY
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SLOW-COOKED SHEPHERD’S PIE WITH MISO MASH
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