Professional Chef Recipes
 Giant Cous Cous & Almond Pesto Salad |  Circulon Challenge 2020 |  Dorset Betty With Apple Syllabub |
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 Eggs Florentine |  Pan Fried Mackerel with Beetroot Relish & Horseradish Crème Fraiche |  Pineapple & Smoked Chicken Sambal |
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 Duck with Warm Pomegranate, Puy Lentil & Orange Salad |  Beef Stroganoff on a Croute with Beer & Country Mushrooms, topped with Dorset Blue Soured Cream |  Seared Steamed Fillet Steak |
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Coconut & Cardamom Quenelles Served with Exotic Salad & Lime Posset |  Caramelised Poached Pears with Stilton & Candied Walnuts |  Thai Prawn Cocktail |
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 Dorset Spotty Dicks |  Pheasant au vin |  Mussels with Sherry |
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 Jubilee Tart |  Beetroot Hash |  Garlic Mustard Splats |
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 Rustic Summer Shortcake Tart |  Lime & Ginger Pudding |  Brioche Loaf with Goats Cheese, Dorset Honey and Cinnamon |
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 Black and Red Stew with Avocado & Sour Cream |  Black Pudding Crusted Pheasant with Apple & Sage Cassoulet |  Marinated Spatchcock Chicken with Mustard Sauce |
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 Pan Fried Venison, Juniper Rub, Port Wine Sauce & Thyme Rosti |  Vanilla Creams with Rhubarb & Raspberry Dressing |  Baked Egg Custard and Lemon Tart with Roasted Rhubarb |
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 Pancake Stack with Berries & Hot Chocolate |  Slow Cooked Rabbit with Prunes and Beer |  Asparagus &
Quick Hollandaise |
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