Served with roast shallots, red peppers and garlic, in a rosemary jus
Served on a walnut and apple stuffing, with calvados sauce
With a rich white wine and mushroom cream sauce
Served with plum sauce and a Pineapple ring
On a bed of scallion champ with a port and tarragon sauce or fresh garlic butter
Sprinkled with pesto crumb and surrounded with dill and fennel cream
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