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Once a while when you're trying to find a complete break they're a good idea. It is an ideal day in sunlight for escapism and serenity. The night doesn't necessarily need to be so bleak and dark.

chicken-roulade, wrapped in crust with potato purée, cranberry jus, roquette, And where will the white wine sauce go to accompany the chicken? Hmmmmmm

chicken-roulade, wrapped in crust with potato purée, cranberry jus, roquette, And where will the white wine sauce go to accompany the chicken?

Christian Ojeda's sous-vide veal breast roulade with beet green/kohlrabi puree, buckwheat/pistachio cracker, fried beet tops & whole grain mustard reduction. - Stacy Ventura

Christian Ojeda's sous-vide veal breast roulade with beet green/kohlrabi puree, buckwheat/pistachio cracker, fried beet tops & whole grain mustard reduction. Photo by Stacy Ventura

Alan Murchison uses cobnuts as a garnish in this glorious wood pigeon recipe.

Learn how to cook pigeon; from slow cooking a whole bird to pan-frying a pigeon breast, Great British Chefs covers all the need-to-knows