Here is a sample...
Algerian Boureks, Spicy minced beef wrapped in fillo pastry
Seared Pigeon breast on a bed of braised red cabbage and apple
Moules Marinières, fresh mussels with white wine and cream
Seared King Scallops with a minted cucumber salad
*****
Lamb Tagine, braised lamb and meatballs in a spicy cumin sauce
Sea Bass with slow roasted garlic and tapenade. Pepper and fennel puree
Pan fried chicken breast with tarragon in a wild mushroom sauce
Gressingham Duck breast with Autumn brambles, honey and red wine
Fish tagine, marinated fish in lemon and saffron, served in a spicy sauce
Fillet of Yorkshire beef on a potato Rosti with roasted shallots and red wine
*****
Sticky toffee pudding with Vanilla ice cream and toffee sauce
Toffee Basket with lemon sorbet and fruit with a fruit coulis
Coconut and Cardamom Crème Brûlée with lemon tuile
Dark chocolate and raspberry mousse with a Brandy snap curl
