Served with Braised Spring Onions, Carrot Puree, Isle of Wight Wild Mushrooms & Game Bird sauce The Pond Cafe By Jo Bennett ‐ Head Chef Serves 2 Ingredients 2 Whole wood pigeons 1tsp Olive oil Salt 20g IW wild mushroom For the braised spring onions 1 Bunch...
Pan Fried Duck, Parsnip & Vanilla Risotto, Roasted Figs and Pickled Blackberries This recipe is very simple if you prepare your pickled blackberries and puree in advance. To make Pickled Blackberries 8 black peppercorns 2 juniper berries 1...
How to make Brownrigg Farm Confit Duck Leg on Pumpkin Purée, Roasted Beetroot and Port Sauce. Duck Confit is one of the tastiest ways to prepare duck and actually a surprisingly easy dish to make. The secret is to cook it slowly letting the meat cook in its own...
The Most Luxurious Christmas Treat…. 6 – 8 Mince Pies 1Lr Calbourne Classic Vanilla Ice Cream Let the Ice Cream soften, then crumble in mince pies and stir. Freeze the Ice Cream in fun moulds for Xmas Shaped Desserts.