Stuffed Mussels
A cold weather treat for two, make sure you choose nice big mussels to make it worth the effort
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Culpeper House
Here Lives A Man with a Pan
Starters
Deep-fried crispy duck egg with duck confit salad
Cherries make a brilliant match to the duck confit, while the crispy eggs make it an extra special starter.
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Sole Veronique
This French classic of Sole Veronique never goes out of style! It is served with a vermouth, cream and wine sauce that includes grapes. It is simple to make but absolutely delicious!
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Salmon Tartare
Use the freshest wild or farmed salmon for this dish. Chilling it in the freezer for 20 minutes makes it easier to dice.
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Wild Mushroom Risotto Balls
Ingredients 25 g dried porcini or cep mushrooms75 g unsalted butter2 leeks, finely chopped100 g piece rindless smoked bacon, finely
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Mozzarella fritters with roast pepper sauce
There is just something about this semi- soft cheese that leaves me craving it morning, noon and night…
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Oeuf en cocotte
Oeufs cocotte is a French way of baking eggs in a water bath in the oven – you can add other ingredients as well such as ham and cheese, or lumpfish roe as here, but this is one of the easiest variations. Oeufs cocotte taste best served hot with toast or strips of bread to dip in the egg yolks.
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Tuna Carpaccio with Rocket and Parmesan
Carpaccio of Tuna with Parmesan shavings and olive oil turns tuna into something spectacular. This tuna carpaccio makes a great appetizer or light lunch.
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Dill and Pernod marinated Salmon
Light and filling it’s perfect for hot summer days paired with some fresh bread and white wine.
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