Oven roasted squab pigeon with braised crispy leg and foie gras hollandaise - This Robert Thompson squab pigeon recipe uses the breasts and legs of this moist and tasty bird. Prepare the legs earlier in the day and then fry just before serving.
Pan-roasted breast of mallard with a samosa of braised leg, salt-baked swede, parsnip purée
Robert Thompson's roast duck recipe brings out a plethora of rich, meaty flavours. Top Tip: Mirepoix is a mix of chopped onion, celery and carrot. You can make the parsnip crisps yourself by very finely slicing the parsnip and deep frying in hot oil until
Chocolate and chilli tart with crème fraîche and lime
This chocolate tart recipe brings in the fresh flavour of lime with the spicy kick of chilli for a fantastic finish to any meal. This dessert tart from Robert Thompson is a wonderful rich treat that is surprisingly simple to put together.
Roasted sirloin of beef with a bone marrow sauce, salsify, mushrooms and red wine shallots