Pork ribs in red pepper sauce with potatoes
Ribs braised in tomato and dried-pepper sauce with golden potatoes.
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Ribs braised in tomato and dried-pepper sauce with golden potatoes.
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Pressure-cooked ribs browned with honey, soy and vinegar, alongside thyme-roasted turnips.
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Quail marinated in orange and spices with potatoes roasted in thin slices joined at the base.
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Rosemary lamb chops with mushroom and red wine sauce, served with mashed potato.
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Golden pork chops with a generous selection of vegetables simmered in cider and tomato.
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Tender beef tripe and muzzle in a red onion, apple and dried-pepper sauce.
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Chicken braised with white wine, almonds and saffron, finished with grated boiled egg.
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Tender beef strips in a mushroom, cream and Dijon mustard sauce.
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Poultry meatballs in a red onion sauce with saffron and a little brandy.
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Beef medallions on toast with seared foie gras and a reduced wine and shallot sauce.
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Poussin roasted with orange and onion, served with crisp garlic-dressed endive salad.
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Fresh sausages with smooth chestnut purée and thin oven-baked sweet potato slices.
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