How To Cook Well With Rory O'Connell

A salad of hard boiled eggs with mayonnaise, harissa and chorizo. Grilled pork chops and pork burgers with fennel and pistachio. plum and apple sauce. Swede turnip puree withparmesan and olive oil. Raspberry fool and vanilla biscuits.

Beetroot salad with St. Tola hoats' cheese, honey and pomegranate. Grilled t-bone steak with horseradish cream and salsa verde. Oven roasted chips. Salad of organic greens. Almond and cinnamon thins with pears.

Green vegetable soup. Roast leg of lamb and mint relish. Chickpea and coriander puree. Carrots with lemon. A 'plain cake' served with strawberries, crème anglaise and cream.

Pumpkin broth with parsley pesto. Boiled oyster of bacon, roast tomato oil. Parsley, mustard and cheddar cheese sauce. Mustard and scallion champ. Green cabbage puree. Yogurt and star anise cream with compote of plums with red wine and star anise.

Scrambled eggs with smoked salmon or wild mushrooms on grilled sourdough bread. Lamb koftas and rocket salad with buttermilk dressing, roast hazelnuts and cumin and chilli oil. Chocolate and caramel mouse with caramel sauce and raspberries.

Pan-fried hake with herb relish. Casserole of roast chicken with Indian spices. Pilaff rice with parsley. Curly kale. Kiwi fruit granita with passion fruit and orange sauce. Lacy nut biscuits.