We are delighted to share this wonderful starter recipe with you by Mark Dodson. If you’re looking for something different these crispy Polenta chips are the new taste sensation.
Sea bass, Red Mullet and Mussels with Bouillabaisse Sauce By Mark Dodson
You and your guests are in for a real treat with this fragrant fish soup recipe that we are delighted to bring to you by Mark Dodson. Provence inspired it makes for a wonderful dinner party dish.
Basil and Buttermilk Pudding with Poached Figs By Mark Dodson
There’s no better way to end a Provençal meal than with this fresh and aromatic dessert and we’re delighted that Mark Dodson is sharing it with us.
Tangerine and Prosecco Sorbet
With all the sunshine lately, this gorgeous sorbet beckons. It is light, fruity and would be fabulous served between courses, sometimes called an Intermezzo to cleanse the palate, or as a refreshing dessert.
Fricassee of Mushrooms by The Milestone
For this recipe we used a mixture of oyster, button and chestnut mushrooms, slicing the larger mushrooms where needed, however as an alternative you can use wild mushrooms which will infuse this dish with strong forest flavours.