Roasted ribeye of Hereford beef with creamed parsley. Confit garlic and shallots with a port and shallot sauce.
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Cure or confit an egg yolk for the ultimate garnish. Chewy, gooey, vivid and curvaceous. They just might steal the show.
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Slow-cooked duck leg with star anise and cinnamon, caramelised apple and long pepper sauce.
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