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Potato and celeriac gratin with mustard and crème fraîche
Lemony leeks and sprouts
Beetroot with green salsa
Baby turnips with honey-mustard dressing
Roasted winter vegetables
Brussels sprouts with chilli and lemon
Deep fried brie sage and nut crust with cranberry compote
Field mushrooms and cheddar on toast
Cashel blue, walnut and grape bruschetta salad
Linguine with mushrooms and truffle
Shallot tart tatin with roasted tomatoes and goat's cheese
Lentil soup, harissa croutons
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