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sped98: Whitehaven crab salad with cucumber jelly.
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sped98: Valentine dessert for the Cumbria guide , Chocolate cream with Cumbrian snow
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sped98: Salmon in liquorice gel , vanilla mayonnaise and grapefruit cells.
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sped98: Poached pear, caramelised clementine , rosehips and pine pannacotta
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sped98: Cod , parsley foam , champagne grape gel.
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sped98: Gingerbread and white chocolate
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sped98: Cauliflower Risotto, carpaccio of cauliflower and Chocolate jelly
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sped98: Apricots roasted with honey, mint and apricot cream
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sped98: My version of a Salad nicoise
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sped98: 43 degree salmon
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sped98: My healthy summer salmon salad
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sped98: Tarte au cassis
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sped98: Cumbrian crab with mustard wild wood sorrel and apple
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sped98: Atlantic cod
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sped98: Cumbrian duck breast with foraged autumn berries
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sped98: Making something simple look appetising
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sped98: Cumbrian sticky gingerbread, White chocolate , Sea buckthorn jellies and Jeffersons Rum gel.
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sped98: Pomelo salad
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sped98: Egg drops , asparagus ( Alinea style)
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sped98: Cumbrian codfish with seakale and mussels
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sped98: Valentine dessert for The Cumbria guide - Chocolate cream with Cumbrian snow
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sped98: 43 degree salmon
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sped98: Poached champagne peach with summerfruit cream.
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sped98: Aromatic seafish
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sped98: Ham hock terrine, picalilli
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sped98: My version of English cream tea
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sped98: Tasty quick suppers , Rainbow trout with new potatoes and balsamic caramelised onions, lemon thyme
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sped98: Thai Spicy chicken salad
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sped98: Sugar pea salad thai style
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sped98: Poached pear, caramelised clementine , rosehips and pine pannacotta