Main course recipes

Wild Duck Braised with Mushrooms and Claret

Jointed wild ducks browned with onion, garlic and herbs, then gently braised with mushrooms and red wine in their cooking juices.

• 160 min

Wild Duck Braised with Orange

Wild duck browned in butter and braised with a browned flour sauce, orange peel, celery and carrot, then jointed and finished with orange juice.

• 165 min

Williams Scrambled Eggs on Bacon Toasts

Coconut-flecked scrambled eggs served on anchovy-spread toasts with broiled bacon.

Wilson Fried Scallops

Lemon-marinated scallops fried in a coating of cooked ham, Parmesan, chives and fresh breadcrumbs.

Wine-Marinated Salt Cod Fritters

Poached salt cod steeped in red wine, dipped in a simple flour-water batter and fried, with a light dusting of sugar.

• 270 min

Yarmouth Bloaters

Six split and broiled Yarmouth bloaters with melted butter, parsley and lemon.

Yuca and Black-Eyed Pea Pasta with Avocado

Yuca is boiled separately until tender before joining black-eyed peas, pasta, onion, ginger and cinnamon. Avocado is folded in at the end.

• 60 min

Zampa Burrata

Tender pieces of boiled calf foot warmed in butter and a little meat jus, with Parmesan stirred in at the end.

• 285 min