
Peas with Pancetta, Garlic and Parsley
Fresh peas braised with finely chopped pancetta, garlic and parsley, with an optional way to use tender pea pods.
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Fresh peas braised with finely chopped pancetta, garlic and parsley, with an optional way to use tender pea pods.

Fresh peas gently braised with diced smoked cured ham and a little butter, with young onion removed before serving.

A dense oat dessert with pecans, banana and fresh edible rose petals. Most of the banana is mashed into the batter; six thin slices are reserved for the top and baked with the mixture.

Pepper, artichoke hearts and courgette are arranged with radish and parsley. Mint and black olives are added during assembly, with olive oil finishing the dressed salad.

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Clear slow-simmered beef and vegetable broth poured over diced meat, vegetables and toast.

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Almond-egg-white half-moon biscuits with halved pistachios.

Jointed pigeons braised with prosciutto and a herb bundle, then finished with their giblets, sweetbreads, mushrooms, reduced white wine and lemon.

Delicate egg pasta filled with finely chopped pigeon, prosciutto and Parmesan, served in the bird’s clear broth.

A drum-shaped pie with a lightly sweet shortcrust shell enclosing macaroni, boned braised pigeon, giblets, prosciutto, truffle and balsamella.

A pastry-topped dish of jointed pigeon, thin veal, prosciutto, cooked tongue and hard-boiled egg, baked with broth.

Snapper is cooked with pimento peppers, black-eyed peas and ginger, then gently folded with beaten egg until set. Spoon onto baguette toasts spread with yogurt and finish with cilantro.

A sweet shortcrust tart filled with firm milk semolina and finely chopped pine nuts, covered with a diamond pastry lattice.

Fresh grated coconut, pineapple dice and pistachios fill a low cake. The coconut is fresh flesh rather than dried flakes, and the fruit-heavy batter is rested in its tin before serving.

Pineapple, passion-fruit pulp and pistachios form a very moist vanilla cake. The pulp includes its edible seeds; bake in a shallow tin and serve warm once the centre has set.

A softly frozen pineapple cream with crushed almond macaroons and a modest measure of brandy, served in small glasses.

Small glass eels stewed with whole garlic and sage, then bound with egg, Parmesan, breadcrumbs and lemon.

Green pistachio custard ice cream with two liqueurs.

Milk-and-yolk gelato with finely ground unroasted pistachios.

A softly coffee-flavoured butter cake with fresh figs and chopped pistachios, baked in a round skillet. Makes eight slices.