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Karen Martini

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    • Beer-poached blue-eye cod with pancetta & cabbage
    • Chocolate roulade with marmalade ice-cream
    • Crostini with chicken liver & cannellini bean pate
    • Duck, mandarin & chestnut ragu
    • Egyptian roasted Brussels sprouts with honey & dukka
    • Fennel & orange salad with currants & fetta
    • Mussels fried with tomato, black pepper & fennel seeds
    • Pan-roasted chicken legs with parsnip skordalia
    • Prune, chocolate & quince puff pastry tart
    • Roman pork sausage ragu
    • Seared rump steak with anchovy mayonnaise & green olive salad
    • Spiced pears poached with blackberries & red wine
    • Spinach, fetta & ricotta pie
    • Spiral broccoli with brown butter, anchovies & pine nuts
    • Syrian chicken with ginger, lemon & saffron
    • Truffled mozzarella arancini
    • Winter salad of calamari, jamon & curly endive
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