Starters Birds’ liver parfait with Ximénez jelly Impress your pals at your next dinner party with this smart recipe from Scott Paton
Baking Salcombe Gin and grapefruit drizzle cake This ruby grapefruit drizzle cake is spiked with Salcombe Gin
Mains Sea bass with porcini and onion ragu Serve beautiful wild sea bass with a delish porcini and onion ragu
