A very fancy starter.
Not as daunting as you think.
To serve, remove the tart from the mould and serve with some whipped cream and a little rhubarb to garnish.
Pour some hot trout soup into a shot glass and put on the plate and garnish with a wedge of lemon.
To serve, sprinkle some brown sugar on the pudding and use a blowtorch to caramelise it, serve warm with some ice cream.
Place the potatoes and vegetables around the steak and drizzle everything with the red wine jus and serve immediately.
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