Cauliflower soup with Blue Crozier Cheese

From: Heat

Margaret Campbell serves up cauliflower soup with brown scones.

Grilled Loin of Milk Fed Veal

From: Heat

The veal is marinated in rosemary, thyme, bay leaf and garlic for great flavours.

Panna Cotta with Roasted Rhubarb and a Shortcake Biscuit

From: Heat

Worth that extra bit of effort!

Coddle Soup with Home Made Soda Bread

From: Heat

Try this heart-warming traditional meal...

Fillet of Wild Sea Bass Tempura with Roasted Butternut Squash and Pancetta Purée

From: Heat

Try Dermot McDonnell's great main course recipe.

Parmesan Chicken with Tomato sauce and Rustic Potatoes, Green Salad Leaves with Walnut dressing

From: Heat

Margaret Campbell serves parmesan chicken with rustic potatoes.

Roast Rib of Beef

From: Heat

Served on a bed of Creamed White Beans and Leeks, topped with Crispy Onion Strings, served with Roasted Garlic Mashed Potato

Confit of Duck with Layers of Potato, White Bean and Chorizo

From: Heat

A great main course for a dinner party.

Grilled Chilli Salad and Buffalo Mozzarella

From: Heat

A salad with a kick.




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