How To Cook Well With Rory O'Connell

Beetroot and raspberry salad with labnah. Grilled lightly spiced quail with pomegranate and walnut salad. Saute potatoes with rosemary and garlic. Tuscan apple cake

Celeriac fritters. Casserole roast pheasant with Indian spices and Jerusalem artichokes. Yellow rice. Sicilian casatta with pistachios, candied peel, roses and lemon.

Lentil and curly kale soup in the Italian style. Grilled duck with watercress, radicchio and orange salad. Rustic roast potatoes with balsamic butter. Coconut rice pudding with a compote of sour cherries.

Grilled scallions with mushroom, anchovy and a poached or hard boiled egg. Poached monkfish or mackerel with frothy green hollandaise sauce. Peas and new potatoes. Apricot tart with almond praline cream.

Salad of figs, goats cheese and mint. Grilled squid with cherry tomatoes and marjoram. Spaghetti with herbs. Coconut and lime cake .

Pumpkin soup with toasted pumpkin seed oil. Spiced and braised lamb. Saffron potatoes. Lime orios with yoghurt, banana and lime ice.

Roast cauliflower with red onions and cumin seed and muhammara. Grilled chicken paillard with roast grapes, almonds and rosemary. Chocolate and caramel whip langues de chat.

Salad of coolea cheese with apple syrup and roast hazelnuts. Braised beef with oysters and oyster mushrooms. Mashed potatoes and a green vegetable. Champagne rhubarb and blood orange tart.