- Dill
- 8 ounces of radish
- 1/2 onion
- 1/2 cup white vinegar,
- 1/2 cup sugar, and
- 1-1/2 teaspoons salt until sugar is dissolved.
Pour vinegar mixture over radishes and onions. If desired, add 6 heads fresh dill weed and/or 1 tablespoon whole pink or black peppercorns.
- tomatoes
- coriander
- goats cheese
- Crostini (Baguette)
- olive oil
- balsamic vinegar
- dijon mustard
- garlic
- Shallots
- spring onion
- Venison
- Celeriac
- Salt
- asparagus
- Irish peas
- Red wine (Dry 14%+)
- Beef stock
- chicken stock
- butter
- rosemary
- bay leaves
- cream
- lemon
- Bag of ice
- thyme
- red wine vinegar
- garlic
- pancetta
- olive oil
- walnut oil
- 1/2 pear
- 2 Williams pears, peeled, cores removed
- 200ml cream
- 1/2 vanilla bean
- 100g (approx. 5) egg yolks
- 100g caster sugar
- 60g corn flour
- 70g butter
- 200g flour
- 60g pure icing sugar
- Pinch of salt
- 120g cold butter
- 30ml cold water
- 1 cup sugar
- streaky bacon
- Light chocolate
- dark chocolate
- Unsalted butter
- Baking Tray
- Wax paper
- Container for the pickled radish
- Torch
- Dishwashing liquid