What We've Been Eating - November

A mixture of home-cooked meals in November.



Cornish mussels in a shallot, garlic and cream sauce. Served with sourdough baguette.



Roast rib of beef, slow cooked at at 50 degrees C for three hours, then seared for a crust. Perfectly juicy and rare but as tender as fillet.



Served with grilled asparagus, sauteed baby buttom mushrooms and hassleback potatoes roasted in duck fat.



Delicious rock oysters from Cornwall. Served with a tiny squeeze of lemon and Stonleigh Sauvignon Blanc from New Zealand.



Open your own, Saturdays only!



Roast monkfish tail wrapped in pancetta. Basil and lime butter; roasted vine tomatoes; parmesan chip. All doused in delicious truffle oil



This is a pheasant.



This is also a pheasant.



This is a pheasant disguised as a piglet.



Served with sauce poivre, creamed spinach with chipped parmesan, pomme puree fortified with extra butter and cream. A bottle of robust claret, naturally.



Close up of the crispy skin, dripping with pancetta oil.



Home-made bread.



With a jar of goose foie gras.



Toast points with foie gras. Life is good.




What have you been eating?