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February is a great month for ingredients so why not feast on:

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Starters:

Langoustine and Fennel Bisque

Roasted Parsnip Soup

Cullen Skink

Clam Chowder

Gin Cured Gravlax

Moules Normande

Moules Mariniere

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Main Courses:

Champagne Salmon

Baked Salmon Parcels

BBQ Fish Tacos

Hare Ragu with Rosemary and Red Wine

Sole Ostend

Venison Stroganoff

Roasted Guinea Fowl

Roasted Partridge with Cider,Apple and Brandy Sauce

Halibut with Brown Butter and Celeriac Puree

Halibut poached with Red Wine

Halibut with Tomatoes and Capers

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Sides/Salads:

Potato and Celeriac Rostis

Mackerel and Potato Salad with Lemon and Oil dressing

Salmon and Bacon Salad

Chorizo and Jerusalem Atrichoke Gratin

Cauliflower Cheese

Bubble and Leek cakes

Leek Gratin

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Puddings:

Rhubarb Fool

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