Second courses

CHEF’S

RECIPES

Tuna with rosemary on a bed of creamed courgettes

Greater Amberjack or Grouper and crispy bacon on a bed of creamed peppers, raw fennel and celery.

Braised pork with creamed aubergine, sage potatoes and creamed peppers

Tuna, potatoes and Belgian endive

Shrimp with mixed salad leaves