THE CHARTHOUSE RESTAURANT

Method:
Firstly brush the cleaned fillet of Venison with the dark chocolate mustard. Season well with salt and pepper.
Next Blanch the Kale leaves in salted boiling water for 4-5 minutes. When cooked shred the leaves and toss with salt and pepper and leave to cool.
In a moderately hot pan, add the butter, thyme, garlic and rosemary. Wait for the butter to brown slightly then add the cleaned, slice mushrooms. Sauté for 3-4 minutes or until they start to soften.
Cut your puff pastry at about 2cm larger than the fillet of Venison for the bottom piece and between 5-6 cm larger for the top. Place the fillet on the bottom sheet of pastry, then arrange the mushroom and kale on the top of the fillet.
Gently place the top sheet of pastry over the top, paying attention to expel any air from inside.
Next take a fork and crimp the overlapped edges.
Brush with the egg yolk and place in the oven for 14 minutes at 180°C.
When cooked, leave the wellingtons to rest for around 6-7 minutes before serving.

Method:
Firstly make the polenta. Place the water in a medium sauce pan and bring to a rolling boil. Once boiling whisk in the polenta and the grated parmesan and cook for 2-3 minutes until thick and paste-like. Season with salt and pepper and pour into a greased flat tray and refrigerate.
Next place the sugar in a small frying pan and add a splash of water. Heat rapidly until you have a nice golden caramel; when this has been achieved stir in the toasted almonds and set aside to cool.
When the polenta is cool break into bite-sized chunks ready for deep frying. Your fryer should be at 180°C.
Also when the caramel and almonds have cooled they need to be smashed up with the end of a rolling pin in a saucepan to stop them flying everywhere.
Heat a heavy based frying pan until moderately hot, add the unsalted butter and place the pigeon breasts in, skin side down. When the skin has browned (this should only take 1-2 mins) remove the pan from the heat and turn the breasts over. While the pan is still hot add the Madeira olive oil & vinegar and let the pigeon rest for 5 minutes.
In a bowl have the washed salad ready with some salt and pepper mixed through. Deep fry the polenta until golden and crispy then dry on some paper towel. Thinly slice the duck breast and return the cooking juices to a rapid boil to create an emulsion. Mix the pigeon, croutons, red currants, caramelised almonds and herb leaves together and lastly add the slightly cooled dressing. Divide out onto four plates, sprinkle with some of the reserved caramelised almonds and if you have any spare, finely grate some parmesan over the top to finish.

Method:
First thing is to de-scale, gut & fillet the sea bass. If you ask your local fishmonger, he will do this for you. But ask to keep the bones and the head for the fish stock.
Next, make the marinade for the sea bass. Zest the oranges and lemons, mix with the salt, sugar and chopped parsley. Then pack the flesh side of the bass, wrap in cling film and refrigerate for between 4-6 hours.
Now to make the fish stock. Put the bones from the sea bass (including the head) in a pan and cover with water, add the onions, celery, garlic, bay leaves and peppercorns. Bring to the boil then reduce the heat and simmer for 20 minutes.
Next, pickle the beetroot. Place the spices and the white wine vinegar on to the boil for 3-4 minutes, then remove from the heat and add the 500ml of water. Place the beetroot into the tepid vinegar solution and leave to marinade, until the sea bass is ready. Once the fish stock is ready, strain and then put back on the heat to reduce the stock by two-thirds.
For the orange dressing: Heat 100ml of orange juice and the juice from the two zested oranges, and reduce until thick and syrupy. Transfer to a cold bowl, add the egg yolk and whisk in some rape seed oil until a smooth emulsion has formed. Next, blanch the peas in the fish stock and butter until tender and then at the last minute add the chopped mint.
When the sea bass is ready, wash off the marinade and pat dry with paper towels. Then slice the sea bass thinly and arrange around the plate; slightly dry off the beetroot in the same way as the fish and place around the plate. Arrange the warm peas around the plate and dot around some of the pea shoots. Finally, drizzle the orange dressing over and around the fish & vegetables and serve.

Method:
Firstly ground all the spices together using a pestle & mortar, then wash the lentils under a cold tap; add them along with 2 whole cloves of garlic, the shallots, ground cumin and coriander seeds, to a pan and cover with water and put to simmer for 20 minutes or until cooked.
Next, melt the butter and one by one gently dip the bread into the butter and line the individual ramekin dishes with the bread, ensuring that there are no gaps.
Chop all of the fresh herbs, zest the lemon and finely chop the other two cloves of garlic. When the lentils are cooked remove the garlic and shallots and add the fresh herbs, lemon and tomato purée. Season with salt and pepper.
Half fill the lined ramekins with lentils then add a generous amount of the goat's cheese, before filling the rest of the dish with more lentils. Then place a piece of buttered bread across the top of each ramekin, making sure that the dish is now sealed.
Cover with foil and bake in a hot oven for 15-20 minutes or until golden brown. When cooked, turn out of the moulds, serve with roast tomatoes, herb leaf salad and aged balsamic vinegar.

Method:
Pre-heat oven to 200°C.
Warm a large non-stick pan, add the butter, and when foaming add the segmented peaches. Sauté for a minute or two then transfer to the oven.
Roast the peaches for 4-5 minutes. Take out of the oven and add the amaretto and honey. Toss all of the ingredients in the pan, and then split them between 4 bowls, reserving the cooking juices.
Place a scoop of ice-cream on the peaches, pour over the reserved juices and garnish with a sprig of fresh mint.