Seasons & Episode
It's all about the courgette this time. There's courgettes and mozzarella, and pasta and creamy courgette soup from Hugh. Gill Meller cooks a salad of courgette, mange tout and lemon, and Florence serves chargrilled courgette with salty goats cheese and honey.
On the menu is curried mushrooms in a baked spud, a simple mushroom, blue cheese and spinach salad, a pastry parcel full of mushrooms and pancetta, and pigeon, polenta and button mushrooms.
There's kale, onion and chestnut pizza on the menu this time. Also kale with squid and chick peas, kale with lobster, and a perfect pasta and kale soup recipe from Hugh too.
Hugh creates a warm pear, black pudding and chicory salad, as well as a ginger pear and custard pudding. Gill serves up a classic pear, walnut and blue cheese salad and Sophie a pear, pork and celeriac gratin.
On the menu this time is partridge, dried pear and spelt, dates with lemon and lamb's breast, and a salad of chickpeas, apricots and carrot.
Hugh serves a simple lemon sole with lemon-flavoured mash. Also on the menu is griddled oranges with roasted pumpkin and Halloumi cheese, and grapefruit, squid and avocado.
Hugh makes posh apple crumble. Gill Meller makes an apple flan with almond paste, and Sophie makes a ricotta cheese doughnut with apple pureé.