Starter: the caramelised endives are topped with a mixture of sourdough breadcrumbs, Parmesan, thyme, parsley and cream, topped with ham and baked in the oven.
Main: the guinea fowl is pot roasted with red cabbage, red wine, garlic and juniper berries – allotment produce gets scarce this time of year but you can still enjoy these freshly-picked, organically-grown red cabbage and carrots.
Dessert: ever since I first had this in France it has epitomised luxurious indulgence for me! With this recipe the meringues, rather than being baked, are poached in vanilla milk so that they remain soft and then a bit of crunch is added with a drizzle of caramelised sugar.
