From your Restaurant Box for this course you will need:
1 - Arancini
2 - Focaccia
3 - Olive oil

Prep Time 7 minutes

To Prep:
1. Pre-heat oven to 180 c
2. Place the focaccia and arancini into oven on a baking tray for 5 mins 
3. Remove from the oven then to check that the arancini are hot in the middle push the handle of a teaspoon into the ball then touch to check if the spoon is hot
4. Take focaccia out of the oven and slice
5. Serve the arancini with the focaccia and olive oil

From your Restaurant Box for this course you will need:
4 - Sea bream tartare
5 - Sliced radish
6 - Pickled diced radish
7 - Crème fraiche
8 - Dill oil
9 - Dill

Prep time: 5 minutes
Tip: If you are serving this course as a starter to the
Roast Duck Breast you can prepare whilst the duck is
cooking

To Prep:
1. Place the diced bream into a bowl with the diced radish
2. Add salt and a small amount of dill oil (about 1tbsp)
3. Add a small amount of crème fraiche and a squeeze
of lemon or lime and mix together, then check the seasoning
4. To plate, arrange the sliced radish around the sides of a bowl
5. Place the bream in a mound at the centre of the bowl
6. Drizzle the plate with dill oil and garnish with dill
7. Place in the fridge for 5 minutes (max 10 minutes) and you are ready to serve

From your Restaurant Box for this course you will need:
10 - Duck breast
11 - Pickled rhubarb
12 - Rhubarb puree
13 - Pistachios
14 - Mini beetroot
15 - Bitter leaves
16 - Duck sauce
17 - Croquettes
18 - Vinaigrette

Prep Time: 10 minutes

Tip: make sure the rhubarb puree is room temperature

To Prep:
1. Preheat oven to 200 c / 180 c fan
2. Place the duck breast - which has been scored for you
- into a dry frying pan, skin side down for 4 minutes
3. Keep a separate saucepan next to you and pour off
excess fat from the duck as it cooks
4. While the duck is cooking we recommend that you
prepare the bream starter
5. Season the breast (on the flesh) with salt and pepper
and turn it over in the pan to relax the skin for 2 minutes.
6. Turn the duck breast skin side down to crisp the skin for 2 minutes.
7. Place the duck breast and the croquettes on a tray in the pre-heated oven for 3 minutes
8. Whilst the duck is in the oven, gently heat the duck sauce in a pan on a medium heat.
9. To dress the vegetables, place the pickled beetroot into a bowl with pistachio nuts then add 1 dessert spoon of the vinaigrette, enough to coat the beetroot and touch of salt and mix gently
10. In a separate bowl mix the leaves and add vinaigrette and a touch of salt and mix gently
11. Arrange the pickled rhubarb and baby beetroot on the plate with the pistachio
12. Remove the duck from the oven and allow to rest whilst you finish plating
13. Add the rhubarb puree and croquettes to the plate
14. Slice the duck breast in half down the middle
15. Pour a little of the duck jus onto the plate (but not
the skin) and serve the rest of the jus in a jug on the side
16. Garnish with bitter leaves

From your Restaurant Box for this course you will need:
19 - Artisan cheeses: Rosso di Langa, Appleby's Cheddar,
Toma di maccagno, Bianchina
20 - Spiced pear & apple chutney
21 - Lavash Cracker

Prep time: 2 minutes

To Prep:
1. Take the cheese out of the fridge one hour before serving to serve at room temperature
2. Arrange on a plate or board with chutney and crackers

From your Restaurant Box for this course you will need:

22 - Orange polenta cake
23 - Confit orange and Blood orange segments
24 - Muscovado Ganache

Prep time: 2 minutes

To Prep:
1. Place a spoonful of muscovado cream on a plate and rest the polenta cake on top.
2. Add another nice dollop of muscovado cream on top of the polenta cake.
3. Place the confit orange on top of the muscovado cream, arrange the blood oranges to the side of the plate and finish with a drizzle of syrup.