Things to Make (Updated Regularly)

Dishes I want to make....

• roasted whole guinea fowl (hereford)
• scallops & gremolata (boca di lupo)
  
• walnut & rocket pesto crostini (polpo)
  
• salt cured pollack, white beans, watercress (hereford)
• roast guinea hen with chicory & caper salad, mayo (hereford)
  
• gourmet beef & marrow burgers (lindsey house)
• beef stroganoff (combination of stein, oliver recipes)
• pulled pork butties sandwich (marcus waering)
• sticky ribs (marcus waering)
• eel and foie gras terrine (Robuchon's Tokyo resto)
• cauliflower risotto (Heston Blumenthal cookbook)
• grilled spareribs with yoghurt and lemon (A16 cookbook)
• braised pork shoulder with chestnuts, olives and herbs (A16 cookbook)
• short ribs alla genovese with red wine, carrot, celery, anchovy, garlic, rosemary (A16 cookbook)
• cucumber salad, ricotta, almonds, bottarga (A16 cookbook)
• mackerel & cucumber tartare (Polpo)
• pork belly, dressed raddicchio, toasted hazelnuts (Polpo)
• the perfect cobb salad
• the perfect waldorf salad
• the perfect rice salad (reminiscent of Parisian traiteurs)
• snail, sausage & chickpeas (St John)
• lemon & ricotta tortelloni (River Cafe)
• beef tartare (Gavroche style)
• rhubarb tatin (Masterchef finalist recipe)
• coda alla vaccinara (The Hereford)
• acili ezme (Mangerie/Bebek)
• home-made peanut butter (Mangerie/Bebek)
• steamed mussels in burrow hill cider (Hix)
• bbq Galloway beef ribs (Hix)
• welsh rarebit (Hix)
• home-made saucisson sec, saucisson a l'ail, tete de fromage (Andre Soltner, formerly of Lutece, NYC)
• tartare of seabass & smoked salmon, flavored with lemon and basil (Robuchon)
• parmesan cappuccino with port (Robuchon)
• cauliflower jelly and tomato coulis (Robuchon)
• mackerel on thin tart with parmesan shavings and olives (Robuchon)
• salt beef & celeri remoulade with hot English mustard (Browns Hotel/Albemarle)
• braised raddichio & fried taleggio (Boca di Lupo)
• salt beef salad (Princi)