DOCUMENT

MENU CANAPÉS Crispy fish skins with horseradish crème fraiche and pickled herbs  Potato bread with spiced hazelnut Green apple with sorrel  ENTRÉE Roasted cabbage with onion and sourdough cream MAIN Blue cod, sweet corn, broad beans curried broth  SIDES Braised celeriac  Steamed Brussels sprouts, hoisin butter and peanuts DESSERT Poached winter fruit and gingerbread crumbs with lemon thyme mascarpone