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Michelin star chef Richard Picard-Edwards creates three recipes. The first is smoked haddock velouté and parsley purée, cauliflower and spinach, finished with caviar.

The second dish is full of bold flavours with both loin and ragout of venison with pickled red cabbage purée, served with turnips, crosnes and a sloe gin sauce.

The dessert is a classic cheesecake mix with apple and pistachio, the cheesecake is resting on a pistachio purée, with a pistachio jelly served with compressed apple and apple sorbet.

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