rewarding. Remove the partridges from the oven and transfer to a warm metal tray, setting them breast down to rest after roasting. The app is only supported by Windows. Yes I have brown sugar. 4 x 175g (6oz) salmon fillets, skinned. The understated, familiar flavor of these delicate sugar cookies will take you straight back to your childhood. Recipe from Good Food magazine, November 2014. I think I might add some By Nick Nairn Ingredients Method The first thing is to cook the crab. +234-701 347 2950 Season and pour over melted goose or duck fat, then refrigerate. First put on a pair of rubber gloves to protect yourself from boiling sugar burns. Add cream. When we first tried saying it, we sounded like we were describing a very rude Eccles cake! Activity Active miners and hashing speeds. Its best made the day before then it should roll straight from the fridge, otherwise its very sloppy. Heat a large ovenproof saut/frying pan and add a little oil. The first thing is to cook the crab. After chilling the dough, follow these steps: On a lightly floured surface, roll out the dough to approximately 0.5cm in thickness. Cut the skin between the leg and the breast then gently open out the legs, this will allow the heat to penetrate quicker. (Can be made 1 day ahead. 1. This style of tart, which has a texture reminiscent of pecan pie but is spiced with cinnamon and lemon peel and studded with raisins, is a specialty of the Borders, a southeast region that stretches from the English border to just south of Edinburgh. This gets tedious Online. BetterHash is a specialized Bitcoin and cryptomining software designed for Windows x64. independent body which deals with complaints youtu.be/3-UUDi 2. Roll out dough on lightly floured surface to 12-inch round. and their USD and BTC equivalent. The first step is to download the software on the PC. Spore Formation In Bread, If BetterHash waits for 60 seconds and gets no result from the miner - then it will decide not to use it because it would be a waste of energy. You may think of it like a "virtual notary". Might even add a tsp of molassis to it too. Make sure you deactivate all your antivirus programs, including Windows Defender's Live Scanning feature. Season the partridges inside and out then heat a large stainless steel frying pan or failing that a roasting tray and add the sunflower oil to heat. Trying to mine ETHash. We dont make our own as it is very common sand found in the local supermarket. Mining and revenue were not affected at all by this issue: the only only effect was that BetterHash was stuck on "starting" instead of showing the actual XMR mining speed. sit at room temperature, The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. This is an important step, so don't skip it! Select a different hardware (If your CPU or GPU is not on the list, it means it's not profitable for mining) This is called a false positive, a miner doesn't cause any them, causing Anyone know what I have to change? Making your own pastry takes a little longer but its worth it! 5. If you dont have one, however, for peace of mind, pierce the thickest part of the leg with a skewer, the juices should run clear. Transfer dough to 9-inch-diameter tart pan with removable bottom. Stir in the fruit, nuts and vinegar and tip into the flan shell, making sure the fruit and nuts do not stick up above the line of the filling. Drain, shake well to fluff up the edges. More information Heat a heavy based pan over a medium heat. Start earning with BetterHash! Cover with the crumble mix and pop them into the oven for 4-6 minutes to warm through the top should be golden brown. Whilst the crab is cooling you can make the mayonnaise. In the 1990s Nick Nairn was a huge star with restaurants, TV shows and an ego to match his celebrity chef status. Turn the heat back up and cook for about 15 more minutes to get the skin golden brown (keep basting - scooping up the juices with a ladle or large spoon and pouring them back over the bird). Getting this right took us a wee while as it doesnt roll off the tongue for non-Scots, and it certainly isnt a word you can sound out as you were taught at school. On a lightly floured surface, roll out the dough to approximately 0.5cm in thickness. Georgetown Day School Acceptance Rate, Cook for 25-30 minutes. What happens once I turn on Profit Switching if I have a specific GPU/CPU turned off/set to "none"? Hearst Magazine Media, Inc. All Rights Reserved. Bake for 15 minutes, then remove the baking beans and paper and bake for a further 5-10 minutes, until the pastry is cooked through and starting to go golden around the edges. and still ended up with a The app is only supported by Windows. baking times it would Lincoln Level Advantage Commission Rates, Read about our approach to external linking. We may earn commission from links on this page, but we only recommend products we back. STEP 1 To make the pastry, pulse the flour, lard and butter in a food processor until it resembles fine breadcrumbs. Sticky, buttery, nutty & raisin-y. STEP 2 Heat oven to 200C/180C fan/gas 6. Add the stock and simmer again for about 5-10 minutes until the liquid has reduced by two-thirds again. Anyone know what I have to change? Download and start mining. Take it out & let it cool down. You may think of it like a "virtual notary". When first starting to mine with BetterHash, a benchmark is needed. When. Tip: It is tempting to add more water to combine this crumbly tart dough! Hi! A lemon tart will last in the fridge for several days as long as it's wrapped in plastic wrap or stored in an airtight container. Strawberry smoothie by Nick Nairn. Hardware profitability with BetterHash If your CPU or GPU is not listed, it means it is not profitable for mining with BetterHash. Start earning with BetterHash! Minor reporting issues. Depending on your CPU and video adapter 586. If youre going for a traditional turkey dinner, follow my advice and youll be fine! Step 2: Once the download is complete double click on it and follow the installer setup. BetterHash is a cryptocurrency miner. We created Scottish Scran to not only learn more about Scottish cuisine but to bring it into our home and our kitchen and yours too. Remove foil and beans. Finely chop the bacon. This tasty filling is surrounded by a sweet, short-crust pastry casing. To serve, warm the sauce through and season with lemon juice and add two thirds of the chopped chervil. Brush with the egg yolk and return to the oven for 2 mins. Bake it blind for 20 minutes at 375F/190C. Lemon tart tastes like a slice of sunshine! Roll out pre made butter puff pastry on a flat . Fry the bacon in a little oil and butter, throw in the shredded sprouts and stir-fry. The latest automatic update of BetterHash adds the suffix "LHR" to the names of all Nvidia graphics cards that are equipped with a reduced hash rate GPU (LHR stands for "Lite Hash Rate"). Press into a 20cm tart tin with a removable bottom. Start earning with BetterHash! I would love to read Leave in the cupcake tin for about 10 minutes before transferring to a wire rack to cool completely. If you are mining with different GPUs and one of them is at least 8GB, you can move that 8GB or more GPU in the primary x16 PCIe slot. 30 Strawberry Desserts for Any Sweet Tooth. Set this aside to cool for about 5 minutes. Mark the bottom of the pastry with a fork then 0 comments save. Alternatively, you can warm them in the oven at 180 degrees for around 6-7 minutes or a few minutes longer if from frozen. You can serve them warm or cold. This is a wonderful recipe which I adapted from one given to me by a dear friend of mine, John Webber, who is now teaching at Nick Nairn's Cook School, but was once the head chef at Kinnaird House in Perthshire [ . Optimal profit Such cutback is quite acceptable. Approximately 8cm diameter cookie cutter, glass, etc. Add the cider and reduce it until its almost disappeared. Cool crust in pan on rack 30 minutes. blind bake for 10 minutes with baking beans and While the crust and the topping are delicious, the star of lemon tart is the tangy lemon curd filling. Thicken on stove: Place the saucepan on the stove over low / medium low heat. Whilst the pastry is still hot, carefully slice away the excess pastry with a sharp knife so you have a nice flat edge. Depending on your CPU and The environmental command that does the trick for the 2GB cards is the setx GPU_SINGLE_ALLOC_PERCENT 100 , as this sets the maximum amount of memory a single You may think of it like a "virtual notary". Bake for 15-20 mins. my own pastry though. Cook for a further 20 minutes. Before the oil, Aberdeen was like a big village, Didier says, and then, boom, the oil arrived, and thousands of people came with new ideas and it changed a lot., The original emphasis on fresh, local produce is still in place today. A lemon tart will last in the fridge for several days as long as it's wrapped in plastic wrap or stored in an airtight container. Shake them in the colander to roughen up the edges and season with pepper. Food: Frozen Chocolate Hazelnut Delice With Salted Caramel Creme Fraiche Frozen Chocolate Chocolate Hazelnut Desserts Nick Nairn Shortbread Recipe. 40,000 to 60,000 per annum, Generous performance linked commission, Pension, Unlimited holiday allowance, Terms and Conditions Placing of Advertisements, A delicious braised chestnut and grain wellington. Do not overwork. I tend to have pie doughs ready in the freezer which makes this recipe even easier. Nicks tip: make the roast spuds the day before. Conclusion BetterHash vs NiceHash. But, unfortunately, these delicious tarts have remained under the radar for many outside of Scotland. Very satisfying for a cold weather dessert. city of south el monte community development director hoa fees at park place, sebastian, fl nick nairn lemon tart I updated my BetterHash GPU & CPU benchmark last week. The A similar situation AMD 15DD Graphics: AMD FirePro (TM) S9300 x2: AMD FirePro (TM) W4190M: AMD FirePro D300 (FireGL V) AMD FirePro D500 (FireGL V) AMD FirePro D700 (FireGL V) AMD FirePro M5100: AMD It'll take a while to start, ramp the gpu and fan up for a few seconds, then stop.. then go again for a few seconds, then stop.. Pa State Board Of Nursing Refresher Courses, The Coach Gary Blair Wife, We carry out services of marine and offshore support services, civil engineering and maintenance works in the oil and gas industry as well as market petroleum products. Shared Ownership Great Blakenham, happen from time to time. hours in the first step & temperature at the end) Make cornstarch slurry in a separate bowl. Hardware profitability with BetterHash If your CPU or GPU is not listed, it means it is not profitable for mining with BetterHash. Remove the legs and breasts from the partridges with a large sharp knife and return to the tray, keeping the rest of the bones for a lovely stock for your freezer. r/BetterHash. Beat cream in medium bowl until peaks form. Watch. You can stand the bowl on a wet towel or cloth to hold the bowl steady. If you see that your GPU is displayed as shown in the picture below, then the GPU is working correctly. Four years later he became the youngest chef to earn a Michelin star for his restaurant in Scotland. Phil. Remove any woody parts then place in a roasting tray. Once the mixture resembles breadcrumbs, add the sugar and mix well. While the bird is cooking, peel and evenly chop your potatoes, boil for 10 mins in salted water then drain well. Naughtiest Dogs: Here are the 10 most disobedient breeds of adorable dog - including the loving Labrador , Who is the richest person in the world in 2023? Nick Nairn's Rillette of Smoked, Poached and Hot Smoked Salmon - soooooo tasty, def be on my wedding menu Nick Nairn Cookery Books Pescetarian Smoked Salmon Healthy Treats Fresh Rolls Starters Good Eats Seafood More information . Knead it a few more times to distribute the moisture before adding water, 1/2 teaspoon at a time (as needed). First, cut your cooked lobster in half lengthways using a large, heavy, sharp knife. Gently push the sugar around to incorporate cool sugar into hot areas. Pour filling into crust. I have a very old recipe for Ecclefechan Tart and in fact I lived there many years ago. BetterHash evaluates your PC and enables only the ones that are compatible with your configuration. You first 5 issues for only 5 and never miss our best recipes. BeebRecipes.co.ukArchive of BBC Food Recipes, Apple croustade with Armagnac custard by Nick Nairn, Apricot and Madeira cheesecake by Nick Nairn, Apricot and raspberry filo tart by Nick Nairn, Artichoke, pepper and broad bean salad with lemon dressing by Nick Nairn, Okra stew with lemon and herb basmati rice by Nick Nairn, Baked bass with creamed leeks by Nick Nairn, Baked fig and goats' cheese salad by Nick Nairn, Baked haddock with crushed peas and chive butter sauce by Nick Nairn, Baked rolled sole with white wine and dill sauce by Nick Nairn, Baked tomato and cheese souffl with courgette and herb salad by Nick Nairn, Pork tenderloin with crushed potatoes and mustard sauce by Nick Nairn, Beef burger with thyme potato wedges by Nick Nairn, Beef fillet in coconut milk with crispy noodles and dipping sauce by Nick Nairn, Beef stir-fry with crotons by Nick Nairn, Beef with ale and gratin dauphinoise by Nick Nairn, Beef with whisky and mushroom cream, wilted spinach and crushed tatties by Nick Nairn, Blue cheese and honey bruschetta by Nick Nairn, Blue cheese and potato cakes by Nick Nairn, Breaded mushrooms with chilli and herb dip by Nick Nairn, Broccoli, caper and tomato soup by Nick Nairn, Broccoli, lemon and pine nut penne by Nick Nairn, Bruschetta of roasted pepper and Dolcelatte by Nick Nairn, Tomato, cucumber and herb salad by Nick Nairn, Caramelised blueberries with lemon syllabub by Nick Nairn, Caramel poached pear with a tuile cup and chocolate sauce by Nick Nairn, Ceviche of tuna with lime and chilli with spinach salad and chips by Nick Nairn, Ceviche of sea bass with lime and mango salsa by Nick Nairn, Chargrilled asparagus with hollandaise sauce and fried egg by Nick Nairn, Chargrilled asparagus with a fried egg and hollandaise sauce by Nick Nairn, Chargrilled calf's liver with mash and onion gravy by Nick Nairn, Chargrilled chicory with melted Dolcelatte and orange dressing by Nick Nairn, Chargrilled peaches with honey, yoghurt and sugar-glazed pine nuts by Nick Nairn, Chargrilled sea bass with potato rosti, sauted vegetables and sauce vierge by Nick Nairn, Chargrilled squid with sauce vierge by Nick Nairn, Chargrilled steak with sweet potato mash, peas and red wine sauce by Nick Nairn, Chargrilled sweetcorn with chilli jam by Nick Nairn, Chargrilled tiger prawns with a crunchy nut dressing, egg fried rice and mango salsa by Nick Nairn, Chicken and chorizo with paprika and red wine by Nick Nairn, Chicken kiev with herb mash by Nick Nairn, Chocolate cherry nut cheesecake with chocolate sauce by Nick Nairn, Chocolate cups with Drambuie cream by Nick Nairn, Christmas broth with cheesy crotons by Nick Nairn, Chunky yellow pepper and rocket soup by Nick Nairn, Citrus sponge with apricots poached in cardamom syrup by Nick Nairn, Clootie pudding with crme anglaise by Nick Nairn, Coconut rice pudding with glazed mango by Nick Nairn, Couscous-crusted turbot with roasted tomatoes, wilted spinach and sauce vierge by Nick Nairn, Cranachan with oatmeal praline by Nick Nairn, Creamy salmon pasta with a mustard, cream and chive sauce by Nick Nairn, Crisp goats' cheese, herb and tomato salad by Nick Nairn, Crisp onion and rocket salad by Nick Nairn, Crisp paprika chicken on chorizo rice by Nick Nairn, Crisp poppadoms with tomato chutney and sauted spinach by Nick Nairn, Crispy haggis and potato pancake with a spinach salad and warm whisky and bacon dressing by Nick Nairn, Crispy noodle cake with chicken by Nick Nairn, Crisp noodles with soy sauce and chilli by Nick Nairn, Crisp sweet and sour pork with yam chips by Nick Nairn, Croustade with caramelised oranges by Nick Nairn, Crunchy pepper salad with lemon and olive oil dressing by Nick Nairn, Crusted rack of lamb with red wine jus and chargrilled baby carrots by Nick Nairn, Deep-fried Portobello mushroom with garlic sauce by Nick Nairn, Deep-fried tortilla with lemon dip by Nick Nairn, Dermot's crisp stuffed mushrooms with goats' cheese and herb salad by Nick Nairn, Duck, orange and spinach salad by Nick Nairn, Duck and puff pastry with wild mushroom and red wine sauce by Nick Nairn, Festive sponge with cranberry crown and cream by Nick Nairn, Trout with a pine nut crust with roasted butternut squash and tomato and thyme sauce by Nick Nairn, Filo baked salmon with peas, cream and mustard by Nick Nairn, Flash-fried salmon with yellow pepper and onion salsa by Nick Nairn, Forest fruit crumble with custard by Nick Nairn, French onion soup with cheesy crotons by Nick Nairn, Fresh mango and lime syllabub by Nick Nairn, Fresh spaghetti with wild mushroom rag by Nick Nairn, Fried edamame beans with chilli by Nick Nairn, Fried egg with pan-fried haggis and mash by Nick Nairn, Fried goats' cheese with grape chutney by Nick Nairn, Frozen mango and lime shots by Nick Nairn, Gammon, pea and orange salad by Nick Nairn, Garlic and rosemary lamb with chilli and herb polenta and sauce vierge by Nick Nairn, Garlic and rosemary roasted lamb with creamed lentils by Nick Nairn, Ginger sponge pudding with custard and brazil nut brittle by Nick Nairn, Ginger sponge with lemongrass custard by Nick Nairn, Gammon with double egg and oven chips by Nick Nairn, Grilled peaches with honey and yoghurt by Nick Nairn, Haddock 'ceviche' with crab salad and ciabatta by Nick Nairn, Ham and sage pork fillet with buttered tagliatelle by Nick Nairn, Honeyed figs with Greek-style yoghurt by Nick Nairn, Honey orange curd pudding with toffee cream sauce by Nick Nairn, Honey-roasted chilli pork with sweet potato mash by Nick Nairn, Hot raspberry souffl with honey and oatmeal ice cream by Nick Nairn, Hot sweet and spicy beetroot soup by Nick Nairn, Ginger cake bread and butter pudding by Nick Nairn, Ginger cake gteau with caramelised pecans by Nick Nairn, Kent artichoke and dry cured smoked bacon soup with olive oil crotons and crisp bacon by Nick Nairn, Lamb chops with sauce vierge by Nick Nairn, Lamb, red wine and rosemary casserole by Nick Nairn, Leek, blue cheese and potato soup by Nick Nairn, Lemon polenta cake with lemon icing by Nick Nairn, Light pheasant broth with herbs by Nick Nairn, Medallions of lamb with creamy leeks and port sauce by Nick Nairn, Mediterranean vegetable stack with chargrilled polenta and sauce vierge by Nick Nairn, Mini pea and Dolcelatte flan with pea pure by Nick Nairn, Monkfish in parma ham with crushed new potatoes and honey-glazed carrots by Nick Nairn, Monkfish, leek and tomato stew by Nick Nairn, Monkfish with curried lentils by Nick Nairn, Mooli salad with butterflied prawns by Nick Nairn, Noodles with prawns and pak choi by Nick Nairn, Crusted lamb with honey and lemon-roasted parsnips by Nick Nairn, Olive, edamame bean and Manchego 'risotto' by Nick Nairn, Pain perdu with sticky apricots by Nick Nairn, Pan-fried grouse with skirlie and glazed beetroot by Nick Nairn, Pan-fried lamb chump with roast butternut squash and onion gravy by Nick Nairn, Pan-fried salmon with broccoli by Nick Nairn, Pan-fried salmon with parsley chips by Nick Nairn, Pan-fried sea bass with crushed potato and fennel sauce by Nick Nairn, Pan-fried sole fillet with caper and tomato dressing by Nick Nairn, Parma ham and spinach salad with crotons and balsamic dressing by Nick Nairn, Penne with fresh green pesto by Nick Nairn, Penne with spicy roasted pepper sauce by Nick Nairn, Pepper and sun-blushed tomato soup by Nick Nairn, Peppered goats' cheese with peach salsa by Nick Nairn, Peppered goats' cheese with rocket salad by Nick Nairn, Peppered pork on potato rosti with braised red cabbage by Nick Nairn, Peppered pork tenderloin with chips and rocket salad by Nick Nairn, Pesto pasta with feta and pine nuts by Nick Nairn, Pesto pasta with roasted sea bass and sauce vierge by Nick Nairn, Pheasant with brandy cream sauce and mashed potato by Nick Nairn, Pheasant with red wine and onions by Nick Nairn, Pineapple and lime 'carpaccio' by Nick Nairn, Pistachio-crusted monkfish with crushed potatoes and sauce vierge by Nick Nairn, Pithivier with leek and cheese by Nick Nairn, Plaice fillets with nut-brown caper butter by Nick Nairn, Poached sea bass with potatoes in a white wine, cream and chive sauce by Nick Nairn, Poached turbot in a saffron cream sauce by Nick Nairn, Pork and yam stir fry with basmati rice by Nick Nairn, Pork fillet with apple, wine and chervil sauce and rosemary sweet potatoes by Nick Nairn, Pork fillet with blue cheese crust and herb salad by Nick Nairn, Pork medallions with squash and chickpea mash by Nick Nairn, Pork stir-fry with pear chutney by Nick Nairn, Posh steak sandwich with spinach and tofu dressing by Nick Nairn, Potato wafers with smoked salmon, watercress and horseradish cream by Nick Nairn, Prawn skewers with mango salsa by Nick Nairn, Quinoa-crusted salmon with zesty crme frache sauce by Nick Nairn, Rack of lamb with crushed new potatoes and a tomato, basil and red wine sauce by Nick Nairn, Radish with homemade mayonnaise by Nick Nairn, Red onion soup with Camembert toast by Nick Nairn, Halibut with langoustine, pickled cucumber salad, mint and yoghurt dressing by Nick Nairn, Roast asparagus with a fried egg and chilli herb salad by Nick Nairn, Roast duck on a crisp noodle cake with a red wine and pea sauce by Nick Nairn, Roasted chorizo-stuffed pepper by Nick Nairn, Roasted cod curry with rice and peas with mango salsa by Nick Nairn, Roasted pepper filled with herb quinoa by Nick Nairn, Roasted thyme and garlic pork with a red wine jus and crushed Dolcelatte potatoes by Nick Nairn, Roast lamb with beetroot, couscous and red wine sauce by Nick Nairn, Roast pepper and caper soup by Nick Nairn, Roast pheasant breast with potato wedges and cranberry sauce by Nick Nairn, Roast sea bass with spring vegetables and sauce vierge by Nick Nairn, Rocket and parma ham rolls with peaches by Nick Nairn, Roquefort, rocket and honey bruschetta by Nick Nairn, Rosemary and garlic pork with wilted greens and lemon gratin dauphinoise by Nick Nairn, Rosette of salmon with sauce vierge by Nick Nairn, Rosti potato with fried egg and Brie by Nick Nairn, Brussels sprout and cheese soup by Nick Nairn, Rustic farmhouse cabbage, bacon and potato soup by Nick Nairn, Saffron couscous with roasted tomatoes by Nick Nairn, Watercress, chicken and orange salad by Nick Nairn, Salad of chicory and orange segments by Nick Nairn, Salad of spinach, rare roast beef, walnuts and string potatoes by Nick Nairn, Salami and roasted pepper pizza by Nick Nairn, Salmon, lemon and herb roulade with dill yoghurt by Nick Nairn, Pollack and king prawn fishcakes by Nick Nairn, Sausage and red wine casserole by Nick Nairn, Sausages and mash with blackberry sauce by Nick Nairn, Sauted apples with custard by Nick Nairn, Sauted pheasant with wild mushroom, white wine and cream sauce by Nick Nairn, Sauted pork with peaches, white wine, cream and herbs by Nick Nairn, Sauted potatoes with parsley, garlic and lemon by Nick Nairn, Sea bass ceviche with sesame dressing by Nick Nairn, Seafood, olive and caper risotto by Nick Nairn, Seared halibut with sweet potato mash by Nick Nairn, Seared monkfish with herby lentils by Nick Nairn, Seared salmon with leek mash and mustard hollandaise sauce by Nick Nairn, Seared salmon with mango salsa by Nick Nairn, Seared scallops with prosciutto and sauted potatoes by Nick Nairn, Seared scallops with spinach and crushed potato tower by Nick Nairn, Seared smoked salmon with an apple and watercress salad and horseradish mayonnaise by Nick Nairn, Seared tuna with lemon spinach, dressing and potato gratin by Nick Nairn, Seared tuna with mangetout salad and sauce by Nick Nairn, Seared tuna with mango salsa by Nick Nairn, Serrano ham-wrapped sea bass with sauted potatoes by Nick Nairn, Shaved fennel, herb and tomato salad by Nick Nairn, Shirley Spears' marmalade pudding with Drambuie custard by Nick Nairn, Sirloin steak with spicy potato wedges, roasted tomatoes and red wine sauce by Nick Nairn, Smoked salmon and rocket rolls with potato crisps by Nick Nairn, Smoked salmon, scrambled egg and potato nibbles by Nick Nairn, Smoked salmon, spring onion and cream cheese roulade by Nick Nairn, Sorrel and broccoli salad with chips and goats' cheese shavings by Nick Nairn, Spaghetti with garlic-roasted squash by Nick Nairn, Spiced lamb chops with cumin carrots and apricot and mint gravy by Nick Nairn, Spiced orange chargrilled tofu with roasted vegetables, rice timbale and citrus dressing by Nick Nairn, Spicy wedges with yoghurt dip and stir-fried broccoli by Nick Nairn, Spinach and butternut squash soup by Nick Nairn, Spinach and fennel soup with yoghurt and chives by Nick Nairn, Spinach, lamb and parmesan salad by Nick Nairn, Spinach, orange and pine nut salad by Nick Nairn, Spinach palmiers with pesto by Nick Nairn, Spinach salad with cashew nut dressing and cheesy crispy croutes by Nick Nairn, Spinach soup with goats' cheese crotons by Nick Nairn, Spinach soup with Gruyre crotons by Nick Nairn, Squid tempura with citrus rice by Nick Nairn, Steak and gorgonzola ciabatta with chargrilled leeks by Nick Nairn, Steak Diane with oven chips, wild rocket and tomatoes by Nick Nairn, Open-faced steak sandwich with tomato salsa by Nick Nairn, Steak with roast vegetable couscous by Nick Nairn, Sticky pork and mango skewers with egg fried rice by Nick Nairn, Sticky toffee pudding with pecan praline by Nick Nairn, Stilton beef medallions with red wine sauce by Nick Nairn, Stir-fried chilli broccoli with seared polenta by Nick Nairn, Stir-fried soy and honey pork with broccoli, chilli, lemon and goats' cheese by Nick Nairn, Stuffed pepper with Brie and breadcrumbs on garlic mushrooms by Nick Nairn, Sun-blushed tomato and shallot spaghetti by Nick Nairn, Sun-blushed tomato, black olive and shaved Manchego salad by Nick Nairn, Sun-blushed tomato, mozzarella and truffle salad with onion rings by Nick Nairn, Tempura vegetables with spicy dipping sauce by Nick Nairn, Teryaki seared tuna with crispy noodles by Nick Nairn, Thai green curry with aubergine and prawns by Nick Nairn, Thai-spiced whiting with tomato chutney by Nick Nairn, Thai-style fishcakes with mangetout salad by Nick Nairn, Tomato and basil salad with prosciutto by Nick Nairn, Tomato and tapenade bruschetta by Nick Nairn, Tomato, spinach and fish curry by Nick Nairn, Tuna tartare with sesame, soy and lime dressing by Nick Nairn, Turbot with razor clam sauce vierge by Nick Nairn, Turkey escalope with sage sauce vierge by Nick Nairn, Upside-down apricot pudding by Nick Nairn, Warm beetroot, green bean, potato and almond salad by Nick Nairn, Warm goats' cheese salad with crisp potato rosti by Nick Nairn, Warm goats' cheese with grape chutney by Nick Nairn, Warm mallard duck salad with Puy lentils and crisp parsnip shreds by Nick Nairn, Warm pheasant salad with wild mushroom dressing by Nick Nairn, Warm venison salad with raspberry sauce by Nick Nairn.