St. JOHN

Curing the liver is a rewarding task and one which goes way back for us. A firm favourite of Trevor’s where it is usually accompanied by a glass of our Boulevard Grenache. The liver is sliced thin, delivers a deep and savoury flavour, most pleasing, raising a smile to both those familiar with the dish and those new. Set amongst the radishes for bite and crunch, the egg to soften, all in all, a good thing.

Rabbit makes for a fine pot of goodness, where lentils and anchovies add a flavour that both enhances the dish and complements with a certain rusticity. With winter not quite gone, this is a most welcome dish.