Whisk eggs and cream together in a bowl. Melt the butter in a frying pan over a medium heat and then pour in the egg mixture. Stir gently with a wooden spoon as they cook until they become soft and creamy.

Remove from the heat and then stir in the smoked goose and the chervil. Season to taste and serve on the tasted brioche, garnished with the extra chervil ( do not add salt before this point or the proteins in the eggs will relax, making the scrambled eggs too thin ).

Cook the potatoes in plenty of salted water until tender. Drain and slice onto an oven - proof dish. Slice the smoked brie over the potatoes and place the dish under a hot grill until golden and bubbling.

Serve with a sharply dressed crisp green salad.

Heat the butter in a large pan and cook the onion and garlic gently for a few minutes until softening. Add the butternut and stock and simmer together for 15 mins. Remove from the heat and whiz in a blender to a smooth consistency. Add the nut meg and season well. Return to the pan and keep warm.

Mash the goats cheese along with the creme fraiche and rosemary. Toast the bread slices then spread with the goats cheese mixture. Place the toasts on a baking tray and grill until golden and bubbling.

Serve the soup with a swirl of cream and the goats cheese toasts on the side.

Cook the lasagne sheets in boiling water for 1 minute then drain and place in a bowl of cold water with a splash of oil. Heat the butter in a frying pan and cook the mushrooms for 3-4 mins until softening. Add the mascarpone,
1tblsp of the parmesan and a good grind of salt and pepper. Mix this together to combine then remove the pan from the heat.

Remove the lasagne from the water and place on a clean tea towel to drain. Cut the sheets in half to form 6 squares or use a large cutter to give circles.

Place the spinach in the bottom of 2 oven-proof bowls. Top with a sheet of lasagne. Now layer with mushroom mixture, sliced carpaccio and lasagne until all is used finishing with lasagne. Pour a splash of cream over the top and scatter with remaining parmesan.

Place the bowls on a baking tray and then place this in the hot oven for 10-12mins.

Serve immediately.

Toss all the vegetables into a large roasting tin with a drizzle of olive oil. Season and mix to coat well. Wrap a piece of venison around each chicken thigh and spread evenly around the vegetables.

Place tray in a pre-heated oven at 180C/gas mark 5 for 35 minutes, basting as necessary .

Serve in the tray immediately.

Place tomatoes, chilli peppers, half the basil and half the olive oil in a roasting dish and toss to combine.

Bake at 180C / Gas Mark 5 for 25 minutes.

Cook pasta as instructions until al dente, strain and return to the pan.

Pour the tomatoes into the pasta, ensuring all the oil, chilli and herbs are used, and mix to combine. Add the carpaccio and stir again, breaking up some of the tomatoes and leaving some whole.

Divide into four bowls and garnish with the rest of the basil and plenty of cracked black pepper.

Pre-heat the oven to 250C / Gas mark 9.

Slice the oyster mushrooms and fry, over a high heat, for 2 minutes in a dash of hot olive oil, turning frequently. Crush one garlic clove and add this and the thyme leaves to the mushrooms, season well and fry for a further minute. Set aside.

When cooled slightly, spread the mushrooms evenly over the pizza base. Add the chicken strips and drizzle with the thyme and garlic infused oil.

Place directly onto the shelf and bake for 6-8 minutes until the base is golden brown.

Remove from oven and top with lightly dressed rocket and plenty of parmesan shaving.

For the chutney, place the first 8 ingredients in a large (preserving) pan with half tsp salt. Bring slowly to the boil, stirring, then boil, uncovered, for 20 - 25 minutes, stirring often. Once it is thick and a consistency of jam, spoon into hot sterilised jars. Once cool, seal and label.

Spread the cream cheese onto one half of bagel then spread the other half with some cold
chutney.

Top one half with the smoked goose then clamp both sides together.

Make the sauce by heating the oil in a pan over a high heat. Add the garlic and salt and stir for 30 seconds before adding the tomatoes. Cook and stir for 10mins until softening and turning into a chunky sauce. Remove from the heat and stir in the butter and basil.

Place the lasagne in a pan of boiling water and cook for 1 min. Remove the lasagne to a bowl with cold water and a splash of oil.

Beat together the ricotta, 1 tblsp parmesan, thyme, egg and a good grind of salt and pepper.

To assemble

Remove the lasagne sheets from the water and drain on a clean tea towel. Place a slice of venison on top of each peice of lasagne and top this with a spoonful of the ricotta mixture. Roll each up to form your cannelloni and place in an oven-proof dish. Spoon the tomato sauce over the pasta and scatter over a little parmesan.

Place the dish in the oven for 20-25mins. Serve with salad.

Butter the bread then place slices of prosciutto and brie on the unbuttered side. Place another slice of bread on top of this with the buttered side uppermost.

Heat a spoonful of oil in a heavy frying pan over a medium heat and place the sandwiches in the pan. Put another heavy pan ontop of the sanwiches to weigh them down and cook for 2-3 mins until golden on the base. Turn the sandwiches over and repeat on the other side.

Serve the sandwiches scattered with a little parsley and topped with a fried egg if wished.