Mains

Terrines are great for the kitchen because they give us the opportunity to create delicious, cold starters that are easy to serve when service begins. It’s all about balance of flavours and good seasoning in this dish, not to mention the great contrast of textures that the toast, chutney and pistachio deliver. You can adapt this recipe to suit your own taste, of course. Go on, be adventurous and tailor it to suit your personal preference.

Confit pork belly is one of life’s great pleasures. We find it very hard to take off the menu as it has become a Corner House classic. It is a beautifully marbled cut of meat so, when it’s cooked low and slow, it literally cooks in its very own natural fat. This recipe takes a little while to prepare but that investment of time is definitely worth it. It makes an impressive centrepiece at a dinner party and gives your evening a wow factor

We usually have a seasonal tart on the menu at the restaurants as they make for a perfect lunchtime meal. This particular tart is a little bit special. The key is to avoid overcooking the custard base. You should try to ensure you find that point where it’s ‘just cooked’. Like so much of cooking that is the fun part. The recipe that follows is essentially a base recipe that you can take in whichever direction you wish, for example, you might like to do a version featuring cra