Duck, carrot puree, marinated beetroot, polenta and pink peppercorn sauce

orange and cardamom pannacotta with orange syrup

The marinated beetroot was from the David Mattias Everett book and was a fascinating mix of raw beetroot, honey and hoisin sauce with the faintest hint of sesame. The carrot puree was a rich, sweet counter point to the smooth thymey polenta and the duck was perfectly pink and amazingly set off by the piquant pink peppercorn sauce (<– look awesome alliteration)

The pannacotta worried Simon last night as it appeared to have set to a virtual solid but turned out to be just perfect – smooth, creamy, spicey with the cardamom and piquant with orange sauce. Lovely.