CHEF GRAHAM TINSLEY'S DISHES - as presented at the 2009 Festival

Roasted Seabass with Crushed New Potatoes and Crab and a Cockle and Caper Dressing. Recipe.
Pan Seared Mackerel on a Potato Pancake with Poached egg and Hollandaise Sauce. Recipe.
Perl Las Soufflé with a warm Pear and Walnut Dressing. Recipe.
Rack of Salt Marsh Lamb with creamed Pearl Barley, Young Vegetables and a Butternut Squash Puree. Recipe.
Whipped Goats Cheese and Asparagus Mousse with a Tomato and Chervil Dressing. Recipe.
Chocolate Tart with Raspberry Crackling. Recipe.