By Ingredient

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  Fennel, Arugula, and Cherry Salad

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  Braised Lettuce and Peas with Bacon

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  Bay Roasted Chicken with Peaches

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  Grilled Leg of Lamb with Feta Yogurt Dressing

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  The Lost Boys' Roast Pork with 'Mammee Apples'

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  Captain Hook's Salted Codfish Fritters

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  The Lost Boys' Baked Yams with Coconut Butter and Spicy Macadamia

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  Mermaid Scallops with Seaweed Butter

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  Mulled Wine Braised Red Cabbage

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  Goose Fat Hasselback Potatoes

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  Roast Goose with Port Wine Gravy

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  Baked Oysters with Vermouth Cream

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  Garlic and Sage Roast Potatoes

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  Garlic and Herb Prime Rib Roast

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  A Feast in Mordor: Spicy Pork Sausages with Fennel

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  A Feast in Mordor: Spice Braised Oxtail with Sausages

• 

  Dionysus: Wine and Grape Braised Chicken

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  Poseidon: Lemon Ouzo Seafood Salad

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  Aphrodite: Scallops with Saffron Vanilla Beurre Blanc

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  Juniper Grilled Lamb Chops with Arugula Mint Pesto

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  Chive Blossom Salad with Pickled Carrots and Goat Cheese

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  Tarragon Vermouth Roast Chicken and Smashed Potato Salad

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  Asparagus with Maltaise Sauce

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  Sherry Braised Short Ribs

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  Mr. Beaver's Pan-Fried Trout with Shallots and Lemon Butter

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  Coconut Prawns with Two Dipping Sauces

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  Supper: Beer-Battered Fish and Chips

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  Dinner: Cider Braised Rabbit with Herbs

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  Luncheon: Spiced Cherry and Port Glazed Ham

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  Luncheon: Beef, Stout, and Barley Soup

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  Luncheon: Ploughman's Lunch with Blackberry Tart

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  Spot Prawn Pasta with Tomatoes, Mushrooms, and Feta

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  Duck Fat Roast Potatoes

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  Herb Crusted Rack of Lamb

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  Asparagus Egg Salad with Shallot Champagne Vinaigrette

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  Salmon Rillettes

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  Chicken with Whiskey Mushroom Cream Sauce

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  Potatoes Dauphinoise

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  Slow-Roasted Beef Tenderloin with Shallots and Port

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  Harvest Apple Salad with Maple Cider Vinaigrette

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  Basil Lime Grilled Chicken with Peach Salsa

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  Pasta alla Norma