Mark Tuttiett Michelin Star Tasting Menu

In this episode, you will be guided on how to make the dish from filleting the mackerel to presenting the final dish with topped wildflowers to impress any guest you might be cooking for.

Mark continues his tasting menu with a fresh and hearty pumpkin agnolotti that is brimming with character and uses his skills to combine two dishes into one. Mark runs you through the process of making an extravagant and fresh pasta dish that is packed full of vibrant strong flavours.

In this episode, Mark makes a succulent confit of duck leg, served with emulsified beans, rich smoked bacon and tarragon. This dish is rich and packed with warm flavours, with little bits of lemon to add zest to this already sophisticated dish.

Mark is back with another duck dish and is now going to show you his roasted duck breast on the crown, with caramelised glazed artichoke puree with elderberry capers. This meat full dish is packed with flavours and is made to impress.

Mark continues his Michelin Star tasting menu with a roasted lamb rump and lamb ribs, which can be considered an unpopular cut of meat but is usually found to be more flavoursome than pork belly and other similar cuts. This slow-cooked bbq dish is served with a beautiful white onion puree and herb dressing. This is a bbq inspired dish you won't want to miss.

Before moving onto the pudding side of the tasting menu, Mark presents one last main dish - crab served with green almond and lemon verbena. Mark will teach you how to cook, break down, and serve crab. This dish is meaty with a wonderful texture. It's an easy but tasty dish that everyone who likes seafood can enjoy.

Mark pulls out one of his all-time favourites dishes that he calls 'Lemonade'. This dish is a lemon sorbet served on top of lemon curd with honey crumble sprinkled on top and covered in a thick lemonade foam. This dish will reset the taste buds for the rest of the tasting menu going forward.

In this episode, we follow Mark Tuttiet as he makes a chocolate mousse with woodruff ice cream and sour cherry puree. This dish provides an excellent range of different textures from soft to crunchy while providing a rich sweet yet salty taste and pleasant aromas that will fill the room.

It's the end of the tasting menu and Mark Tuttiett has not slowed down on fabulous dishes to impress because in this episode he creates a pink peppercorn mousse with hibiscus caramelised figs served on roasted dried figs with leaf crumble. This aromatic pudding doesn't just look amazing but also tastes amazing. This is a sure-fire treat for anyone with a sweet tooth.