Starters look great, where are the mains 
What is this one?
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Aside from the afternoon tea, that’s all part of the 7 course tasting menu (you choose between the lamb and the duck for one course).
That particular dish is stuffed sea bass, shrimp in brown butter, courgette puree, and then a roasted courgette topped with citrus gel, salt fingers and alysum flowers.
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I have been around kids too long, my first thought was that the shrimp were Cheerios…
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Yes they really are that green!
Homemade pea burgers ‘in build’ as @MonitorGold10 would say. Actually they’re undergoing chilling treatment for the next hour before being ready to shallow fry.
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What time should I swing by? 
Exactly my kind of thing.
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1 hour in the fridge, add half an hour of generalised kitchen faffing about so I’d say 8.30pm.
Have mix for another 4 in the fridge 
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These look great, good job.
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Thanks, Hel begs me constantly to make them, although I prefer my haloumi, mint and quinoa burgers.
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Where can I find the recipes Wayne?
In my head 
Edit: when I get a second I’ll try to jot them down if you’re interested.
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Yes please 
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So from the bowels of my cooking head I give you with some vagueness the recipe for green pea burgers.
Ingredients (to make 6 ish, maybe 8 depending on how thick a patty you make).
- 500g of peas cooked and cooled
- 200g of brown onions (usually 2-3 depending on size)
- 4-6 cloves of garlic, chopped very thinly or minced
- Some spring onions - 6 skinny ones or about 3 larger ones (Did i mention vague)
- 2 large eggs
- Chia seeds - optional but I like to put 2 tbsp of these in
- Rapeseed oil
- 1 tbsp of butter
Method
- Peel the onions and cut into half and then cut each half into 4-6 lengthways
- Spread out onions on baking sheet or dish and add the butter, some rapeseed oil and season with salt and pepper and roast in oven at 200 C for 30-40 mins. Remove and cool
- Put all the ingredientsexcept the oil into a processor and blitz until the peas break up but not so far as you end up with a puree
- Now either shape patties by hand or do what I did and spoon and press them into greased baking rings
- Put into fridge for at least an hour
- Remove from the rings if used and then fry in a lightly oiled pan, turning after about 5 mins. Typically 15 mins overall
- Don’t burn them!
Edit: Optional - finely chopped fresh mint into the mixture. Hel omits the mint and prefers chopped red chilli instead but use sparingly to avoid overpowering the peas
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Thanks Wayne 
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I’ll do the haloumi one when I get chance
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Oddly, I fancy both of those 