Chef Olly Rouse creates duck liver parfait, lamb rump and white chocolate and praline recipes

Chef Olly Rouse from Lainston House near Winchester creates three recipes that reflect his style of food at Lainston House. The first is duck liver parfait which is served with duck tongues and pickled mouli. The second is a lamb rump which has been cooked in a water bath and then roasted in a pan, this is served with a spiced aubergine purée and then dessert is aerated white chocolate flavoured with basil and served with rum jelly. The Staff Canteen, is a website for professional chefs, which offers the b