Chef owner of Heaney's Tommy Heaney makes cured monkfish with muscat grapes, almonds, elderflower ajo blanco and borage flowers.

Then he makes a dish of roast halibut, summer vegetables, duck and fenugreek consomme garnished with basil, chives, lovage and nasturtium.

Finally, the chef makes barbecued lamb with an anchovy emulsion, crispy kale and a lamb reduction finished with samphire, sea purslane, sea aster and monk's beard.

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