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.
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[@drewdrewski6278]

I love the creativity here.. Talented dude!!

[@princegurung1429]

so much passion and ideas :)

[@61samcarter]

Wow, three stunning plates. Love the lack of over complication and unnecessary components.

[@danbgrd]

looks delicious. I'd love to know the chefs thought process behind the portion size. all I was thinking was less duck. more crusty. And on the main. just one more strip of lamb
regardless. looks bloody delicious