When Pascal Aussignac moved to the UK he brought the essence of Gascony with him. He believes that a good recipe will contain 'not more than three flavours' and views presentation as an important factor for keeping diners in raptures.

Fittingly this collection is full of creatively presented dishes, with several edible flower recipes including Courgette flowers with goat's cheese and violet jelly and his signature Primavera tulips. Duck is another special ingredient for Pascal, as seen in his Foie gras bon-bon recipe and the classic French dish Duck pot-au-feu.