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Pan-roasted turbot cooked on the bone with fennel croquettes and Pernod velouté

This roast turbot recipe from Robert Thompson will be sure to impress the most ardent of foodies.

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Buffalo mozzarella with peas, broad beans, mint, lemon and olive oil

This simple mozzarella salad recipe from Robert Thompson features creamy buffalo mozzarella, lovely fresh peas and broad beans for a beautiful dish. The mint and lemon are spectacular together in adding further freshness to this verdant salad - a perfect summer recipe.

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Romesco with Bellota ham, vegetables and salad

A fragrant romesco sauce is given backing by a range of seasonal vegetables in this ultra fresh salad from Robert Thompson. This is a great romesco recipe to make

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Glazed lemon tart with crème fraiche

This fresh, zesty glazed lemon tart recipe from Robert Thompson is endlessly impressive and is always popular at his Pond Cafe. A perfect lemon tart recipe for a refreshing end to a dinner party, or served with a cup of coffee for a mid-afternoon treat.

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Vanilla panna cotta with strawberries and Grappa

Robert Thompson shares his divine vanilla panna cotta recipe which includes the Italian spirit, Grappa. The panna cotta is simple to prepare and makes a great summery dessert

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Charred mackerel with tomato ceviche

A simple summer recipe, Robert Thompson pairs beef tomatoes with lime and coriander to make a zingy ceviche, served with charred, barbecued mackerel fillets. A stunning mackerel recipe perfect if you're looking for new barbecue ideas.

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Pan-roasted breast of mallard with a samosa of braised leg, salt-baked swede, parsnip purée

Robert Thompson's roast duck recipe brings out a plethora of rich, meaty flavours.

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Kiss The Cook Recipes White

Kiss The Cook Recipes White from @fabricdotcom Designed by Mary Lake-Thompson, Ltd. For Robert Kaufman, this cotton print features a cooking and kitchen motif. Perfect for quilting, apparel and home décor accents. Colors include white, grey, black, shades of red and shades of yellow.

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Oven roasted squab pigeon with braised crispy leg and foie gras hollandaise

Oven roasted squab pigeon with braised crispy leg and foie gras hollandaise - This Robert Thompson squab pigeon recipe uses the breasts and legs of this moist and tasty bird. Prepare the legs earlier in the day and then fry just before serving. If you are unfamiliar with butchery, ask your butcher to prepare the bird for you. This game dish requires cooking sous vide so make sure you have all the necessary equipment before you begin.

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Robert Thompson at The Hambrough | My Isle of Wight

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