Butterscotch panna cotta with pear sorbet (Mark Southon)

Steamed scallops with cauliflower and truffle purée

Lime glaze

Raspberry mini clafoutis

Tomatoes with wasabi dressing

Sun-dried tomato tartare

Prawn and trout terrine with horseradish cream

Parmesan baskets with goat's cheese mousse

Pork fillet wrapped in prosciutto with barbecue butter

Camembert with cranberries and almonds

Smoked salmon muffins with steamed eggs and herbed relish

Five spice duck with mushrooms and Asian greens