Lamb Cooked Two Ways with Carrot and Ginger Purée and Red Wine Jus

Herb Crusted Lamb with Pea Purée and Asparagus

Duck Breast, Red Cabbage and Celeriac

Poached Cod with Beurre Blanc and Tenderstem Broccoli

Crispy Hake with Sous-vide Cauliflower Purée and Pancetta Crisps

Chicken Liver Parfait

Celeriac, Roasted Hazelnut and Truffle Soup

Salmon and Leek Parcel with New Potatoes

Duck Breasts with Orange Ginger Sauce, Mashed Potatoes and Green Beans

Scallops with Parsnip Purée and Pancetta Crumbs

Fillet of Beef, Mushroom and Stilton Rarebit Tarts with Celeriac Purée

Parsnip Blinis with Stilton, Walnuts and Honey