Crispy-skinned snapper with macadamia cream and spring vegetables

Prawn cocktail with gin-pickled cucumbers

John Dory with cauliflower couscous and corn purée (Mark Southon)

Double-baked cheese soufflés with asparagus sauce

Béarnaise sauce

Grilled scallops with chilli jam

Lamb cutlets with spinach and pea purée

Mussels in white wine and cream sauce

Parmesan baskets with goat's cheese mousse

Lamb rack with port sauce and parsnip purée

Poached egg pots with smoked salmon and avocado salsa

Crumbed cutlets with cauliflower purée (Post-natal)