Duck Breast with Parsnip Purée and Red Wine Reduction

Poached Cod with Beurre Blanc and Tenderstem Broccoli

Fig, Roquefort and Prosciutto Tart

Herb Crusted Lamb with Pea Purée and Asparagus

Lamb cutlets with spinach and pea purée

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

Crab Croquettes with Romesco Sauce

Scallops with pea purée

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

Smoked Mackerel Watercress Dip

Lobster and Tarragon Risotto - Risotto con aragosta e dragoncello

Duck with Blackberry Sauce and Celeriac Mash