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

Herb Crusted Lamb with Pea Purée and Asparagus

Scallops with pea purée

Duck Breast with Parsnip Purée and Red Wine Reduction

Salmon Rillette, Onion Chutney, Toasted Sourdough

Crispy Hake with Sous-vide Cauliflower Purée and Pancetta Crisps

Béarnaise Sauce

Duck with Blackberry Sauce and Celeriac Mash

Individual Beef Wellingtons with Red Wine Jus

Asparagus and Potatoes with Hollandaise Sauce

Lobster and Tarragon Risotto - Risotto con aragosta e dragoncello

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