Chopped Liver

Beef and Vegetables with Parmesan Yorkshire Puddings

Saddle of Venison with Cranberry Compote, Mushroom Dumplings and Squash

Braised Red Cabbage with Grated Apples

Pork Wellington with Green Pea Duxelles and Champagne Sauce

Slow-cooked Short Rib with Beetroot Purée

Smoked Salmon, Courgette and Spinach Flatbread

Red Wine-poached Pears with Crème Anglaise

Sous-vide Cinnamon and Port-glazed Plums

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

Pork Tenderloin with Paprika Cream Sauce and Linguine

Duck Breast with Parsnip Purée and Red Wine Reduction