Parsnip Soup with Caramelised Onions

Duck Breast with Parsnip Purée and Red Wine Reduction

Poached Cod with Beurre Blanc and Tenderstem Broccoli

Fish Pie with Salsa Verde-laced Béchamel

Sous-vide Rare Fillet Steak with Herb Garlic Butter

Salmon with Lemon Hollandaise, Asparagus and Rice

Beetroot Rosti with Smoked Salmon and Herb Crème Fraîche

Sous-vide Cinnamon and Port-glazed Plums

Celeriac, Roasted Hazelnut and Truffle Soup

Duck breast à l`orange with orange zabaglione

Salmon Gravadlax with Buckwheat Blinis

Scallops with Parsnip Purée and Pancetta Crumbs