Coq au vin blanc with mashed potato

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

Duck breast à l`orange with orange zabaglione

Grilled eye fillet with Café de Paris butter

Duck confit with lentil & orange salad

Ruby kingfish with citrus yoghurt dressing

Five-spice duck with mushrooms, Asian vegetables and rice

Scallops with pea purée

Steamed fish fillets in a creamy leek sauce

Pork tenderloin with red wine sauce and vegetables

Lamb rack with port sauce and parsnip purée

Beef cheek Bourguignon