Duck Breast with Parsnip Purée and Red Wine Reduction

Duck Breast, Red Cabbage and Celeriac

Poached Cod with Beurre Blanc and Tenderstem Broccoli

Béarnaise Sauce

Fillet of Beef with Porcini Parmesan Stuffing and Red Wine Gravy

Herb Crusted Lamb with Pea Purée and Asparagus

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

Porcini and Pancetta Risotto - Risotto con porcini e pancetta

Crispy Hake with Sous-vide Cauliflower Purée and Pancetta Crisps

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

Celeriac with Chimichurri Dressing and Crispy Puff Pastry

Smoked Mackerel Pâté