Duck Breast with Parsnip Purée and Red Wine Reduction

Pork Tenderloin and Roasted Sweet Potatoes with Port Sauce

Duck Breast, Red Cabbage and Celeriac

Sous-vide Fillet Steak with Peppercorn Sauce, Dauphinoise Potatoes and Green Beans

Beef Tartare with Capers, Red Onion, Sun-dried Tomatoes and Aïoli

Hollandaise Sauce

Crab Briks

Spaghetti alla Carbonara

Salmon with Lemon Hollandaise, Asparagus and Rice

Sous-vide Cantonese-style Beef, Tomato and Onion Stir Fry

Sous-vide Citrus Chicken Wings with Potatoes

Individual Beef Wellingtons with Red Wine Jus