Duck Breast, Red Cabbage and Celeriac

Crispy Hake with Sous-vide Cauliflower Purée and Pancetta Crisps

Layered Salmon and Avocado Terrine

Chicken Liver Parfait

Fillet of Beef with Porcini Parmesan Stuffing and Red Wine Gravy

Crab, Saffron and Parmesan Tartlets

Herb Crusted Lamb with Pea Purée and Asparagus

Steak au Poivre

Duck Breasts with Orange Ginger Sauce, Mashed Potatoes and Green Beans

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

Salmon Gravadlax with Buckwheat Blinis

Scallops with Parsnip Purée and Pancetta Crumbs