Salmon with Lemon Hollandaise, Asparagus and Rice

Duck Breast with Parsnip Purée and Red Wine Reduction

Duck Breast, Red Cabbage and Celeriac

Sous-vide Scallops in Lemon Butter Sauce

Creamy Mushroom Soup; Stuffed Peppers with Rice and Tomato Sauce

Béarnaise Sauce

Fillet of Beef with Porcini Parmesan Stuffing and Red Wine Gravy

Steak au Poivre

Sirloin Steak with New Potatoes and Chimichurri

Scallops with Parsnip Purée and Pancetta Crumbs

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

Duck with Blackberry Sauce and Celeriac Mash