Duck Breast with Parsnip Purée and Red Wine Reduction

Duck Breast, Red Cabbage and Celeriac

Béarnaise Sauce

Hollandaise Sauce

Sous-vide Rare Beef Steak with Béarnaise Sauce

Duck with Blackberry Sauce and Celeriac Mash

Individual Beef Wellingtons with Red Wine Jus

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

Scallops with pea purée

Sirloin Steak with New Potatoes and Chimichurri

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

Scallops with Parsnip Purée and Pancetta Crumbs