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

Herb Crusted Lamb with Pea Purée and Asparagus

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

Sous-vide Pork Cheeks in Red Wine

Fillet of Beef with Porcini Parmesan Stuffing and Red Wine Gravy

Individual Beef Wellingtons with Red Wine Jus

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

Salmon with Ginger Sauce and Spiced Cashews

Lamb Tagine with Apricots and Honey

Cuban-spiced Salmon with Tomato Avocado Salsa

Sea Bass with Castelluccio Lentils - Spigola con lenticchie di Castelluccio

Five-spice Duck with Mushrooms, Asian Vegetables and Rice