Duck Breast, Red Cabbage and Celeriac

Crispy Hake with Sous-vide Cauliflower Purée and Pancetta Crisps

Sea Bass with Cavolo Nero, Cannellini Beans and Red Pepper

Fig, Roquefort and Prosciutto Tart

Herb Crusted Lamb with Pea Purée and Asparagus

Duck, Apricot and Pine Nut Pastilla

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

Twice-Baked Watercress, Goat's Cheese and Hazelnut Soufflé

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

Steamed Cod with Vizcaina Sauce

Scallops with Parsnip Purée and Pancetta Crumbs

Salmon Fillets with Salsa Verde