Duck Breast, Red Cabbage and Celeriac

Chicken Liver Parfait

Fillet of Beef with Porcini Parmesan Stuffing and Red Wine Gravy

Sweet Potato Mash with Sage and Hazelnuts

Herb Crusted Lamb with Pea Purée and Asparagus

Carrot and Roasted Red Pepper Purée

Stuffed Pork Fillet with Celery and Potato Purée

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

Salmon Gravadlax with Buckwheat Blinis

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

Roast Spiced Duck with Plums and Cauliflower Potato Purée

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