Poached Cod with Leek Sauce, Steamed Carrots and Basmati Rice

Duck Breast with Parsnip Purée and Red Wine Reduction

Pollock in Champagne Sauce

Duck Breast, Red Cabbage and Celeriac

Herb Crusted Lamb with Pea Purée and Asparagus

Salmon Gravadlax with Buckwheat Blinis

Salmon Fillets with Salsa Verde

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

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

Asparagus and Potatoes with Hollandaise Sauce

Salmon with Lemon Hollandaise, Asparagus and Rice

Scallops with Parsnip Purée and Pancetta Crumbs