Duck Breast with Parsnip Purée and Red Wine Reduction

Sea Bass with Cavolo Nero, Cannellini Beans and Red Pepper

Chicken Liver Parfait

Fillet of Beef with Porcini Parmesan Stuffing and Red Wine Gravy

Herb Crusted Lamb with Pea Purée and Asparagus

Duck, Apricot and Pine Nut Pastilla

Pears in Spiced Red Wine

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

Smoked Mackerel and Tarragon Soufflés

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

Sea Bass with Raisins and Pine Nuts

Stuffed Pork Fillet with Celery and Potato Purée