Lamb rack with port sauce and parsnip purée

John Dory with cauliflower couscous and corn purée (Mark Southon)

Salmon with fennel and apple salad

Mussels in white wine and cream sauce

Duck breasts with orange ginger sauce, mashed potatoes and green beans

Slow roasted lamb shoulder and fennel with agrodolce dressing

Parmesan-crusted lamb cutlets, creamed spinach and smashed spuds

Chorizo and prawns a la Sidra

Pork and gravy with red wine cabbage

Steamed scallops with cauliflower and truffle purée

Crumbed cutlets with cauliflower purée (Post-natal)

Scallops with pea purée