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

Five spice duck with mushrooms and Asian greens

Coq au vin blanc with polenta madeleines

Pork tenderloin with red wine sauce and vegetables

Venison Wellington

Beef cheeks with vanilla carrot purée and thyme glazed carrots

Sous vide salmon with avocado cream (TM5)

Twice-cooked pork belly with lentils

Apple, leek and sage sauce

Salmon with mango sauce, snow peas and carrots

Steamed scallops with cauliflower and truffle purée

Cider-brined pork chops with apple dressing