French chicken liver pâté (L'Atelier Gourmet Food)

Lime panna cotta with gin and finger lime granita

Spiced poached pears with vanilla cheesecake and gingernut crumb

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

Béarnaise sauce

Duck breast à l`orange with orange zabaglione

Lamb cutlets with spinach and pea purée

Mussels in white wine and cream sauce

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

Salmon with fennel and apple salad

Steamed scallops with cauliflower and truffle purée

Scallops with Parsnip Purée and Pancetta Crumbs