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

Lamb shanks with risoni and feta

Scallops with pea purée

Crispy-skinned snapper with macadamia cream and spring vegetables

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

Beef cheeks with vanilla carrot purée and thyme glazed carrots

Salmon with fennel and apple salad

Grilled eye fillet with Café de Paris butter

Seared tuna on chilli bean mash

Pork and lentils with onion and radish pickle

Lamb rack with port sauce and parsnip purée

Slow roasted lamb shoulder and fennel with agrodolce dressing