Duck Breast with Parsnip Purée and Red Wine Reduction

Duck Breast, Red Cabbage and Celeriac

Poached Cod with Beurre Blanc and Tenderstem Broccoli

Beef Tartare with Capers, Red Onion, Sun-dried Tomatoes and Aïoli

Sweet and Sour Slow Cooked Pork Ribs

Sous-vide Scallops in Lemon Butter Sauce

White Long-grain Rice

Chicken Liver Parfait

Sous-vide Sausage Ragù

Traditional Austrian Beef Goulash

Haggis and Pancetta Roulade with Whisky Sauce

Brandy Chicken Liver Pâté