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Roast pheasant with chestnut mash and honeyed parsnips
Bridie pies
Crab tortellini with spring vegetables, crab sauce and chive oil
Salmon, scallop and mackerel pie with green salad and honey dressing
Duck confit with butter bean mash, tomato and butter bean compôte and red wine sauce
Moroccan-style banana, apricot and cinnamon filo parcel
Dark chocolate and coffee terrine with coffee crème anglaise
Posh cheese on toast with apple compôte and baby beetroot salad
Steamed Thai chicken noodle salad
Chocolate caramel tart with salted crumble ice cream
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