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Pan-fried duck breast with squash pickle and peach purée
Fresh pasta with griddled asparagus and a lemon and breadcrumb topping
Salt-baked beetroot with blue cheese biegnets and a rainbow beetroot salad
Blackened salmon with miso aubergine purée
Pan-fried trout with orange hollandaise and fennel and grapefruit salad
Grilled aubergine with tomato sauce and courgette flowers
Ginger and syrup cheesecake
Barbecued sardines
Lychee drop scones with sautéed lychees and mango
Mussels marinière
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