Slow roasted lamb shoulder and fennel with agrodolce dressing

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

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

Asparagus and broad bean salad

Braised cabbage and leek with steamed salmon

Five-spice duck with mushrooms, Asian vegetables and rice

Five spice duck with mushrooms and Asian greens

Pork fillet wrapped in prosciutto with barbecue butter

Salmon, asparagus and potato salad

Crispy-skinned snapper with macadamia cream and spring vegetables

Scallops with pea purée

Steamed fish with green mash