Steamed saffron sponge with burnt mandarin custard

Little sticky date puddings with salted toffee sauce

Ricotta gnocchi "ripassati" with lemon-sage butter and pumpkin puree

Whole banana ice cream with bread praline and corn spun toffee (Kane Pollard)

Quick grated pickle (Thermomix® Cutter)

Spiced poached pears with vanilla cheesecake and gingernut crumb

Lemon curd

Choron sauce (Tomato béarnaise)

Chocolate and chilli tart

Traditional crème brûlée

Dani Valent's Basque cheesecake

Hollandaise