An open tartine of smoked salmon & cream cheese served on German rye bread

A delicious selection of four seasonal cold meats & four cheeses, served with crackers & sliced bread

Shortcrust pastry with turkey, ham & cranberry in a creamy white wine sauce and topped with a chestnut, sage and onion stuffing, served with new potatoes and broccoli

Italian linguine in a crème fraiche and lemon sauce, with balsamic roasted vegetables, semi-dried tomatoes, oregano and feta

Bronze-die pappardelle with shredded British chicken and baby spinach, tossed in basil and garlic, Italian cheese and chopped pistachios

Soy-marinated British chicken in a honey, ginger and garlic sauce with sesame-topped choi sum, yellow peppers and red onions, served with rice and broccoli.

Tender strips of pork in a mustard, sherry and crème fraiche sauce with chestnut mushrooms and pickled red onions, served with new potatoes and broccoli.

Slow-cooked leg of lamb in a rich tomato sauce with kale, cannellini beans, roasted red onions, cherry tomatoes and finely chopped preserved lemon, served with new potatoes.

Diced leg of lamb, marinated in spices & yoghurt, cooked with tomatoes & onions, served with rice

Sliced duck in a spicy red Thai curry infused with cinnamon, lemongrass and ginger, served with broccoli and rice.

Oven roasted peppers with cauliflower and spinach in a gently spiced chickpea and lentil sauce, served with rice.

Prime rump of beef cooked slowly with chestnut mushrooms in a rich brandy sauce, served with new potatoes and broccoli

An indulgent all-butter sponge pudding made with chopped dates and topped with a rich toffee sauce, served with a scoop of vanilla ice cream

A compote of baked Bramley apples topped with crumble and served with a scoop of vanilla ice cream