Pan Fried Cajun Seabass with Asparagus & Lime Chilli Butter Chef: Simon O'Connell
Golden Crisp Lemon Sole Goujons served with Tartare Sauce Chef: Charlo Clarke
Lemon Chicken Pittas with Rainbow Umami Salsa Chef: Lisa Mullaney
Poached Eggs with Spring Peas Cream Chef: Alberto Rossi
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