- Paella
- Pan fried brill with sauce vierge
- Pan fried halibut with truffle poached egg, hollandaise and cavalo nero
- Pan fried monkfish with red wine sauce
- Pan fried salmon with sauce vierge
- Pan roasted duck with ginger chutney, asparagus and Tenderstem broccoli
- Pan roasted potato and sardine tart with sun blush tomatoes
- Pan-fried cod with beurre noisette, griddled baby leeks and a red wine reduction
- Pan-fried courgette risotto with courgette tempura and tomato ragu
- Pan-fried Dover sole with a shrimp and caper butter sauce and wilted spinach
- Pan-fried duck breast with smoked aubergine purée and sautéed spinach
- Pan-fried duck breast with squash pickle and peach purée
- Pan-fried fillet of lemon sole with pea and sorrel sauce
- Pan-fried goats’ cheese and aubergine with spiced pickle and herby salad
- Pan-fried halibut with late summer vegetables and mussels
- Pan-fried halibut with sprout tops and a cockle, mussel and clam sauce
- Pan-fried kidneys with Madeira and sherry sauce, toasted sourdough and salad
- Pan-fried mackerel with beetroot and celery salad
- Pan-fried pigeon breast, wild mushroom and beetroot salad
- Pan-fried plaice with crab and samphire