- Pan-fried pork fillet with prune and Armagnac sauce and sautéed potatoes
- Pan-fried pork steak with aubergine, chorizo and fennel
- Pan-fried rainbow trout with dwarf beans, peas and almonds
- Pan-fried red snapper with coriander Puy lentils
- Pan-fried salmon with aster tripolium and scallop broth
- Pan-fried sirloin steak with red wine and snail sauce
- Pan-fried snapper, couscous and nage of carrots
- Pan-fried trout with orange hollandaise and fennel and grapefruit salad
- Pan-fried turbot with champagne sauce, leeks and sprouts
- Pan-roasted potato tart with sardines and roasted tomatoes
- Pan-roasted turbot with ratatouille and chive beurre blanc
- Pancakes with chocolate sauce
- Pancetta-wrapped goats’ cheese en croute with chilli apple chutney
- Panko-coated squid with palm sugar and coriander pesto
- Panna cotta with mini doughnuts and fresh raspberries
- Panna cotta with roasted rhubarb and dripping cake
- Parkin with cider and golden syrup sauce
- Parma ham wrapped mozzarella with plum chutney
- Parmesan crusted chicken escalope with slow roasted tomatoes
- Parsley and asparagus soup with poached egg and pork scratchings