Venison fillet encrusted with fennel and cumin, pea puree boulangere potatoes end sweet potato mash

Thai Scallops then Pepper and Cranberry encrusted Venison Fillet

Delicately flavoured Thais sauce using home make fish stock, ginger, lemon rind, tamarind, garlic and garnished with coriander. Should have more colour on the scallops but I turned the wrong pan down, doh!

Venison encrusted with crushed black pepper and cranberry with a garlic puree, dauphinoise potato and kale. I smeared the venison with Dijon mustard to help the crust stick.

Boned and Rolled Chicken stuffed with Spinach & Asparagus

I'm still mastering skinning the chicken then rolling it in its skin and cooking but getting there.This is taken from Tom Kichen's excellent book From Nature to Plate. Admittedly, his looks a little better, but I was hungry and his wouldn't feed a sparrow.

King Prawn & Wolffish Risotto with a Chorizo Ouree

Chorizo puree is the way to go.  It really adds vibrant colour to a dish as well as taking away some of the strength of the flavour which can sometimes over power the main flavours.  Warm through the chorizo, add some cream then put in a blender the pass through a fine sieve.  These King Prawns were massive and not cheap too.  Risotto made with home made fish stock.