and prawn on lime mousse

with herb cream on hash browns

 with smoked salmon on peas panna cotta

on purple curry mousse

with Balsamic Lentils and Horseradish

with ginger mousse and cucumber relish

with dill

with fennel

with horseradish cream

with Peas-Guacamole on Saffron Sponge Cake

with Honey Mustard Crème on Dill Sponge Cake

with watercress

with horseradish in yellow carrot coat

with root vegetables and saffron

with root vegetables and chives

with spinach and mushrooms

with dill

with Jaipur Curry Prawn