With apricot cranberry and sage stuffing (1,7,10,12)

Slow braised in red wine, garlic roasted shallot and chickpea sauce (7,12)

Served on a black olive and tomate tapenade with crayfish bisque (1,4,7,12)

(9,10,11,12)

With pak choy and lyonnais baby potatoes (10,12,7)

Served with an apricot and chilli chutney roasted squash purree and a thyme and red wine jus