Course Festive Breads: Italian Panettone and Spanish Roscón Chocolate and Orange Panettone See recipe
Course Sous Vide: Beef and Lamb Traditional Roast Shoulder of Lamb with Potato Rosti and a Green Salad See recipe
Course Sous Vide: Beef and Lamb Stuffed Oxtail in it Juices, Trinxat Puree and Fresh Salad See recipe
Course Mediterranean Fine Cuisine Cured and pickled sardinewith smoked aubergine and sardajo sauce See recipe
