DINNER PARTIES - MAINS Crispy Duck Leg with Star Anise and Ginger Broth, Tamarind Roasted Spring Vegetables and Coconut Rice Parma Ham wrapped Monkfish with Braised Puy Lentils and Wilted Spinach Pan Fried Salmon with Bacon & Red Wine Sauce, Sweet Potato Mash and Carrot Julienne Ballotine of Chicken with Sausagemeat and Herb Stuffing, Mustard Sauce, Boulangere Potatoes and Green Bean Parcels Turkish Marinaded Leg of Lamb, Jewelled Couscous, Tomato Chilli Compote and Houmous