"We made 'Toad in the Hole' in our own version. We made a hole in a potato with sausage flavored with African spices. And Victoire made the wonderful pancakes of the same mixture as a Yorkshire pudding, and the sauce."

"Our inspiration was the bangers and mash. Instead of using sausages, we used pork belly. And there is a potato puree, flavored with sage. There's a cookie that you have on top. It's a crunchy onion cookie."

"We have prepared for you not-so-traditional fish and chips. We have made seaweed battered cod, minted peas, mint and tahina velouté. And the fries are malt vinegar fries."

"We made cod with seafood and potatoes. It's inspired by fish pie. And then we have potato puree with a little bit of english mustard, pickled onions, salmon roe, mussels, and a sauce made from champagne."

"The idea of the fish pie is to be deconstructed. So from the right, you have the crumb, and then you come with the potato, then with the sauce, and finally with the fish."

"We made seared pork tenderloin, and we served it with leek fondue, and we wanted to add a twist on the mashed potatoes, so we added some celeriac to it. We glazed some carrots with honey and thyme."

"And Nicole, we have a traditional Yorkshire Pudding, part of our inspiration from the Sunday roast, and a brown butter pork jus that's made with apple cider."

"So we made a shepherd's pie. In the potato itself, we have lamb dust, we have pea gel,  pea puree, fresh peas, and the carrots, they are infused in lamb stock. Alongside, we have a beautifully cooked piece of lamb."

"We did a Thai style scotch egg, with Thai sausage around, nice crispy salad underneath with some fresh mint and then a cilantro aioli."

"And we also have the Thai fish sauce dressing for the crunchy salad also."