Roasted Beetroot, Pant Ys Gawn Goat’s Cheese and Onion Marmalade Tart with Fresh Fig Curried Beef Empanadilla with Chili and Coriander Yoghurt Celeriac and Tarragon Remoulade Wrapped in Bresaola Chorizo and Saffron Paella Arancini with Roast Pepper Seven and Wye Valley Smoked Salmon with Avocado and Horseradish Mousse on Pumpernickel Dried Apricot filled with Whipped Gorgonzola and Walnuts