Luke Tipping's food carefully balances seasonal ingredients to create colourful, attractive dishes.

The humble winter turnip is given a new lease of life in his Roast crown of duck recipe, where they are served caramelised to golden perfection along with buttered pak choi and sweet peach.

For a vivid starter try his Citrus cured salmon with avocado purée recipe, a dish which allows the glorious colours of its ingredients to shine through - the green of the avocado against the vibrant flesh of the salmon, with dramatic dashes of black caviar.