Lamb Samosas, Gratin of Hake with Prawns, Spinach and basil followed by Passion Fruit Panna cotta with Poached Autumn Berries are all on Neven's menu this week. This week Neven heads to Meath to meet Pat Clarke of Clarke’s Soft Fruits where he chooses some fresh fruits for a delicious pudding to complete this week’s menu. In the kitchen he begins with his starter of Lamb Samosas with Raita which is followed by a beautiful main dish of Gratin of Hake with Prawns, Spinach and basil. Neven then prepares Passion Fruit Panna cotta with Poached Autumn Berries to finish:“What makes this version a little different is the addition of coconut milk which gives a truly exotic flavour”, says Neven. “The thin layer of passion fruit jelly on the top looks really stunning.”