A bright citrus salad with cucumber, shallots and herbs, tossed in a tangy fish‑sauce dressing and topped with crunchy coconut floss.
A hearty, layered pie of thinly sliced King Edward potatoes, Gruyère and feta cheeses, olives and herbs, baked between buttery puff pastry and served with a bright salsa verde.
Crispy oven‑roasted potato sticks served with a tangy tahini‑yoghurt sauce and a fragrant smoky sweet nut topping, finished with pickled coriander stems.
Tender thick‑stemmed asparagus is tossed in olive oil, grilled, and served with a creamy labneh, nutty brown butter infused with thyme, brown sugar and burnt lemon powder, and finished with fresh lemon segments and zest for a bright, aromatic side dish.
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