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Sides

Strawberry and Goat's Cheese Crostini with Balsamic Pearls

Green Pea and Lemon Verbena Hummus with Crispy Chickpeas and Zahter

Beetroots caramelised with Smokey Chilli Jelly, Freekeh, Walnuts and Spiced Yoghurt

4 as a light main

1 hour 15 minutes

Raw Beetroot and forced rhubarb salad with Moscatel Vinegar, salted ricotta, tarragon and pine nuts.

Couscous Salad with Preserved Lemon, Broadbeans and Chicken

Chopped salad with Siyez and Pomegranate Molasses dressing

Artichokes, raw courgettes, Preserved Lemon and deep fried feta

Roast fennel with chorizo, Sherry Vinegar and rosemary and anchovy alioli

Black Olive and Feta Flatbreads

Salad of winter bitter leaves, watercress, pear and Comte with Fig Leaf Oil

Black rice, grilled baby gem, roast onions and crispy chicken skin

4 as side dish or light starter

Steak, cauliflower and hazelnut salad with chicory, blood orange and Organic Balsamic Vinegar

4 as a light main

Mediterranean Vegetables with Buffalo Mozzarella and Balsamic Pearls

Courgettes with Riesling Agridulce, Fresh Leaf Basil Oil, chilli flakes & mint

Carrot Escabeche with Oporto Vinegar, Saffron and Marcona Almonds

4 as a side dish

Pea, broad bean and Traditional Genovese Basil Pesto dip

Baked Feta with Torn Piquillo Peppers and Baked Pitta Chips

Tomatoes stuffed with Freekah, lentils, Chermoula, Smokey Semi Dried Tomatoes, walnuts and cream cheese

Roast leeks, labneh, Chermoula, Sun Dried Peppers, Capers and pine nuts

Turkish bulgur wheat salad with Rose Harissa Pesto and tomatoes

4-6 as a side dish

Quick Panzanella

Chicken Stock with Fresh Leaf Parsley Oil

Tomato and Judion bean salad with Fresh Leaf Fig Oil

4 as a starter or side

Fig, Pecorino & Walnut Salad with Balsamic Vinegar

Chicken wings in Tahini, Zhoug and honey with a cucumber, carrot and Moscatel vinegar salad

3 – 4 as a light meal

1 hour 15 minutes

Puff pastry wheels with Green Pesto, spinach, Balsamic semi dried tomatoes and red onion

4-8, as a snack

Asparagus with Preserved Lemons and Pickled Chilli

Roasted aubergines with Tahini, date molasses, feta and Lemon Oil

Smashed Roasted Beetroots with Zhoug, feta and toasted pine nuts and seeds.

Serves 4 as a side dish

Roasted cauliflower with Zhoug, yoghurt, fried broad beans, Poponcini Peppers and Preserved Lemons

4 as side or 2 as main

Bread stuffing with Basil Pesto, bacon, kale and apple

1 Hour 30 Minutes

Rose Harissa and maple roasted carrots

Bread stuffing with Sun Dried Tomato Pesto, chorizo, mushrooms and Balsamic Semi Dried Tomatoes

1 Hour 30 Minutes

Rose Harissa and red pepper dip

Parsnips cooked in Early Harvest olive oil with Balsamic Pearls and Sweet Smoked Paprika

Red Grape Must Mustard Yorkshire Puddings

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