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Sides

Bruschetta with aubergine, goat's cheese, thyme and balsamic pearls

Roasted Corn with Capia Butter

Goats' cheese and red chilli bruschetta

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

Strawberry and Goat's Cheese Crostini with Balsamic Pearls

Charred Hispi with Supergreen Pesto

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

Couscous Salad with Preserved Lemon, Broadbeans and Chicken

Bergamot Tomato and Carrot Chutney

Chicken Stock with Fresh Leaf Parsley Oil

Tomato and Judion bean salad with Fresh Leaf Fig Oil

4 as a starter or side

Black Olive and Feta Flatbreads

Pane Con Cipolla

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

Mediterranean Vegetables with Buffalo Mozzarella and Balsamic Pearls

Fregula Salad with Hot Chilli Tomatoes

Antipasti Board

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

Bessara Dip with Broad Beans and Butterbeans

Red Grape Must Mustard Yorkshire Puddings

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

Baked Feta with Torn Piquillo Peppers and Baked Pitta Chips

Spicy Moroccan rice with raisins and pistachios

Beetroot and Zahter en Papiotte

Rose Harissa and maple roasted carrots

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

1 Hour 30 Minutes

Raw Fennel, Olive, and Orange Salad

Barley Couscous salad with Beetroot and Toasted Almonds

Rose Harissa Dressing

Rose Harissa and red pepper dip

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

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