• 

  Peach, rosemary and lime galette

• 

  Puy lentil and aubergine stew (SIMPLE, pg 159)

• 

  Pappardelle with rose harissa, black olives and capers (SIMPLE, pg 188)

• 

  Slow-cooked chicken with a crisp corn crust (SIMPLE, pg 236)

• 

  Mushroom and herb polenta

• 

  Bridget Jones's pan-fried salmon with pine nut salsa (SIMPLE, pg 246)

• 

  Cauliflower, pomegranate and pistachio salad (SIMPLE, pg 91)

• 

  Iranian herb fritters (SIMPLE, pg 22)

• 

  Braised eggs with leek and za’atar (SIMPLE, pg 6)

• 

  Stuffed aubergine in curry and coconut dal (FLAVOUR, pg 152)

• 

  Paella with Soller prawns and grilled vegetables

• 

  Pork belly bánh mì

• 

  French beans and mangetout with hazelnut and orange

• 

  Buckwheat and ricotta hotcakes with preserved lemon salsa

• 

  Roasted lemon and fregola salad

• 

  Hummus with grilled quail, pomegranate molasses and parsley salsa

• 

  Tomato and watermelon gazpacho

• 

  Purple-sprouting broccoli with rice noodles

• 

  Celeriac and lentils with hazelnuts and mint

• 

  Baked dakos with spiced chickpeas, tomato and feta

• 

  Dark chocolate mousse with baileys & mascarpone cream

• 

  Razor clams with saffron mayonnaise

• 

  Bourbon-glazed spare ribs with smoked corn salad

• 

  Victoria sponge with strawberries and white chocolate cream (SWEET pg 96)

• 

  Olive oil flatbreads with three-garlic butter

• 

  Twice baked feta potatoes with za'atar pesto

• 

  Grilled sea bass with herb and raisin salsa and chermoula marinade

• 

  Barbecue beef short ribs with black garlic and urfa chilli

• 

  Spring salad

• 

  Char-grilled sprouting broccoli with sweet tahini

• 

  Walnut and halva cake

• 

  Roast parsnips and jerusalem artichokes with cavolo nero and stilton

• 

  Potato and gochujang braised eggs

• 

  Fig, yoghurt and almond cake with (or without) extra figs

• 

  Red lentil and chard soup

• 

  Roasted potatoes with caramel & Agen prunes