Parsley & almond fennel, letting go & moving on
Charred artichokes, marcona almonds, grapes
Super squash, spinach and pine nut ‘lasagne’ with cashew cream (vegan, GF)
Thyme lamb koftes
Courgette salad
Cardamom chicken & yoghurt curry
Pork- & aubergine-stuffed cabbage rolls
Grapefruit, chicory & basil salad
Hummus & pea veg bowl with sumac oil
Lamb-stuffed aubergines
Frozen coconut brownies (dairy- & gluten-free & amazing)
Baked sesame & honey feta with cauliflower pilaf
Chicken, leek & saffron soup
Rainbow trout with braised fennel + lemony walnut crumble
Aubergine & courgette bake with cashew cream
Yoghurt-coated lamb steaks with rosemary & za’atar
Mustardy spring greens with fresh coconut
Venetian-style sweet & sour prawns
Beetroot, cauliflower & cavolo nero with almond butter dressing
Mahmudiye: chicken with shallots, apricots & almonds
Raw cauliflower couscous, salted almonds + lemon with squid
Aubergine slices with tahini-lemon sauce, basil and pomegranate
Porcini & beans
Lime + Barley 