Pineapple crema
If you’re looking for a fresh alternative to a classic sauce for seafood or sharing plates, this pineapple butter is
Strawberries and cream stuffed crème brûlée toast
If strawberries and cream met a crispy, caramelised dessert toast, this would be it. Inspired by the stuffed toast trend,
Korean glazed celeriac with sesame ketchup
A bold, plant-forward dish that proves celeriac can be every bit as good as a meat dish. Glazed in a
Green gazpacho with braised leek and almonds
A fresh take on a classic, this green gazpacho is all about using what you already have. Built around surplus
Saddle of Herdwick lamb with herb crust and beautifully glazed fondant Ratte potatoes
A proper centrepiece dish, this saddle of Herdwick lamb is topped with a vibrant herb crust and served with beautifully
Moussaka
There’s nothing quite like a moussaka when it’s done properly. It’s a dish that takes a little time, but it’s
Oat crumble
Not all crumble toppings are created equal. This one is brilliantly simple, incredibly versatile, and designed to work across both
Whole roasted cauliflower cheese with oat
Made to share, this whole roasted cauliflower cheese with oat crumble is all about flavour over fuss. Made with a
Herb crust
A simple way to transform surplus herbs into a bold, flavourful crust. With just a few ingredients, this herb crust
Glazed fondant Ratte potatoes
If there’s one potato dish that never fails to impress, it’s this one. These glazed fondant Ratte potatoes are glossy,
Portokalopita – Greek orange and phyllo syrup cake
This is one of those desserts that instantly takes you somewhere sunny. Portokalopita (Πορτοκαλόπιτα) is a traditional Greek orange cake
Classic apple tarte tatin
A true French classic, tarte tatin is all about balance. Soft, sweet apples, deep caramelisation, and a crisp puff pastry
Nettle and wild garlic soup with whipped crème fraîche
This nettle and wild garlic soup is one of those quietly brilliant seasonal dishes we come back to every spring.
Crispy aubergine smashed burger
Soft, roasted aubergine pressed and fried until golden and crisp, layered with sweet caramelised onions, melting cheese, and a bold,
Tortilla Fried Aubergine
This crispy aubergine dish delivers contrast in every bite: soft, smoky flesh inside with a golden, crunchy coating outside. Finished
Celeriac risotto with green herb purée
Creamy, light and ready in minutes, this risotto method keeps things controlled and consistent, avoiding the dreaded stodgy finish. By
Samurai Sauce (with Gochujang)
Creamy, spicy, tangy and just the right amount of salty. This is a bold, flavour-packed sauce that earns its place
Nut-Free Romesco Sauce (with Sunflower Seeds)
Rich, smoky and full of flavour, this nut-free romesco swaps almonds for toasted sunflower seeds. It’s a brilliant alternative that’s
Dubai chocolate
Dark chocolate shells filled with pistachio, tahini and crisp kadayif pastry This viral Dubai chocolate is all about contrast: glossy
Spotted dick
A proper British classic. This traditional spotted dick is made the old-school way with suet, giving it its distinctive rich,
Classic treacle sponge
Serves 6–8 A proper British pudding: light sponge, rich golden syrup and best served warm with custard. This is a
Eton mess
A playful, elevated take on the British classic. Our Eton mess layers Chantilly cream, crème mousseline, crisp meringue, fresh macerated
Deep fried lasagne (with red pepper sauce, pickled red onions, and parmesan)
A seriously satisfying way to give leftover lasagne a second life. Press it overnight, slice it into portions, pane it,
Pickled red onions
These are one of our most-used “little extras” in a busy kitchen because they’re quick to make, easy to scale,