Crisp, lacy beer-battered cod folded into warm tortillas with sharp pickled red cabbage and a vivid jalapeño sauce. A fish taco with British chip-shop DNA.

Blanched British asparagus with a vibrant wild garlic emulsion, quick pickled radish, crumbled feta and crispy rye croutons. One of the best things you can put on a plate in May.

Large tomatoes filled with sausage meat, cannellini beans, herbs, and lemon, then topped with cheese and breadcrumbs and baked until golden. A generous Mediterranean dish that works as a starter or a relaxed summer main.

A comforting fennel and chickpea stew with a buttery, wine-enriched broth and crispy pulled ham hock on top. Simple to make and exactly the kind of bowl you want when the weather turns.

Crispy spiced paneer fries with vibrant coriander lime pickle chutney. Like halloumi fries but better - ready in 20 minutes.

Fragrant mussels steamed with lemongrass, chilli, turmeric and XO sauce, finished with herbs, lime, and crispy shallots. Served with golden shoestring fries for dipping into the spiced broth.

Crisp-bottomed vegan mushroom gyoza filled with chestnut and shiitake mushrooms, served with a sesame-chilli dipping sauce.

Crisp golden courgette flowers stuffed with goats cheese and herbs, drizzled with honey and served with a fresh herb salad.

Baby courgettes with herby crème fraîche, toasted seeds, and lemon – a fresh summer starter that’s quick, elegant, and easy to adapt.