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.

Savoy cabbage leaves filled with spiced lamb, quinoa, and dried apricots, baked in a harissa tomato sauce until the tops char and the filling is deeply fragrant. North African inspired and built for sharing.

Savoy cabbage wedges roasted in peanut satay sauce until caramelised and charred, then finished with more sauce, toasted peanuts, sesame, coriander, and chilli. A bold vegan main or a seriously good side.

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