Tender chickpeas simmered with leeks and folded through vibrant green garlic spinach sauce, topped with caramelised fennel and crunchy walnut sage pesto. Hearty, nourishing and impressive.

A soft laminated garlic butter wreath baked until golden and served warm with a silky Gruyère and Comté fondue in the centre.

Crisp-skinned spatchcock chicken roasted over buttery Boulangère-style potatoes and onions in a cast iron pot.