Rich cocoa and cardamom biscuits that keep their embossed pattern and are filled with orange buttercream.

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

Roasted marrow with warm Indian spices on salted yoghurt with herbs and pomegranate

A warming gluten free ginger Bundt cake with stem ginger, sultanas, and a silky miso caramel sauce.

Slow-cooked beef short ribs in a rich Guinness gravy with deep savoury flavour and tender meat that falls from the bone.

Thick, brined pork chops with crisp fat, caramelised pears and a glossy cider and sage sauce.

A rich malted chocolate loaf with peanut butter icing, high in protein but soft and cake-like.

Golden puff pastry-topped chicken pot pies filled with creamy leeks, mushrooms, and roast chicken in a rich sauce.

A classic Portuguese no-bake cake of coffee-dipped biscuits and buttercream, finished with cocoa and toasted nuts.

A gently aromatic winter minestrone made with bacon, swede and orzo in a light golden broth, finished with lemon, herbs and a touch of Parmesan for warmth and depth.

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

Golden pumpkin-shaped brioche buns scented with saffron, turmeric, and orange zest. Soft, buttery, and gently spiced.

A buttery puff pastry galette layered with almond frangipane and glossy blackberries. This rustic summer dessert has a crisp base, jammy fruit, and golden, flaky edges.

A crisp puff pastry galette with roasted butternut squash, goat’s cheese, honey, and sage — easy to make and perfect for autumn.

Chewy brown butter cookies packed with white chocolate and halva, rich with nutty tahini and golden edges.

Creamy garlic yoghurt topped with poached eggs, rose harissa butter and pistachios — a quick, fragrant brunch inspired by Middle Eastern flavours.

A vibrant, creamy Saag Paneer made with spinach, golden fried paneer, and warm spices, served with a fresh kachumba salad. A healthy, protein-rich vegetarian curry ready in under an hour.

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

A warm steak salad with pearl barley, roasted courgette, and red onion, finished with toasted pine nuts and a roasted garlic–lemon dressing. Hearty, fresh, and full of flavour.

A nostalgic apple rhubarb crumble with buttery oats and nuts, crisp topping, and tangy fruit beneath. A perfect comfort pudding served with custard, cream, or ice cream.