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.