Whole elderflower heads steeped in a pink roasted rhubarb syrup with lemon and citric acid. A light, low-sugar cordial that catches the brief window when both are in season.

Double-fried cauliflower in a sticky gochujang yangnyeom sauce. Vegan, extra crispy, and holds its crunch even after being coated in sauce. The kind of dish that disappears fast.

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.

Spice-rubbed cauliflower, pan-fried and roasted until deeply golden, on a silky white bean purée with a wild garlic chimichurri. A vegetarian main worth making now, while wild garlic is in season.

Traditional Sicilian cavatelli rigati lunghi made from semolina and water, rolled with ridges to catch sauce. Served with rich tomato sauce and parmesan - easier than you think.