Starters & Light Meals
Cauliflower steaks with two versions of watermelon salsa
Pecorino spinach balls with sage butter
Green asparagus with lemon curd & dill gremolata
Two versions of zucchini flowers
Avocado on poppy-sesame-quinoa
Fennel carpaccio with grilled asparagus & roasted onions with pomegranate
Main dishes
Sardine & Kale Stuffed Heirloom Tomatoes
Spring ravioli with Gorgonzola & wild garlic pesto
Savoy cabbage praline with chestnut-hazelnut filling
Stuffed pattypan and gem squash
Fig & halloumi wraps with pistachio pesto
Aubergine filled with spiced pumpkin and crispy tempeh
Collard greens with chickpeas & aubergine
Spelt tagliatelle with kohlrabi & rhubarb
Caramelized fennel with feta & quinoa
Goat’s cheese & rhubarb parcels
Salads
Grilled Romaine with Roquefort Dressing & White Currants
Fermented rhubarb & beetroot salad
Caramelized chicory citrus salad
Purslane salad with blueberries
Asparagus-strawberry salad with za’atar-goat’s cheese ‘gnocchi’
Chickpea-cauliflower salad with sorrel & rhubarb
Blood orange & Swiss chard salad
Soups
Chilled kefir-cucumber soup with walnuts
Chilled kohlrabi soup with cashew horseradish cream & cress oil
Creamy cauliflower-almond soup with smoked paprika butter
Cauliflower soup with broad beans & almond-parsley pesto
Sweet Treats
Apricot Summer Cake with Pistachios
Gooseberry Galette with Goat’s Cheese & Sage
Homemade Kefir & Berry Ice Pops
Homemade labneh with rhubarb & liquorice
Sheep’s milk cheesecake with poppy seeds
Bittersweet life – Intense flourless chocolate cake
Basics & Condiments
Lacto-fermented rhubarb pickles