A hearty, layered pie of thinly sliced King Edward potatoes, Gruyère and feta cheeses, olives and herbs, baked between buttery puff pastry and served with a bright salsa verde.
A bright citrus salad with cucumber, shallots and herbs, tossed in a tangy fish‑sauce dressing and topped with crunchy coconut floss.
Crispy oven‑roasted potato sticks served with a tangy tahini‑yoghurt sauce and a fragrant smoky sweet nut topping, finished with pickled coriander stems.
Tender thick‑stemmed asparagus is tossed in olive oil, grilled, and served with a creamy labneh, nutty brown butter infused with thyme, brown sugar and burnt lemon powder, and finished with fresh lemon segments and zest for a bright, aromatic side dish.
A colorful, fruity and healthy salad made with raw grated beetroot, carrots and tart apples, tossed in a honey‑mustard dressing with red wine vinegar, and topped with flaxseeds and sunflower seeds.
A hearty, satisfying vegan ramen soup made with mushroom broth, crispy tofu, and miso‑glazed vegetables. Ready in one pot and perfect for a comforting weeknight meal.
Soft, fluffy sourdough cinnamon rolls that stay moist for days. The dough is nurtured overnight, then rolled with a buttery cinnamon filling, proving to be a delightful breakfast or snack.
Fast, crusty sourdough discard bread bowls that rise in just a few hours. Perfect for holding hearty soups on chilly evenings.
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