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Main Dish

Golden sesame-topped filo pie cut into wedges on a wooden board, revealing dark green chard and white feta filling, rainbow chard stems scattered alongside
Wide platter of bronzed roasted squash wedges on pale tahini yogurt, scattered with golden crackling chickpeas, green pumpkin seeds and crisp sage leaves
Rustic bowl of pinkish-tan borlotti beans in glossy brick-red tomato broth over charred sourdough, scattered with golden breadcrumbs, crisp sage leaves and grated pecorino
Whole grilled mackerel with blistered charred skin on chive-flecked crushed new potatoes, olive-green gooseberry sorrel sauce spooned over, fresh sorrel leaves and gooseberries beside
Rustic cast-iron pan of golden-skinned chicken thighs nestled in glossy red, orange and yellow pepper strips with tomato sauce, scattered parsley, crusty bread beside
A wide bowl of golden coconut curry with diagonal-cut green runner beans and halved new potatoes, scattered curry leaves, served beside white rice
Thick charred aubergine steaks on a platter topped with vibrant red tomato and green herb salsa, crumbled white feta, drizzled olive oil, grill marks visible.
Crisp-skinned seared salmon fillet resting on a vibrant green crush of peas and broad beans, scattered with feta, pine nuts and mint, lemon wedge beside
Duck parmentier
Stuffed cabbage
Beef stew
Recipe for leek pie
lamb fillet with thyme and potato
Leek and ham quiche in preparation