Truffled mushroom and Taleggio cheese toasted sandwich.

How to make an Aperol Spritz, a classic Venetian drink.

Easy butternut scones with cheese and chives.

Raw beetroot and carrot salad.

Raw salmon salad with fennel, radish and a fennel creme fraiche dressing.

Pea and asparagus risotto with basil and lemon.

lemony zucchini carbonara with chilli

carrot and coriander soup with cumin and orange

Ostrich fillet kebabs with zucchini tzatziki

Strawberry cheesecake with a nutty crumble

Lemon and thyme mini bundt cakes

Pineapple and ginger mint julip

A hearty seafood stew made with calamari, mussels and line fish. Loads of garlic and basil in a tomato sauce.

Buttery braised leeks and cheddar cheese toasted sandwich on sourdough

Chicken casserole made with red wine and finished off with herby dumplings.

Pork and zucchini burger with spring onions and cumin.

Shortbread bars with hisky marmalade

Eggs benedict on a roasted brown mushroom with wilted spinach and prosciutto.