Badrijani nigvzit, or Georgian aubergine rolls filled with a walnut and garlic paste

Macerated strawberries lollies

Cardamom and rye chocolate cake: moist, soft and simple to prepare.

Beetroot and thyme soup, with a crunchy chickpea and walnut topping.

Ginger, lemon and mint tea is a warming and refreshing alternative to your usual cuppa.

Pear and walmnut loaf bread, with cinnamon, nutmeg and browned butter – topped with dark chocolate.

Cherry and dark chocolate frozen yogurt, an addictive and easy summer treat.

A moist and zingy lemon ricotta cake, with ground almonds and semolina, topped with pine nuts.

Spring salmon salad, with mixed leaves, radishes, purple sprouting broccoli and salmon fillets, coated in a zingy mustard vinaigrette.

Easy and quick braised new onions and bay leaf.

Gnocchi di semolino in brodo, a broth with semolina gnocchi from the North-East of Italy

Browned butter biscuits with hazelnuts, lemon and fenel seeds. Nutty, sandy and melt-in-your-mouth.

Easy crackers, with black pepper or fennel seeds. Ready in under an hour!

Hazelnut and mackerel dip. A delicious mezze dish from ‘Modern Mezze’ di Anissa Helou.

Crostata di more, an Italian favourite with fresh blackberries.

Coffee granita, topped with boozy whipped creama and grated nutmeg.

Lemon and cardamom kanelbullar, aromatic, lovely sweet buns.

Parsnip and lentils soup, with lemon and cumin.

Pizzoccheri with chicory, sausage and apple.

Ham sandwich with honey and mustard onions.

Apple, mascarpone and cinnamon ice cream, with roasted hazelnuts.

A sharp and aromatic blend of summer berries and lime zest baked in a smooth custard.