One-pan glazed rack of lamb spiced with Moroccan res el hanout and pomegranate molasses.

Almonds, star anise, cardamom and orange blossom water – in a perfect crisp and melting Moroccan spiced cookie.

Home made green spinach pasta, rolled into ravioli filled with mozzarella burrata and dry tomatoes, with basil pesto and cream sauce.

A layer of beef meat and softened vegetables, topped with a heavy layer of mushed potatoes with melted parmesan.

Light and easy to make Cinnamon Rolls with luxurious fresh orange juice icing.

Butternut squash soup spiced with turmeric, lovage, coriander, fennel, cayenne red pepper, star-anise, cumin and served with crème fraîche.

Wild mushrooms, bacon, green beans seeds & truffle pesto risotto, ripen in wine and wild game stock, served with fresh thyme and rocket.

Courgette & Ricotta Puff Pastry Tart with cherry tomatoes, paprika, chorizo, parmesan, basil, parsley and micro greens.

Winter green salad with half-sun-dry cherry tomatoes, basil, purple carrots, avocado, pine nuts & spicy chickpeas.

Christmas Day Turkey wrapped in Italian Prosciutto Ham, served with spiced red cabbage & cranberries and Brussels sprouts.

Traditional Turkish cuisine Imam Bayildi recipe of thin-slice eggplant layered in tomato sauce, served with Moroccan couscous.

Vegan Chia Seeds Coconut Cream Pudding with Raspberry Coulis and fresh and dehydrated fruits.

This delicious tarragon chicken sandwich makes for an amazing office lunch – toasted bread, chicken, celery, tarragon, micro greens.

Almond tart filled with cream cheese ricotta, lime zest and parmesan, topped with cherry tomatoes, pine nuts, basil & oregano

Delightful tropical perfection – fresh lime, honey and vanilla cheesecake over a crushed amaretti base, topped with passion fruit and mango.

Cottage Cheese Canapés topped with cucumber, cherry tomato and radish slices, sprinkled with sunflower and pumpkin seeds and fresh oregano.

A light and easy Watercress soup containing delicious celeriac with beautifully green and flavoursome watercress.