All Recipes

Whole artichokes, steamed then charred, torn apart and dragged through a punchy herb salsa verde.

Slow-braised short rib, shredded and packed into butter-heavy shortcrust pastry.

Fluffy Greek yoghurt pancakes topped with boozy caramelized banana.

A risotto built on porcini stock and heavily browned mushrooms.

Slow-braised pork collar, crisped under the grill, folded into fresh corn tortillas.

Ribs cured, wrapped, and roasted low and slow until they pull apart.

Crispy panko chicken cutlet, tonkatsu sauce, soft milk bread.

A cold soup balancing sweet melon against warm Thai spice.

Skewered, marinated pork, charred over direct heat.

Smoky roasted red pepper blended into a silky hummus.

Bulgur wheat tabbouleh brightened with charred tomato.

Ripe tomatoes and creamy burrata, kept simple.

A proper burger built for the morning, egg included.

Crunchy red cabbage, sweet nectarine and a bright ginger-lime dressing. No mayonnaise in sight.

A smoky, well-balanced spice rub with a little heat, plus a barbecue sauce built from the same mix.

Beer-battered sea bream, double-cooked chips, and peas brightened with leek and mint.

A punchy tomato sauce built on anchovy, garlic, olives and capers.

Oven-roasted beetroot, sweet figs, farro and hazelnuts with a honey-mustard vinaigrette.

Chilled soba noodles, charred red pepper and crispy tofu in a peanut-sesame dressing.

A big-batch granola loaded with toasted nuts, seeds and dried fruit.

Toasted sourdough with torn buffalo mozzarella, strawberries and toasted hazelnuts.

Citrus-cured grey mullet gently poached in milk, folded through baked potato with dill and lemon.

Grey mullet fillets breaded in panko and pan-fried until deeply golden and crisp.

Diced raw grey mullet dressed with olive oil, sumac and chilli, piled onto grilled toast.

Fluffy carob pancakes topped with slow-roasted pears and whipped carob butter.

Silver tequila, blood orange and lime topped with sparkling water.

Cabbage and kale braised in rendered guanciale fat, topped with the crispy bits.

Dry-brined roast chicken with a roasted garlic gravy made from the drippings.

A Maltese Christmas drink reimagined as a mousse over a brown-butter biscuit base.

A moscow mule twist with apple juice, lime and cinnamon.

Silky mashed potato with roasted garlic, rosemary and plenty of butter.

A ganache-based hot chocolate, thick, rich and properly chocolatey.

Bone-dry skin fried hard in a hot pan, paired with a sharp, bright citrus and olive salad.

A refreshing, bittersweet cocktail built for slow evenings.

A rich, brown-buttered whisky sour with a silky, glossy finish.

A silky, deeply savoury soup built on brown butter and slow-cooked shallots.

Brown butter biscuit base, whipped mascarpone filling, and a spiced apple gelée, no oven required.

Fork-tender pork collar braised low and slow, served with sweet potato puree and roast apples.

A big-batch basil and mint pesto method, worth doing once a year and freezing in portions.

Simple pasta with pesto, elevated with roast broccoli and seared Tuscan sausage.