Charred Gochujang Squid Ssam with Courgettes and Radish Pickles
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Tender, lightly charred squid and courgettes served build-your-own style in crisp little gem leaves, with sticky rice, quick-pickled radishes and a sharp sesame-chilli sauce.
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Crisp-skinned berbere sardines, tangy green lentil salad and soft lemony teff pancakes make a vibrant, naturally gluten-free sharing supper.
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Smoky, garlicky chicken thigh skewers with a tangy-sweet turmeric and lime baste, served alongside crisp tomato-cucumber ensalada and fluffy jasmine rice.
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Crisp-edged cauliflower, buttery beans, charred peppers and caramelised red onions are glossed in a sharp lemon-Dijon sauce, then spooned over warm flatbreads with cool cucumber and parsley.
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Gently roasted white fish topped with a warm sweet-sharp tangle of red onion and peppers, served over creamy lime cannellini beans with coriander and optional pumpkin-seed crunch.
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Smoky banana-leaf parcels of garlic, ginger and tamari-marinated sea bass, served with jasmine rice and a bright tomato, red onion and lime relish with salted egg.
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A warming paprika-rich beef and potato stew with sweet pepper, carrot and a deeply savoury tomato broth.
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Sweet roasted courgettes are generously filled with a richly spiced red lentil misir wot-style mixture, then served with basmati rice, a crisp lemony tomato-herb salad and toasted pumpkin seeds.
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Smoky, warmly spiced beef kebabs with brown rice and a crisp tomato, cucumber and peanut-coriander salad, brightened with plenty of lime.
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Butterflied sea bream is brushed with a smoky garlic, ginger and tamari marinade, grilled until lightly charred, then served with a sharp tomato, red onion and lime relish and jasmine rice.
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Golden oven chips, a well-rested sirloin steak and a glossy thyme mushroom cream sauce for a classic steakhouse-style supper.
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Crisp-edged smoked mackerel and butter bean fritters, warmly spiced with thyme and allspice, served with a juicy tomato, cucumber and lime relish.