Mains Three-hour lamb and chickpea curry Yoghurt and buttermilk provide a creamy finish and welcome tang to this hearty curry.
Chefs' Recipes Ali Currey-Voumard’s broccoli soup and cheesy toast Up the ante on a simple vegetarian soup with a riff on Welsh rarebit served on the side.
Snacks and sides Pommes dauphine Yes, that's mashed potato lightened with choux pastry, then deep-fried.
Snacks and sides Fennel and thyme scones with hokey pokey butter Savoury scones, beautifully balanced with whipped honey butter.
Chefs' Recipes Kelda Haines’s goat’s cheese, beetroot and blackberry salad Goat's cheese and beetroot, a classic combination that can't be beat.
Dessert Rhubarb and berry Linzertorte Our take on the Austrian pie, all crumbly pastry and jammy insides.
Dessert Miso caramel apple pie Miso for a pleasant salty hit in the filling, and sake for a snap-crisp, feather-light texture to the crust.
Chefs' Recipes Alex Davies’ baked burrata with marinated zucchini and fermented chilli Baked burrata? You best believe it.