Alex Wong’s ricotta gnocchi with mapo Bolognese
Creamy ricotta and doubanjiang are the stars of the show in this twist on Bolognese.
Woodcut’s potato and mushroom gratin with fried sage and black garlic butter
An elevated take on a crowd pleasing dish.
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Woodcut’s crusted giant green olives with ’nduja
This starter is set to wow a crowd.
Woodcut’s roast sweet potato with chickpea miso and seaweed salt
This vegetarian side makes for a showstopping centrepiece.
Woodcut’s whole-roasted cauliflower with caramelised pine nuts and raisins
Roasted cauliflower is a traditional vegetarian showstopper.
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Woodcut’s white peaches and cherries with walnut tarator
Seasonal white peaches make the perfect addition to this summer salad.
Woodcut’s zucchini flowers, brown rice, tomato, vine leaves and yoghurt
This vegetable-forward side dish is guaranteed to steal the show.
Woodcut’s cos lettuce with kimchi and sesame dressing
This colourful dish adds a variety of flavour and texture to the holiday table.
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The Agrarian Kitchen’s broad beans and peas with spiced walnuts
Walnuts add a spice hit to this breezy spring side.
The Agrarian Kitchen’s oregano and garlic flatbreads
This flatbread makes for an ideal dipping partner.