Gazpacho with pickled celery and oysters recipe - For quick-pickled celery, combine ingredients in a small bowl, season to taste and set aside to pickle until required. Combine bread, shallot, vinegar and 125ml water in a bowl and leave briefly to soften (2-3 minutes). Transfer to a blender, add tomato, garlic, olive oil, tarragon and oyster juice.
Porchetta panini with fennel and mustard fruits recipe - Preheat oven to 220°C. Place pork skin-side up on a wire rack in the sink, carefully pour boiling kettle over skin to help the score marks open, then stand for 10 minutes to dry out.
Roasted cauliflower and tahini dip with crudites and flatbread recipe - For roasted cauliflower and tahini dip, preheat oven to 200°C, toss cauliflower and 60ml oil in a large roasting pan to coat well, season to taste and roast until tender and browned on the edges (20-25 minutes).