Modern European

You must try these fried peppers. Deglazed with a touch of sherry vinegar and paired with creamy burrata, the flavour is a revelation.

It's the French pommes de terre, done bar-snack style.

Bar Rochford's take on the Italian fagiolini in umido (green beans in tomato sauce).

A Greek-style ceviche, courtesy of Greca's Jonathan Barthelmess.

The sponge in this roulade has an pleasant nutty flavour thanks to using toasted flour. It's a baking trick we know we'll keep coming back to. Try it for yourself and see.

Adding Nutella to tiramisù may not be orthodox but it sure adds a special quality to what could be Italy's most famous dessert.