Vegetarian

Forget those gluggy versions of decades past. Our crème fraîche-based dressing lightens the load without losing that creaminess and tang.

Roasted beetroot. Tender chickpeas. The zing of za'atar. It's a combination that just works.

A simple, vibrant spring salad.

Inspired by an asparagus dish eaten in Sichuan, Tony Tan stir-fries his own version with fresh shiitake mushrooms, ginger and soy sauce. So simple, so good.

A hearty vegan dish that's good as a side or eaten on its own.

A simple, lovely starter that celebrates the best of tomato season.