Brooklyn-based artist Ky Anderson’s delivers a wonky and wild portrait of pasta with all the swirls, curls and colours that make this dish so memorable.
Eggplant is on the meatier side of the vegetable group, fleshy and juice, making it the perfect candidate for a meatball. The buckwheat groats and oats give these balls some grit and texture, and the pine nuts and parmesan add a little richness.
This is a very fun interactive meal, there’s something so beautiful about eating with your hands.
Gazpacho is a classic Spanish soup, usually served cold in summer – refreshing and nourishing. Here’s Kimiko Barber’s Asian take, which features characteristic Asian ingredients of ginger, rice vinegar and soy sauce.
This is a creamy but refreshing soup – nutty with edamame, fresh with asparagus, and made smooth by potatoes rather than cream. The pesto with it is a mizuna pesto, peppery and similar to rocket pesto.
This salad was inspired by one Maxie and I dined on in Mallorca. It’s fresh, tangy and crunchy with little salty bursts of the fried capers. The fried capers are salty with a crisp, grainy shell, great served as a snack with beer or martinis.
Take a mouthful of the countryside with each spoonful of this creamy dessert – tangy and gamey (in the good way) with sweet aromas of freshly-cut pastures.
Salty, crispy prosciutto and the sweet crunch of asparagus make the perfect party starter.
Known in England this country as ‘goat’s beard’ or ‘Johnny go to bed at noon’, these little green shoots are grown in Tuscany, where they’re only in season for only five weeks of the year (so get them while you can!)
The subtle sweet salty flavour of the oyster mayonnaise is a welcome balance to the robust flavour punch of the rare beef. Teamed with a herb salad, this is the soft of dish that King Titan would serve at Ariels wedding.