Soft, glistening batons of rhubarb roasted with blood orange, maple, and whole spices. This simple, elegant dish lands somewhere between a pudding and a preserve — spoonable, fragrant, and a joy beside a biscuit, yoghurt, or porridge.
A fragrant, gentle broth with butter beans, capers and the haunting citrus hum of dried lime. Drawn from Persian and Mediterranean flavours, it’s a pantry-built dish with soul. Soft, salt-laced, and slightly mysterious – the kind of bowl that makes a quiet afternoon feel golden again.
These falafel take their lead from Ottolenghi – herb-heavy, warmly spiced, and full of texture. Air frying gives them that perfect crisp shell and tender centre. Served on flatbread with crisp salad, generous blobs of vegan mayo, and a scattering of rose petals for colour and quiet joy – it’s a plate worth pausing for.