Classic rich, creamy, and garlic heavy humous; a red pepper humous with fruity Aleppo pepper heat; and a refreshing peas, lime, and mint humous

Wholemeal and white pita bread, toasted with za'atar and olive oil

Traditional grilled aubergine dip with a splash of smoky agave liquor from Oaxaca

Black and green olives marinated in oranges, prunes, artichokes, capers and bay leaves.

Roasted peppers, courgette, and aubergine, slow cooked in a rich, tomato sauce with sumac, chickpeas, and mint.

Roast squash with sesame sauce, topped with toasted pine nuts, red onion, served on a bed of rocket

Finely diced cucumber, tomato, fennel, and red onion, dressed in olive oil and lemon juice

Green beans, mange-tout, sugarsnap peas, topped with toasted hazelnuts and orange zest

Cous cous fluffed with spices, olive oil, and topped with pomegranate seeds, pistachio nuts and cumin-fried crispy onions

Roasted mushrooms with lemon and mushroom bulgur wheat, mixed with parsley and dill, and topped with toasted walnuts.

Roasted cauliflower in garlic, dressed in tahini and topped with pink peppercorns.

Fried aubergine, served with strips of mango, basil, and toasted hazelnuts.

Raw courgette ribbons, mixed with rocket leaves and toasted pine nuts, in a lemon and black pepper dressing

Packed full of carrot, with a sweet sesame icing, a delicious and healthy twist on this classic recipe

Stewed spiced blackberries and apples topped with a honey and tahini, halva biscuit crumble