wombok, candied chilli, fresh herbs, shaved coconut, cashews, nuoc cham dressing (N)

Asian chicken salad

miso aubergine, crispy black rice, finger lime, ponzu caviar (GF)

Charred Toothfish

Wing

avocado, rose harissa herb yogurt, barberries (GF)

Harissa chicken paillard

polenta crema, chargrilled broccoli, red wine jus (GF)

Beef short rib

browned mash potato, spring onions, mongers daily catch, French beans

Fish pie

mint yogurt, cucumber salad, tamarind bel puri (GF)

Tandoori roasted salmon

Beer battered fish & chips

Seasonal mushroom risotto

pickled cucumber& carrots, house sauce, coriander

Sticky pork belly Bao bun

Mini Kimmeridge Bay Lobster roll

Korean BBQ sauce, cucumber, burnt aubergine (VG)

Fermented mushroom burger

HG Walter beef patty, Red Leicester, house sauces, gherkins

Mini Timmy burger

baby gem, Nuoc Cham dressing, fresh chilli (GF)

Spicy chicken larb

Crispy pork belly

Wagyu party vou-au-vant

HG Walter steak

Mini chicken parmigiana

Chorizo and San Simon croquettes

rice, dill cream, preserved lemon tuille, truffle (V)

Pea and asparagus

Spiced lamb

Charred courgette

sunblush tomato, preserved lemon, feta, parmesan (V)

Mediterranean arancini

Mushroom filo tart

Season two boneless skinless chicken breasts lightly with salt and pepper. Grill over medium heat 6–7 minutes per side (internal temperature 74°C / 165°F) or poach in simmering water for 12–15 minutes until cooked through. Let rest 5 minutes, then shred or slice thinly. Cool slightly and refrigerate if making ahead.

Cook chicken (if not pre-cooked)

If using roasted cashews that are raw, toast them in a dry skillet over medium heat 2–3 minutes until fragrant and lightly browned. Remove to a plate to cool, then roughly chop. If you prefer extra crunch, reserve some whole for garnish.

If using shaved coconut raw, toast in a dry skillet over medium-low heat, stirring frequently, for 2–4 minutes until golden. Watch carefully to avoid burning. Set aside to cool.

In a small bowl, combine 0.25 cups fresh lime juice, 2 tbs fish sauce, 1 tbs light soy sauce, 1 tbs rice vinegar, 2 tbs water and 2 tsp caster sugar. Stir until sugar dissolves.

Add 1 small clove garlic, finely minced, and 0.5 tsp finely chopped fresh red chilli (optional). Taste and adjust: add a little more sugar for sweetness, more lime for acidity, or more fish sauce for saltiness. Dressing should be bright, balanced sweet-sour-salty.

Set dressing aside at room temperature for 5–10 minutes to let flavors meld, or refrigerate up to 2 days.

In a large bowl combine 4 cups shredded wombok and 2 cups mixed salad greens (if using). Toss to combine so greens are evenly distributed.

Add 1 cup julienned carrot, 1 cup thinly sliced cucumber, 3 sliced scallions, 1 cup torn mint, 0.5 cup chopped coriander, and 0.25 cup torn basil. Toss gently to mix.

Add the shredded chicken (2 cups) to the salad bowl and toss lightly to combine.

Pour about three-quarters of the nuoc cham dressing over the salad (reserve some to serve). Toss well but gently so the wombok wilts slightly and all components are coated. Taste and add more dressing if needed.

Scatter 0.5 cup toasted shaved coconut, 0.5 cup chopped roasted cashews, and 3 tbs chopped candied chilli over the top. Toss once lightly to distribute some garnishes but leave some on top for presentation.

Adjust seasoning with extra lime wedges, extra candied chilli, or extra fish sauce to taste. Serve immediately so the cashews and coconut remain crunchy.

Transfer salad to a large platter or individual bowls. Garnish with reserved whole cashews, extra candied chilli (1 tbs), and lime wedges. Provide any remaining dressing on the side for guests to add more.

This salad is best eaten within 1 hour of dressing for maximum crunch; if making ahead, keep dressing and crunchy garnishes separate until just before serving.

wombok (Chinese cabbage), shredded

mixed salad greens (optional, e.g., baby spinach or mizuna)

carrot, julienned or shredded

cucumber, halved lengthwise, thinly sliced

fresh mint leaves, torn

fresh coriander (cilantro) leaves, chopped

fresh Thai basil or regular basil leaves, torn

shaved coconut (toasted if desired)

roasted cashews, roughly chopped

candied chilli (store-bought or homemade), chopped

scallions (green onions), thinly sliced on bias

grilled or poached chicken breast, shredded or thinly sliced

lime juice (fresh)

fish sauce (nuoc mam)

light soy sauce

rice vinegar

water

caster sugar (or granulated sugar)

garlic, finely minced

fresh red chilli, finely chopped (optional, for heat)

lime wedges

extra candied chilli, to serve

extra cashews, whole

Remove toothfish from the refrigerator 20 minutes before cooking to take off the chill. Pat fillets dry thoroughly with paper towels. Lightly score the skin in a diagonal crosshatch (don’t cut into the flesh). Season both sides with 1 tsp fine sea salt and 1/2 tsp black pepper.

Heat a heavy ovenproof skillet (cast iron recommended) over medium-high heat until hot but not smoking. Add 1–2 tbs neutral oil and swirl to coat. Place fillets skin-side down and press gently with a spatula for 20–30 seconds to keep skin contact. Cook skin-side down until well charred and crisp around the edges, 4–6 minutes depending on thickness; reduce heat if smoking.

When skin is deeply browned and crisp and the fillet is mostly cooked through (opaque about two-thirds up the sides), transfer the skillet to a preheated 200°C (400°F) oven for 4–6 minutes to finish gently. Remove and rest 3–4 minutes before serving. Keep warm while finishing other components.

Preheat oven to 230°C (450°F). Halve the aubergines lengthwise and score the flesh in a diamond pattern. Brush flesh with 2 tbs neutral oil and sprinkle lightly with salt. Place cut-side down on a parchment-lined tray and roast until very soft and smoky, 25–30 minutes.

Roast the aubergines

While aubergine roasts, whisk together 3 tbs white miso, 1 tbs mirin, 1 tsp soy/tamari, 1 tsp sesame oil and 1/2 tsp sugar. When aubergines are done, scoop flesh into a blender or bowl. Add the miso mixture and blend or puree with an immersion blender until very smooth. If too thick, add a tiny splash of lemon juice or warm water (up to 1 tbs) to reach a spreadable, silky consistency. Adjust seasoning to taste.

Make miso mixture and combine

Keep warm or reheat gently before plating. The puree should be spreadable and slightly glossy.

If you don’t have leftover cooked black rice, cook 1/2 cup dry black rice to yield ~1 cup cooked (follow package instructions) and chill completely. For best crisping, pat cooked rice dry with paper towels to remove surface moisture.

Heat a nonstick or well-seasoned skillet over medium-high heat. Add 3 tbs neutral oil and when hot add 1 cup cooked black rice in a loose, even layer. Press lightly and allow to fry undisturbed until bottom is deeply browned and crisp, 4–6 minutes. Toss or flip in sections and continue crisping another 3–4 minutes until you have a mixture of crisped clusters and tender grains. Season with 1/2 tsp fine salt. Drain briefly on paper towel.

Pan-fry to crisp

Keep warm and crisp. These provide texture contrast — serve as scattered clusters under and alongside the fish.

Option A — Natural finger lime: If you have fresh finger lime, cut and extract pearls from 6 finger limes and reserve for garnish. Option B — Ponzu caviar (spherification, optional): Warm 1/4 cup ponzu slightly and blend with 2 tsp sodium alginate until fully hydrated (use an immersion blender to avoid lumps). Let alginate solution rest in the fridge for 30 minutes to remove bubbles. In a separate bowl dissolve 1 tsp calcium chloride in 2 cups cold water to make the setting bath. Using a syringe or small spoon, drop tiny droplets of the alginate-ponzu mixture into the calcium bath; pearls will gel almost instantly. After 60–90 seconds, remove pearls with a slotted spoon and rinse in fresh clean water. Store chilled until plating.

Make quick finger-lime & ponzu pearls (two options)

If you do not wish to spherify, spoon small dots of concentrated ponzu or a ponzu reduction with a squeeze bottle for a similar visual and flavor effect.

Prepare other garnishes: slice the shallot thinly, pick microherbs and have toasted sesame seeds ready.

Spread a generous smear (about 2–3 tbs) of warm miso aubergine puree in the center of each plate as the base.

Place a portion of crispy black rice clusters over the puree where desired to create texture islands.

Set the rested charred toothfish fillet atop the puree and rice, skin side up to show crisp char.

Dot several ponzu caviar pearls and/or natural finger-lime pearls around and atop the fish (6 pearls total distributed between plates). Scatter thinly sliced shallot, microherbs and a light sprinkle of toasted sesame seeds.

Finish with 2 tsp ponzu drizzled sparingly around the plate and a 1 tsp drizzle of extra virgin olive oil or sesame oil over the fish. Serve immediately so the skin stays crisp.

toothfish (or sablefish/black cod), skin-on, 120–150 g fillets

neutral oil (grapeseed or vegetable)

fine sea salt

freshly ground black pepper

aubergine (eggplant), large, halved lengthwise

white miso paste

mirin

soy sauce (or tamari for GF)

sesame oil

neutral oil (for rubbing)

lemon juice (optional, to taste)

black (forbidden) rice, cooked and cooled

neutral oil (for frying)

ponzu (store-bought or homemade)

sodium alginate (for caviar, optional)

calcium chloride (for setting bath, optional)

cold water (for alginate solution)

cold water (for calcium bath)

finger lime pearls

microherbs (e.g., shiso or micro cilantro)

thinly sliced green shallot

toasted sesame seeds

light ponzu or ponzu reduction (for plating)

extra virgin olive oil or sesame oil (drizzle)

Pat the wings thoroughly dry with paper towels. If whole wings are used, cut at the joint to separate drumettes and flats and discard wing tips or save for stock.

Trim and dry

Place the wings in a large bowl. Sprinkle kosher salt and black pepper over them and toss to coat evenly.

In a small bowl, combine the baking powder, garlic powder, onion powder and smoked paprika. Sprinkle the dry coating over the wings and toss until each piece is lightly and evenly coated. The baking powder helps dry the skin and promotes crisping.

Place the coated wings on a wire rack set over a rimmed baking sheet and refrigerate, uncovered, for 30–60 minutes if time allows. This further dries the skin and improves crispness (optional but recommended).

Preheat the oven to 425°F (220°C). Position oven rack in the upper-middle third of the oven. Line a rimmed baking sheet with foil and place a wire rack on top. Arrange wings in a single layer on the rack with space between pieces.

Roast the wings for 35–45 minutes, turning once halfway through, until the skin is deep golden-brown and crisp and internal temperature reaches 165°F (74°C). If you have a convection setting, use it for extra crispness and reduce time by 10–15% as needed.

While the wings roast, combine the honey, hot sauce, butter, apple cider vinegar, soy sauce, crushed red pepper flakes and lime juice in a small saucepan or microwave-safe bowl.

Warm gently over low heat on the stove, stirring until the butter melts and the ingredients are combined and slightly glossy, about 2–3 minutes. Do not boil hard — you want a pourable glaze. Taste and adjust heat or sweetness (add more hot sauce to increase heat, more honey to sweeten).

When wings are done, transfer them to a large mixing bowl. Pour the warm spicy honey glaze over the wings and toss quickly to coat each piece evenly.

Return the glazed wings to the wire rack for 2–3 minutes under the hot oven (or broiler for 30–45 seconds, watching closely) to set the glaze and create a sticky finish.

Transfer wings to a serving platter. Sprinkle chopped cilantro or parsley over the top and serve with lime wedges for squeezing.

whole chicken wings (split into drumettes and flats)

kosher salt

baking powder (aluminum-free)

garlic powder

onion powder

smoked paprika

honey

hot sauce (such as Frank's or your preferred)

unsalted butter

apple cider vinegar

soy sauce

crushed red pepper flakes

fresh lime juice

chopped fresh cilantro or parsley

Trim fat from each chicken breast and place between two sheets of plastic wrap or in a large zip-top bag. Using a meat mallet or rolling pin, gently pound each breast to an even thickness of about 1/4 inch (6 mm). This creates a paillard for quick, even cooking.

Prepare and pound chicken

In a shallow dish, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, 2 tablespoons rose harissa paste, minced garlic (finely minced from the 2 cloves), smoked paprika, ground cumin, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper until smooth.

Make marinade

Place the pounded chicken in the dish with the marinade and turn to coat both sides evenly. Cover and refrigerate for 20–30 minutes (up to 2 hours if time allows). If short on time, 20 minutes is sufficient because the chicken is thin.

Marinate

Heat a large heavy skillet or grill pan over medium-high heat until very hot. Add a light brush of oil or spray. Cook each chicken paillard 2–3 minutes per side, until well browned and an instant-read thermometer inserted into the thickest part reads 160–165°F (71–74°C). Avoid overcooking—thin paillards cook quickly. Transfer cooked chicken to a plate and let rest 5 minutes.

Cook chicken

While the chicken marinates or cooks, combine 1 cup Greek yogurt, 1 teaspoon rose harissa paste, 2 tablespoons chopped cilantro, 2 tablespoons chopped mint, 1 teaspoon lemon juice, 1/2 teaspoon honey, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a bowl. Stir until smooth and taste; adjust seasoning or harissa level to your preference. Chill until ready to serve.

Mix yogurt sauce

Halve, pit and peel the avocados. Slice each half into 6–8 slices. Toss lightly with 1 teaspoon lemon zest, 1 tablespoon lemon juice and 1/2 teaspoon sea salt to prevent browning and brighten flavor.

Prepare avocados

To soften the dried barberries and intensify flavor, place 3 tablespoons dried barberries in a small bowl and cover with 1–2 tablespoons warm water for 5 minutes, then drain. Alternatively, briefly toast them in a dry skillet over medium heat for 1 minute to bring out aroma. Be careful, they can pop quickly.

Warm barberries (optional)

After resting, slice each chicken paillard diagonally into 3–4 strips for easy plating.

Slice chicken for serving

Arrange sliced chicken on a serving platter or individual plates. Fan avocado slices alongside the chicken. Spoon dollops or a smear of rose harissa herb yogurt across the chicken and plate. Scatter rehydrated or toasted barberries and toasted nuts over the top. Drizzle with 1 tablespoon extra-virgin olive oil and garnish with microgreens or baby arugula if using.

Plate

skinless boneless chicken breasts

extra-virgin olive oil

lemon juice

rose harissa paste

garlic

ground cumin

salt

ripe avocados

lemon zest

lemon juice (for avocado)

sea salt

Greek yogurt (full fat)

fresh cilantro leaves, chopped

fresh mint leaves, chopped

black pepper

dried barberries (or dried cranberries if unavailable)

toasted slivered almonds or pistachios (optional)

extra-virgin olive oil (for finishing)

microgreens or baby arugula (optional)

Pat short ribs dry with paper towels. Season all over with kosher salt and freshly ground black pepper. Lightly dust with all-purpose flour, shaking off excess.

Prepare and season ribs

Heat 2 tbs olive oil in a heavy Dutch oven or ovenproof pot over medium-high heat until shimmering. Add short ribs in a single layer (brown in batches if needed) and sear 3–4 minutes per side until well browned. Transfer browned ribs to a plate and set aside.

Brown ribs

Reduce heat to medium. Add the diced onion, carrot and celery to the pot and cook 6–8 minutes until softened and starting to color. Add smashed garlic and cook 30 seconds until fragrant. Stir in tomato paste and cook 1–2 minutes to deepen the flavor.

Sauté aromatics

Pour in 1 cup dry red wine to deglaze, scraping up browned bits from the pot. Let the wine reduce by about half (3–5 minutes). Return the short ribs to the pot. Add beef stock, thyme sprigs, bay leaf and Worcestershire sauce. The liquid should come about two-thirds up the ribs; add a bit more stock or water if needed.

Deglaze and combine

Bring liquid to a gentle simmer, then cover pot with a tight-fitting lid and transfer to a 325°F (160°C) oven. Braise until meat is tender and falling off the bone, about 2.5 to 3 hours. During braising check once; if liquid gets very low, add a splash of stock. When done, remove pot from oven and carefully transfer ribs to a tray. Reserve braising liquid by straining into a bowl and discarding solids; skim fat if desired.

Braise

Measure out 2 cups of the reserved braising liquid. Pour into a medium saucepan and bring to a simmer over medium heat. Reduce by simmering until slightly thickened and glossy, about 10–15 minutes (should coat the back of a spoon).

If you prefer a thicker jus, mix 1 tsp cornstarch with 1 tbs cold water to make a slurry and whisk into the simmering liquid a little at a time until desired thickness is reached. Simmer 1–2 minutes more to cook out raw starch.

Off the heat, swirl in the cold cubed butter 1 piece at a time to emulsify and shine the sauce. Season with salt and black pepper to taste. Keep warm until plating.

Bring 3 cups water and 1/2 cup whole milk to a gentle boil in a medium saucepan. Add 1 tsp salt.

Slowly whisk in 1 cup coarse polenta. Reduce heat to low and cook, stirring frequently, until thick and creamy, 20–25 minutes (follow package for specific cook time if different). Add additional water or milk by tablespoonfuls if polenta becomes too stiff.

Stir in 2 tbs unsalted butter, 1/2 cup finely grated Parmesan, and 2 tbs heavy cream (if using) until melted and silky. Adjust seasoning with salt and 1/2 tsp freshly ground black pepper. For an extra-smooth 'crema' texture, use an immersion blender for 20–30 seconds to loosen and make velvety.

Preheat a grill or grill pan over high heat until very hot (or preheat broiler if no grill). Toss broccoli florets with 1 tbs olive oil, 1/2 tsp salt, 1/2 tsp black pepper and 0.25 tsp red pepper flakes.

Place broccoli on the hot grill or grill pan in a single layer. Cook, undisturbed, 3–4 minutes until charred on the underside, then flip and cook another 2–3 minutes until tender-crisp and marked with char. If using a broiler, spread on a rimmed sheet and broil 3–5 minutes each side, watching closely to avoid burning.

Remove from heat and toss with 1 tsp lemon juice and 1 tsp lemon zest. Taste and adjust seasoning.

Asian Chicken Salad

Charred Toothfish

Wing

Harissa Chicken Paillard

Beef Short Rib

Fish Pie

Tandoori Roasted Salmon

Beer Battered Fish & Chips

Seasonal Mushroom Risotto

Sticky Pork Belly Bao Bun

Mini Kimmeridge Bay Lobster Roll

Fermented Mushroom Burger

Mini Timmy Burger

Spicy Chicken Larb

Crispy Pork Belly

Wagyu Party Vou-au-vant

Hg Walter Steak

Mini Chicken Parmigiana

Chorizo And San Simon Croquettes

Pea And Asparagus

Spiced Lamb

Charred Courgette

Mediterranean Arancini

Mushroom Filo Tart