Serves 4

Ingredients:

600g Ancho bavette

Corn tortillas:

300g masa harina

5g sea salt

450ml warm water

Or use pre-made tortillas

Pickled red onion

1 red onion, finely sliced

100ml red wine vinegar

50ml water

20g sugar

5g sea salt

Charred spring onion salsa verde

1 bunch spring onions

30g parsley

20g coriander

1 garlic clove

20g capers

1 tsp dijon mustard

juice of 1 lemon

100ml olive oil

salt

black pepper

To finish

50g feta

fresh coriander

2 limes

Method:

Mix masa harina, salt, and water to form a dough. Let it rest for 20 minutes. Divide the dough into 40g balls and press them into tortillas. Grill the tortillas on a hot grill plate until lightly charred.

To pickle the onions heat vinegar, water, sugar, and salt, and pour it over the onions. Char the spring onions over the grill and blend them with the remaining salsa ingredients.

Cook the bavette over direct heat until it reaches medium-rare doneness. Let it rest for 10 minutes before slicing it thinly against the grain.

Fill the tortillas with the steak, salsa verde, pickled onion, feta cheese, and coriander. Finish with a squeeze of lime juice.

Serves 4

Ingredients:

800g iberico collar

salt

black pepper

Burnt apple glaze:

100g sherry vinegar

60g maple syrup

20g olive oil

10g salt

2 pink lady apples, blackened and chopped

To finish:

Watercress

Method:

Blacken the apples on the grill, chop them, and mix in vinegar and maple until a syrupy consistency is achieved. Whisk in the oil and set aside. 

Season the pork and grill it over medium-high heat until it caramelizes on the outside and cooked to an internal temperature of 70deg c. 

Let it rest and then slice it.

Toss the slices with the glaze and apples and serve them over fresh watercress.

Serves 3-4

Time 2 hours 

Ingredients

1 whole chicken (about 1.6–1.8 kg)

olive oil

sea salt

freshly ground black pepper

2 lemons 

6 sprig thyme

10 garlic cloves

4 large carrots, peeled, ribboned with peeler

100g feta, lightly crumbled

small bunch dill, roughly chopped

1 tbsp cumin seeds, lightly toasted and crushed

1 tbsn sumac

Method:

Preheat your oven to 200°c (400°f). Pat the chicken dry with paper towels. Drizzle with olive oil, season generously with sea salt and freshly ground black pepper. Stuff the cavity with 1 lemon halved, sprigs of thyme, and whole garlic cloves.

Place the chicken breast-side up in a roasting pan. Roast for about 1 hour 20 minutes, or until the juices run clear when pierced between the leg and thigh. Baste occasionally with pan juices.

Let the chicken rest for 10-15 minutes before carving. Separate the chicken by removing the legs and thighs first, then the wings, and finally slicing the breast meat.

In a large bowl, combine carrot ribbons, crumbled feta, chopped dill, toasted cumin seeds, sumac, lemon zest, and juice. Drizzle with olive oil, season with sea salt and black pepper, and toss gently.

Arrange the carved chicken pieces neatly on a serving platter. Dot the carrot slaw around the chicken for a vibrant, fresh presentation.

Chef’s notes:

- Allowing the chicken to rest post-roasting ensures juicy, tender meat.

- Marinate the chicken overnight with the same seasoning for deeper flavours.

- Swap thyme with rosemary or oregano for a different herbaceous note.

- Replace feta with crumbled goat cheese for a creamier texture.