Vegetarian

The best combination in the world: fennel and orange, all in a sweet and juicy salad, garnished with olives, pomegranate and pepitas.

Yoghurt that holds its shape while baked, can that be possible? Yes! Simply mix it with miso and tahini. The result: an umami mousse with a creamy but firm texture. Piped on top of sweet pumpkin and crispy nori, these canapés are a real flavour sensation.

A crispy outside and a heavenly creamy inside, that’s what we want from a good chip. The secret here is to cook the polenta in cream. Yes it’s a little bit naughty, but the result is worth it! These chips can be frozen, so you can prepare a ton of them ahead and fry them just before the crowds arrive.

One would expect a beetroot soup to be earthy in flavour, but your first spoonful will reveal a refreshingly acidic taste thanks to generous amounts of sourcream and the addition of a sour apple. Too hot outside for soup? Serve it chilled, gazpacho style.

I’ve put a spin on this classic dish by pairing the baked cheese with mushrooms instead of the traditional sweet fruity toppings. If you’ve never fried enoki, you’ll be surprised how much texture these crisp straws bring to the dish. Serve it straight out of the oven as an entrée for maximum creaminess.

A tasty appertiser for anyone who prefers their tomatoes to be cooked, not raw.

Sumac spiced cauliflower salad with a tahini yoghurt dressing; a perfect winter salad that can be enjoyed warm or cold.

These little Greek lamb pastries are packed with flavour, thanks to a variety of spices that are added to the meat.

Raw beetroot is so good! It’s juicy, it’s crunchy, it’s earthy but sweet – and best of all, it’s healthy and delicious. The colour is amazing, but be careful, beetroot juice stains hands and clothing!