My wall collection

Bone marrow, parsley and caper flatbread

Le Gruyère AOP-crusted halibut with leek fondue and parsley sauce

Chargrilled lamb leg steak with warm potato and red pepper salad

Chimichurri sauce

Raw venison, chimichurri, brassicas, coal dressing

Iberico pork presa with chimichurri and red pepper purée

Pork chop with braised lentils, chimichurri and saffron aioli

Sorrel soup (green borscht)

Chilled cucumber and lovage soup

Caldo verde de Cajamarca – Cajamarca's green soup

Everything strawberry and cheesecake

Humble katsu sando

Shime saba

Shokupan and butter

Grilled lamb chops, aubergines, green olives, mint

Aeolian-style salad with tomatoes, capers and anchovy-stuffed green olives

Herb oil

Ajo blanco with mixed herb oil

Blood orange margarita

Mango rum punch

Rhubarb gin fizz

Watermelon cooler

Crab and dubu-stuffed courgette flower

Kale pesto courgetti with salt-cured egg yolk

Leftover chicken soup

Chocolate and hazelnut praline tart

Crab on toast

Confit Piccolo cherry tomato and pecorino risotto

Cherry tomato gazpacho

Piccolo cherry tomato, watermelon and mint salad

Roasted cherry tomatoes

Fiery chilli pesto prawn cocktail

Individual aubergine pesto Parmigiana

Coriander and chilli pesto salmon tray bake risotto

Ultimate panzanella

Tomato tonnato sandwich

Ultimate pico de gallo

Gamtae sandwich

Sollip beef tartare

Lamb doenjang, wild garlic and haggis

Daikon tarte Tatin

Black pain perdu

Squid ink spaghetti with mussels and tomato confit

Bream carpaccio with tomato confit sauce vierge

Confit tomato, grilled peach and stracciatella salad

Ultimate BLT sandwich

Floretas

Atún encebollado (tuna cooked in an onion stew)

Marinated cucumbers with peanut sauce

Stuffed quail with nsala sauce and uziza herb oil

Ekuru with pumpkin seed pestou and Scotch bonnet sauce

Sinasir (rice pancakes) with squash and ginger sauce

Charred brassica with blood orange, buttermilk, hazelnuts and extra virgin olive oil

Charred brassica with blood orange, buttermilk, hazelnuts and extra virgin olive oil

Free-range chicken, sage, garlic lemon butter and olive oil aioli

Barbecued pineapple and cheesecake ice cream

Green romesco sauce with barbecued nectarines and asparagus

Grilled and barbecued autumn fruit with honey sabayon and thyme

Barbecued aloo chaat

Barbecued broccoli with satay sauce, charred lime, smoked peanut, coriander

Tamarind, teriyaki and chilli oil barbecued aubergine

Barbecued hispi cabbage with miso butter and goma dressing

Cajun buttered corn on the cob

Potato salad with ramen eggs

Persian-style rice salad with cherries

Crab and sea vegetable salad

Potato pancakes, smoked eel, poached eggs and horseradish

Strange flavour wagyu striploin

Black pepper crab

Ginger and spring onion turbot

Roasted pigeon with five spice salt

Prawn and pork fat siu mai

Cucumber and shredded jellyfish salad

Beef brisket goulash

Chocolate and salted rum caramel brownies

Rhubarb, custard and white chocolate pavlova

Frozen berries with white chocolate and coconut sauce

Chocolate orange tiramisu

Rye and beetroot brownies

Brigadieros da Escocia (chocolate truffles)

Chocolate orange sorbet

Le Soufflé

Cedarwood and cassia-bark truffles

Cuttlefish, monk's beard, and fennel salad

Meringue tumble with rhubarb

Lemon confit

Cacao tuile

Black forest compote

Honeycomb Garnish

Chocolate mousse with tahini cream and sesame brittle

Coconut chocolate mousse with crispy coconut clusters

White chocolate mousse with rhubarb

French-style chocolate mousse

Rich chocolate Easter cake

Easter crown cake

Last minute Easter cake

Easter Egg cake

Spelt casatiello – Neapolitan stuffed Easter bread

Italian Easter bread

Chocolate orange mousse