An omelette with fresh oregano, topped with charred courgettes, halloumi, mint leaves, & nasturtiums. Perfect for brunch or a summer lunch.

A summer berry sponge flan made with tangy little cubes of blackcurrant & apple jelly.

A colorful spring salad of rainbow chard, new potatoes, chive flowers, lemon balm, mint, peas, and mustard dressing.

A cocktail recipe for a fresh, zingy mojito. Perfect as a pre-dinner drink. Made with wild-harvested gorse, mint, and raw honey.