Crepes get their name from the Latin word Crispus, meaning undulated and crinkly or from the Greek word, Crispos, which means wrapped or rolled up.

Undoubtfully this recipe immediately takes us to France, Paris and the Eiffel square. Crepes are often served on the streets of this city of love, loaded with sugar and butter and directly handed to you. The most famous of them all are Crêpes Suzette – packed with fragrant orange and brandy.

Our version is a savoury version of this dish. They are stuffed with roasted leeks emanating with sweetness and pears contrasting with the distinct flavour of beer yeast sauce. All of that with dressed with fresh thyme for the finishing touch.

Keema was a popular breakfast staple in the Awadhi cuisine during medieval India.

Although keema is most popular in North India, Pakistan, and Bangladesh – some believe that the dish has Persian origins due to the fact that it was first mentioned as a recipe in Ain-I-Akbari. Keema is mostly consumed with basmati rice but can be also served with potatoes or as a filling for samosas.

In our version, we went for a little fusion and served it with spaghetti! The combination of aromatic spices and minced (soy) keema blending nicely when coated around long spaghetti strands to create an tantalising delight for your tastebuds.

Sicilian cuisine is wonderfully unique and shows the myriad of civilizations that have conquered the island.

Famous for it’s fertile soil, which attracted ancient Greeks to it’s shores – Sicily boasts some of the world’s best olives and vines. The influences of the Roman Empire as well as aromatic flavour reminiscent of Arabic cuisine are evident in Sicilian cuisine.

This recipe is a Sicilian classic. We kept it as close to the original as possible. This dish presents a rich, caramel-like sweetness of sultana raisins and contrasts it with the sourness and tartness of capers. The dish is finished with plant-based parmesan and parsley microgreens.

The history of Risotto dates back to the 14th century, in a region north of Milan. But it’s not surprising that it has remained an important part of Italian food culture for so long.

To make a great classic risotto you need onion, garlic, wine, a good quality olive oil, rice and a lot of patience. If done correctly, you will end up with the desired creamy, comforting, and palatable texture the dish is renowned for.

We took this classic recipe and fortified it with the earthy aromas of beetroots. We further elevated the profile of the dish by adding the the wild flavour of fresh thyme and rosemary.