The word ‘Pesto’ comes from Italian verb ‘pastere’ which means to crush, and it refers to the most traditional way of making pesto.

This is a classic basil pesto served together with pasta and white beans, creating a fresh and summery meal.

This is a very simple, pleasant and naturally vegan dish, taking it’s inspiration in Korean cuisine.

The korean way of cooking is largely based on steamed or cooked short grain rice and vegetables. It is very characteristic of the cuisine to serve few smaller dishes over a sharing table. Undeniably noticeable is a strong presence of pickled and fermented flavours, mixed with sweet contrasting notes.

In this dish we married aubergine and mushrooms, coating them in sticky treacly and slightly sour glaze, served over white rice to soothe the palate.

The British introduced potatoes to India as a means of conquering the population.

The Scottish economist, Adam Smith, claimed that a labourer could be nutritionally maintained by a smaller plot of land if he ate potatoes instead of rice. And thanks to that, we can enjoy this delightful dish – Bombay Potatoes, also known as Bombay Aloo.

In our version the taste of slightly sweet, crispy potatoes is complemented with the soft acidity of tomatoes. We added sweet potatoes to reach deeper depth of flavour, and chickpeas to achieve perfectly balanced meal.

It works both as a main dish or an entrée.

This is a classic Taiwanese dish with the name originating from using 3 key ingredients (soy sauce, sesame oil and rice vinegar) in equal proportions.

This creates a nice and sticky glaze around the protein.