Romesco is a rich tomatoey sauce and elevated by sweetness of bell peppers and soaked almonds.

Originating in Catalonia, we decided to make our own twist on it and simply use it as pasta coating.

It is served with slightly charred sweet broccolini.

The first pilaf recipe with a special name seems to have been qabuli (sometimes called qabili ) palaw . The name means “acceptable pilaf’, most likely because it was a dish use in hospitality.

Pilau or Pilaf is a rice dish of South Asian, Central Asian and Middle Eastern origin. This simple dish is cooked in a broth with a variety of fragrant spices. Such methods of cooking rice first spread through a vast territory from India to Spain, and eventually to a wider world.

In our version we combined rice from our partners, Rice Crafters along with aubergine, walnuts and cranberries. Our pilaf carries the subtle aroma of cloves and bay leaf.

Gnocchi originates in Northern Italy, where the colder climate is better for growing potatoes than grain.

It is usually eaten as a first course, but they can also be served as a contorno (side dish) to some main courses. Traditionally gnocchi are made from potatoes but we can find variations using parsnips, carrots or sweet potatoes.

Our version of this Italian delicacy is presented as a main course dressed in rich creamy cashew based sauce and brewers yeast which gives imparts a cheesy aroma to the dish.

Legend has it that Łazanki came to Poland in the 16th century through Bona Sforza, the Italian wife of the Polish king Sigismund I.

During this time, Polish cuisine gained a lot of richness of flavour and was introduced to ingredients such as pasta for the first time. The dish used to be made just like Italian lasagna, layering ingredients with pasta and baking it in the oven.

We decided to go for one of our favourite versions and made it a bit more effortless. (While not compromising with a flavour at all). Our Łazanki is rich in spices and carries the deep flavour of dried shiitake mushrooms with which it is infused.