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  • Smoked pancetta and white bean soup

  • Pear galette with frangipani

  • Warming braised herby green lentils, salty crispy chicken, spices and a tangy yoghurt

  • Mushroom skillet

  • Fluffy crab beignets with coriander and lime

  • Blood orange fruit salad with star anise and mint

  • Pheasant wontons

  • Creamy polenta with seared scallops, smoky red pepper salsa and sauted spinach

  • Burrata, peach, and speck with pickled red onions

  • Crosta Mollica x Tart

  • Strawberry Galette with salted almond ice cream

  • Brindisa x Tart Heirloom sobrasada bruschetta & artichoke salad

  • Brindisa x Tart Heirloom Beans with halibut and smoky sauce

  • Cabana x Tart.. Saffron tomatoes and beans

  • Cabana x Tart.. Spring Salad

  • Cabana x Tart.. Wild Garlic and Ricotta stuffed Chicken

  • Banana and Rhubarb cake

  • Easter biscuits

  • Spring Crab Salad

  • Daylesford x Tart - Foraged mushrooms

  • Daylesford x Tart - Clementine custard tarts

  • Winter ceviche with blood orange and grapefruit

  • Tart x Mani Life

  • Fermented green tea with rice noodles and chilli oil

  • Burrata, blood orange and hazelnut with pickled chilli

  • Homemade spaghetti with mussels and clams

  • Tart x The Sette

  • Chicken with butter beans and a wild garlic salsa verde

  • Blood orange, rosemary and honey posset

  • Crab and Fennel Soup

  • Fish stew with aioli

  • Venison Ragu and pappardelle

  • Christmas canapé recipes

  • Tart canapés

  • Apricot tart with almond and hazelnut crust

  • Pasta

  • Jerk mussels with scotch bonnet, beer and coconut

  • Sea bass with Sorrel, samphire and chilli

  • Marinated kebabs

  • Summer butter bean stew with almond sourdough bread crumbs and feta

  • Charred artichokes with a fennel and tarragon aioli

  • Burgers

  • Bruschetta Toppings

  • Lemon ricotta with saffron honey, broad beans and peas

  • Roasted Red Pepper, scotch bonnet and red lentil soup (coconut milk) with crunchy spring greens

  • Spiced fish cakes with sweet potato

  • Chocolate chip banana and peanut butter cookie cake

  • Spring Pasta with Herby Chicken Meatballs

  • Herby and cheesy soufflé with spinach and red onion

  • Basil and honey posset with apricots and lemon verbena

  • Cured seabass with chamomile and cucumber water, ginger, coriander and chilli oil

  • Tuna sashimi bowl

  • Burrata with smoky saffron tomatoes, chorizo and basil oil

  • Coconut and vanilla rice pudding with cardamom oranges

  • Smokey Spicy Slow Cooked Lamb

  • The Ultimate Breakfast Smoothie

  • Spicy Peanut Aubergine Curry

  • Homemade Truffles

  • Hazelnut Pavlova with Spiced Roast Fruit and Chai Cream

  • Chocolate Salted Maple & Chestnut Caramel Tartlets

  • Tarts Turkish Eggs

  • Spiced Chicken Pies

  • Malaysian style beef curry with ancho chilli and a smashed cucumber salad

  • Buffalo mozzarella with clementine, almond brittle, pomegranate and oregano

  • Hibiscus ice cream

  • Pumpkin Wonton tortellini and porcini soup

  • Rose Champagne and honey jellies

  • Sunday Roast

  • Spicy baked egg in a bag

  • Tomato and pickled red onion salad

  • Harvest Stew

  • Lemon and Coconut Cake

  • Tart's Ultimate Crab Pappardelle

  • Roast Hake and Romesco Sauce

  • Flat iron steak with lemongrass broth

  • Grilled Portobello mushroom sandwich with Roquefort and caramelised red onion

  • BAKED FETA

  • Green Spiced Chicken with Fresh Peas, Avocado and Pea Shoots

  • Smoked Grilled Vegetables

  • Spiced Turkish Chicken Kebabs

  • Avocado, Roast Garlic and Pea Ravioli

  • Flatbread Pizzas

  • Smoked Haddock Croquettes

  • Orange Blossom Meringues and Basil Cream with Pistachio

  • Miso marinated salmon with a crunchy salad

  • Coconut and quinoa bircher with poached nectarines and a roasted seed butter

  • Sea Bass and tahini mayonnaise taco

  • Crispy Sichuan mackerel with asparagus and spiced, pickled rhubarb

  • Sticky Moroccan chicken with aubergine and saffron and cardamom rice

  • Poached Halibut with a miso and shitake broth and crispy kale

  • Pink grapefruit and basil posset with pistachio and cardamom shortbread

  • Potions

  • White chocolate and cardamom fudge cake with raspberries

  • Easter Nests

  • Oat and date flapjack

  • Easy chicken broth

  • Crispy yoghurt marinated chicken

  • Spiced lamb meatballs with orzo, feta and pine nuts

  • Hazelnut pancakes with blackberry compote and bay ice cream

  • beef, tomato and fennel pies with truffle and gruyere mash

  • Japanese Chanko-Nabe stew

  • Malaysian style beef curry with ancho chilli and a smashed cucumber salad

  • Smoky lentil stew with feta lemon curd

  • Fig and Port Sorbet

  • Pheasant, sage and fennel ragu

  • Smoked duck breast salad with fig, manchego and crispy sage leaves : Telegraph

  • maple chestnut salted caramel tartlets

  • Winter root slaw

  • Dark Chocolate ginger snaps

  • Persian style spiced biscuits

  • Leek, fennel and potato gratin

  • Spiced beetroot puree with crispy kale and brussel sprouts, feta and pine nuts

  • Roast Goose with Barberry and Pistachio stuffing

  • Roasted baby beets with wasabi yoghurt

  • Millionaire Shortbread

  • Roasted pumpkin with buffalo mozzarella, chilli and an oregano and basil dressing

  • Tuscan Lentil Soup

  • Smokey Beans

  • Salmon and Brown Rice Soup

  • Ribeye of Beef with Chanterelle and a Fennel Puree

  • Pickling

  • Plum Crumble Cake

  • Roasted Carrots With Easy Labneh

  • Blackberry Tartlets

  • Bottling Up Tomato Sauce

  • Courgette Frittters

  • Cocktails for London Fashion Week

  • Asian Inspired Pulled Pork Sandwich

  • Raspberry and coconut ice cream

  • Lamb cutlets with Yoghurt Salsa

  • BBQ Mackeral

  • Chargrilled Octopus

  • Cucumber Gazpacho

  • Mexican Bruschetta With A Poached Egg

  • Poached apricots with vanilla and orange blossom

  • Bulgar and saffron with harissa-griddled chicken, tomatoes and crispy kale

  • Olive Oil

  • Persian Butterflied Shoulder of Lamb

  • Pea and lettuce soup with crispy curry leaves chickpeas

  • Springtime Carbonara

  • Lemon Sole and Clam Soup

  • Burmese Tea Leaf Salad

  • Spanish Chorizo Stew

  • Spring Quinoa Salad

  • Sea Bream with Wild Garlic

  • Cashew Nut Cookie Sandwich

  • Cavolo Nero Pasta

  • Winter Super Greens Soup

  • Ricotta Roast Chicken

  • Sri Lankan Chicken Curry

  • Blood Orange Ice Cream

  • Roast parsnip soup with crispy prosciutto and walnuts

  • Butter

  • Smoked Haddock and Sweet Potato Curry

  • Gnocchi

  • Masala Dosa

  • Winter Saffron Spanish Spiced Soup

  • Smokey Turkey Bone Broth

  • Festive Roast Ham

  • Beef Shin Ragu with Turnip mash

  • Oysters

  • Spiced Beetroot Soup

  • Porridge

  • Sausage Ragu

  • Spiced sweet potato and chorizo croquettes

  • Wild Mushroom and tarragon pie

  • Honey & Pistachio Sake with Brandy Cream

  • Preserves

  • Smoked and Spicy Fish Pie

  • Vietnamese Pancakes

  • Wild Salmon Carpaccio with jalapeño and an avocado salsa

  • Tarragon Dippy Eggs

  • Mussels and Clams

  • Asian Superfood Salad

  • BBQ Miso, Giner & Chilli Spare Ribs

  • Summer Ice Creams

  • Smoked pancetta, pea and mint Pho

  • Burmese Prawns

  • Yellowfin Sashimi Salad

  • Three Dips

  • Fillet of Beef Salad

  • Broad beans, peas and asparagus with ricotta

  • Chorizo, Roast Tomato & Fennel Salad

  • Chilled Spicy Avocado Soup

  • Herb and fennel Scotch Eggs

  • Ultimate hangover- Quesadillas and Scrambled Eggs

  • Middle Eastern Chicken

  • Capresse Spaghetti

  • Asparagus and mushroom truffle pâté

  • White Chocolate and Rhubarb

  • Green Goddess

  • Kedegree Bruschetta

  • Vegetable Curry - On a budget

  • Crab Salad with Wasabi Dressing

  • Chicken Goyzas

  • Brown sugar and raw cocao pavlova

  • Lamb Ragu

  • Dressings

  • Tacos

  • Goan baked eggs

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