Written each week around what the farms and the coast send us.
Heritage tomatoes, cucumber, radish and herbs, with sumac dressing and bread fried in olive oil.
Aubergine cooked directly on the coals until collapsed, with tahini, pomegranate and mint.
Quinoa, roasted squash, pomegranate seeds, toasted almonds and a lemon and olive oil dressing.
Baby gem halved and grilled cut-side down, anchovy dressing, aged parmesan and rye croutons.
Whatever tomatoes came in that morning, thick labneh, olive oil, za'atar and torn flatbread.