Contents

445 recipes in thirteen chapters

1. I Breakfast & Brunch 31 Honey Glazed Halloumi, Sticky Honey Puddings & Baharat Cream, Peach Danishes with Peach Compote and Crème Fraîche Custard
2. II Starters & Small Plates 27 Yellowtail Crudo with Pickled Beetroot, Gooseberries, and Green Apple Tiger’s Milk, Halibut & Nectarines Tartare, Halibut Crudo & Spicy Tomato, Strawberry Gazpacho
3. III Soups 18 Tomatillo Chile Gazpacho with Roasted Baby Zucchini, Figs & Microgreens, Tuna & Avocado Tartare with Spicy Fennel & Poblano Gazpacho, 3-Ingredient Tomato Soup
4. IV Salads 12 Baja Fish Tacos, Caesar Salad Roast Chicken, Greek Salmon Salad
5. V Main Courses 128 Mushroom Swiss Burger, Beetroot-Cured Salmon, Cajun Honey Butter Chicken with Crispy Smashed Potatoes and Roasted Sweet/Tart Lemon Slices
6. VI Stews, Curries & Casseroles 24 Potato Gratin with Smoked Pancetta and Brie, Beef Bourguignon, Beef Stew
7. VII Pies & Pastry 3 Chicken Pot Pie, Silky Lemon Meringue Pie, Chelsea Buns
8. VIII Side Dishes 18 Feta Saganaki, Extra-Crispy Brussels Sprouts, Buttermilk Mashed Potatoes with Crispy Onions
9. IX Breads 13 Baguettes, Brown Butter Sage Garlic Bread, Crusty French Bread
10. X Sauces & Preserves 38 Mediterranean Burgers with Tzatziki Sauce, Oven-Baked Chicken with Sauce and Vegetables, Duck à l’Orange
11. XI Cakes & Biscuits 19 Limoncello Tiramisu, Upside Down Pear Cake with Vanilla Bean Custard, Greek Orange Filo Cake: Portokalopita (Πορτοκαλόπιτα)
12. XII Puddings 81 Almond Butter & Rose Cookies, F&M Almond and Raspberry Tarts, Feta Gelato
13. XIII Drinks & Cocktails 33 Velours Aigre-Doux, Apple Amaro Spritz, Amaro Cocktail