Ingredients (allergens in bold)

Starter: pomegranate molasses, red peppers, wheat flour fortified (wheat flour, calcium carbonate, iron, niacin, thiamin), salt, dextrose, ground cumin, sea salt, Aleppo chili flakes, garlic, walnuts, olive oil, lemon juice.

Main; (lamb), lamb, celeriac, garlic, red plums, sugar, dried rose petals, cinnamon sticks, white wine, parsley,
onion, cardamom pods, ground coriander, ground cinnamon, salt, white pepper.

Main; (vegetable tagine) olive oil, onion, garlic, ground ginger, turmeric powder, cinnamon stick, saffron threads, butternut squash, sweet potato, turnip, concentrated vegetable stock (65%) (water, leek, carrots (0.2%), red pepper (1.7%), celeriac), salt, yeast extract, palm fat, sugar, potassium chloride, gelling agents (xanthan gum, locust bean gum), spices (celery seeds, lovage root, nutmeg, pepper), flavourings, celery juice concentrate, carrot juice concentrate, leek juice concentrate, onion juice concentrate, parsley (0.1%), caramel syrup, maltodextrin, prunes, preserved lemon (lemons, water, salt), butter, almonds, honey, green olives, chickpeas, fresh coriander

Main; (side) fine green beans, olive oil, shallots, garlic, lemon juice, flaked almonds

Main; (side) couscous (durum wheat semolina), `red onion, pomegranate.

Dessert; sugar, blood orange, polenta, wheat flour, baking powder (E450 Diphosphates, E500 Sodium carbonates; Maize starch), ricotta, salt, olive oil, eggs, creme fraiche (Half cream (milk, lactic cultures), thickener modified maize starch, stabiliser pectin).

These dishes have been inspired by and adapted from some of my favourite cookbooks, Food from the Middle East by Honey and Co and Flavour by Yottam Ottolenghi.