Ras al hanout chicken legs with freekeh

Beef shin tagine with butternut squash and sticky prunes

Mackerel, pear and spelt salad with spinach and horseradish dressing

Fresh farfalle pasta with fresh sea purslane, watercress and anchovies

Wild salmon with foraged sea purslane, three-cornered leek pesto and dauphinoise potatoes

Sri Lankan fish curry with brown rice and crispy kale