SHARING PLATES 'New-Age Nicoise' - roasted purple sweet potato, white anchovies, rubbed kale, quinoa, bonito tuna, sardines, soft eggs, caper dressing Burrata Salad - organic heirloom tomatoes, blackberries,...

To start Lamb koftes, pistachio tahini drizzle (or butterbean, feta hummus, topped with slow cooked lamb) Beetroot falafel minted avocado puree Traditional green tabbouleh in lettuce leaves Cherry, goats...

Suggested Pre Lunch Mezze/Nibbles Cooling cucumber tarragon mint soup shots Butterbean humus with muhammara, crispy sage and dukkah Garden vegetable crudities Marinated olives and feta Kettle-style crisps and...

Seafood platter Prawn Marie rose lettuce boats (with diced avocado/one whole prawn) smoked salmon rose, boquerones, langostino gyoza and sourdough bread - garnish with lemons, caper berries and micro...

Sunday 9th 7 pm Dinner: Babotti - fruity curried lentils, mushrooms with a turmeric topping. Roasted broccoli, spelt and a ancient grain salad with hazelnuts. Dessert: Raw vegan carrot cake with seasonal...

These are suggestions for a beautiful summer buffet; a selection of my favourite seasonal dishes that look and taste wonderful. I am very happy to tweak/change to your tastes. Love Tess x Suggested Veggie...

Tess Prince is an Ibiza-based private chef and restaurant consultant who is passionate about nurturing the soul through the provision of exquisitely presented food-art. Tess is also Food Editor for NATIV Magazine,...

(Makes 2 jars) Ingredients 500gm of strawberry jam 800g chopped strawberries 100g goji berries Zest and juice of 1 orange 4 tablespoons chia seeds 2 teaspoons of cinnamon Method 1. In a saucepan add...