Our Autumn Menu brings together everything Ben loves about cooking this time of year. There’s still room for the lighter flavours of summer, alongside mushrooms, pumpkin and the richer sauces we start craving as the days get colder.
His three picks? A plate to share, a bowl for a healthy lunch and a side you can try making at home.
Aubergine, harissa and raspberries bring sweetness, heat and a little sharpness to this plate. We pair them with hummus and tahini dressing, then add raspberry balsamic to carry that fruity acidity through the dish.
Pistachio dukkah with za’atar adds crunch, while dill and lemon zest keep things fresh. Set it in the middle of the table and get a little of everything in each bite.
Mushrooms and truffle mayo lead the way in our truffle mushroom bowl. Quinoa, lentils, pumpkin and kale make it a substantial lunch, with pickled grapes and yuzu koji dressing balancing the richness.
Hazelnuts add a toasted finish. It’s how we like our healthy food: plenty of vegetables, generous flavours and attention to what goes into the dressing.
Roasted pumpkin and creamy ricotta are a pairing we keep coming back to. Parmesan crisps bring a savoury bite, with pomegranate and toasted hazelnuts scattered over the top.
Our kitchen twist? Black garlic honey infused with rooibos.
Raspberry harissa aubergine, truffle mushrooms and roasted pumpkin with ricotta. Three places to start your next order, straight from Ben’s favourites.