Baked pomegranate molases and zataar feta, quinoa tabouleh & Smoked romesco sauce
Homemade pea, ricotta and mint ravioli
Fish finger tacos
Green Chicken minestrone
Baked honey and smoked paprika feta
Rosemary lamb with creamy parmesan polenta
Cherry, damson vodka & tarragon sour
Grapefruit, ginger & botanical vodka spritz
Reuben Mac & Cheese
Green veg carbonara
Dill coated haddock with smoked pancetta, potatoes and garlic spinach
Sausagemeat ragu
Spiced lamb and tomato skewers with herby bulgur and minted yogurt
Greek style chicken, butterbean and brown rice soup with lemon
Middle eastern meatballs with apricots and red pepper sauce
“Cook once, eat twice”
Beef brisket ragu & Birria Tacos
“Cook once, eat twice”
Beef brisket ragu & Birria Tacos
Prawn, dill, feta and chilli spaghetti
Chocolate salted shortbread & Rhubarb and custard shortbread
“Use your roots”
Beetroot fritters with beetroot stalk relish
Butternut squash ramen with toasted squash seeds
Aubergine, olive and preserved lemon tagine
Burger 3 ways
Chimichurri burgers with fried eggs and pickled onions
Cauliflower burgers with homemade humous and roasted peppers
Paprika chicken, smoked cheese and guacamole burgers
Botanical Cocktails
Recipes & Styling by Liberty Fennell: Quick hosting recipes
Photography by Kris Kirkham
Recipes & Styling by Liberty Fennell: Quick hosting recipes
Photography by Kris Kirkham
Creamed parmesan spinach and egg croissants
Lamb Kibbeh with lemon yogurt, pomegranate seeds and mint
Slow cooker caramel, pecan and dark chocolate bread pudding
Smoked Salmon & Black rice Poke
Prawn and mango laksa
January 2018
Asian ginger chicken, quinoa and avocado salad
Slow cooker ham hock and split pea soup
Sauteed sprouts with kale and chestnuts
Roasted roots with apple and smoked bacon
Sage and rainbow peppercorn hasselback potatoes
Turkey with maple butter, walnut-cranberry stuffing and juniper gravy
Tropical fruit trifles with Jamaican ginger cake
Botanical tomato and dill bloody mary
Aperol sour, spiced margarita & Botanic martini