A beautiful bavarois for a saffron-cardamom infused yoghurt dessert, topped with pistachios.

Serve this creamy fava bean pâté at your next gathering. It combines the earthy flavours of beetroot, carrot and pickled okra and is fantastic on crunchy bread or crackers.

For a spicy twist on the traditional lamb roast, our Shawarma-spiced leg with beetroot sauce adds an authentic share dish for the whole table.

Leave small pockets of the crunchy museli and pecan crumble so the maple pear sauce can trickle over.

These red lentil fritters may be on the diminutive side, but they punch well above their weight in the flavour stakes.

These meatballs are quick to make and delicious to eat - add a sizzling butter infused with chili flakes and mint to make it really burst with flavour.

The yoghurt in this dough makes for an ultra-light and fluffy texture, and also helps these twists keep well - they stay fresh for a couple of days.

The base of this tart is brioche-like in texture, with a beautifully buttery flavour.

Gourmet Traveller recipe for coal-roasted potatoes with yoghurt and mint, Ben Devlin Paper Daisy

Recipe by Ben Devlin from Cabarita restaurant Paper Daisy | Gourmet Traveller