For the carnivores… learn the best way to quickly sear a flank steak that makes both a weekend showstopper and an accessible midweek meal. We serve alongside grilled, crispy potatoes and talk you through how to make chermoula, North Africa’s answer to chimichurri, using delicious Spanish La Española olive oil as the base. A centrepiece fit for a vegetarian or vegan king… Fire-roasted hasselback squash with sage and onion pangrattato – crispy Italian-style breadcrumbs laced with the flavours of a classic British stuffing.