Introducing this month’s featured recipe from our seasonal spring menu: heritage tomato salad, bulgur wheat and cous cous, tomato ceviche, slow roast cherry tomatoes, basil and lime jelly

Bulgur wheat and cous cous

250g cous cous

250g bulgar wheat

Fresh mint

Fresh parsley

Zest of 1 lime

Vegetable stock

Boil the vegetable stock and cover the grains. Let it sit for 10 minutes. Once cooked, fold in the chopped herbs and season. Serve cold.

Tomato Ceviche

100ml olive oil

Zest and juice of 2 limes

2 garlic cloves, crushed

10cm ginger, grated

Salt and pepper, to taste

Mix all the ingredients together.

Slice the heritage tomatoes, place them on the plate in the shape of a fan and then drizzle the mix on top.

Slow roasted cherry tomatoes

Cut cherry tomatoes on the vine into 4, marinade with olive oil, chopped garlic & fresh rosemary and cook for 2 hours at 130C.

Basil and lime jelly

500g of lime puree

1 bunch of basil

2tsp caster sugar

15g agar agar

Pass through a fine sieve. Bring to boil and add the caster sugar and the agar agar. Simmer for 2 minutes and chill.

Finish the plate off with some crispy basil leaves for garnish.