Serves:  3–4 Prep time:  15 minutes Cook time:  25 minutes Style:  Elegant rustic — rooted in the farm, finished like fine dining Ingredients (all farm-fresh): 500 g Brussels sprouts (Roodnerf), trimmed and halved 1 small fennel bulb, thinly sliced 1 leek (or baby leeks), sliced thinly into ribbons 1 small bunch of curly parsley or dill, finely chopped 1 tbsp olive oil 1 tbsp butter (or plant-based alternative) 100 ml cream (or coconut cream for plant-based version) 1/2 tsp Fire Dust...

Bright, hearty, and full of crunch, these wraps make cabbage the star of the plate. Inspired by the fresh layering of Ottolenghi’s slaws...

Smoky romaine lettuce grilled to perfection, finished with lime,  and Fire Dust Yields: 4 servings Prep Time: 5 minutes Cook Time: 5–7...