First forages from the garden at 93, a tiny courtyard that seems to be overflowing with produce inspiring all our staff lunches as well as bits and bobs added brought in by the Howe team and pooled. Organic and spontaneous (not a single recipe yet) is how it happens here and whoever is around joins in.

Back yard corn on the cob roasted in the oven with garden courgettes from Bourne Street, in fact the only thing not homegrown was a single lowly shallot bought across the road at Daylesford.

Pummelled dried chilli from Holly’s honeymoon in Turkey with garden garlic & basil was used to marinade the chicken and as the base for making the Mediterranian Ratatouille.