When I curate a course dinner, one essential I add is a canapé. For me, it is essential. It is because of our love for bread, and the variations on it are infinite. A cape is also a chef's way of expressing himself and setting the tone for the rest of the meal. This is a lovely sandwich Ihave turned into a canapé. I love the play between the sourdough bread, the earthy mushrooms and the pop of tartness from the cherry tomatoes. The original recipe calls for lime juice, which

A tumbet is specific to Mallorca; it is unique to the region. It highlights the bounty of the land and the abundance of vegetables. It is country cooking at its best, the vegetables taking centre stage. The dish is influenced by the Arabs, Moorish farming and cooking techniques. The Moors ruled the Balearic Islands from the 10th to the 13th centuries, bringing advanced irrigation and cultivation techniques. They also introduced vegetables such as tomatoes and eggplants. From

I have always believed that vegetables can be delicious, and this dish proves it. Whenever I have it on the table, I ask the hardcore carnivores to at least try it, and then I notice they almost always go back for seconds. This is a beautiful dish; the vegetables add a splash of colour, studded with mustard seeds and glazed with caramelised maple syrup. There is spice, sweetness and different textures. I sometimes make this as a main course and enjoy the vegetables for their