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spring

fennel confit with tarragon and lemon

swiss chard tart

fava bean panzanella with cucumber and feta

grilled flatbread with ricotta, arugula and peas

sparkling raspberry basil shrub cocktail

oatmeal apricot cookies with sea salt

gigante bean, salami and fennel salad

lemon sweet buns

sour cream panna cotta with black pepper strawberry jam

roasted artichokes with creamy chive dipping sauce