Place bread slices on a work surface and arrange mozzarella on half and scatter with parmesan and pecorino, leaving a small border. Season and sandwich with remaining bread, then press the edges to seal.

Place milk, seasoned flour and beaten egg in separate bowls. Heat 1.5cm oil in a large frying pan over medium heat until shimmering. Dip bread in milk, dust in flour and dip in egg, shaking off excess each time, then fry, in batches, until golden brown on both sides (4-5 minutes). Drain on paper towel. Repeat with remaining sandwiches. Carefully add the sage leaves and cook until crisp (30 seconds). Season and serve hot with fried sage.

Using the heel of your hand, squash cherries on a board to release the pit. Combine cherries, vinegar, sugar, thyme and ½ tsp each cracked black pepper and salt flakes in a bowl and stand, tossing occasionally, to quick pickle

Process feta, lemon juice and garlic in a small food processor until smooth. With motor running, add 50ml oil in a thin, steady stream and process until emulsified; season to taste and set aside.

Meanwhile, preheat a barbecue or lightly greased char-grill pan to high. Brush bread with remaining oil, then grill, turning once, until golden (1-2 minutes each side). Spread with whipped feta, then top with jamón, cherries and rocket to serve.

For beetroot-pickled shallots, combine all ingredients except shallots in a saucepan and bring to the boil. Remove from heat; set aside for flavours to infuse (2 hours). Place shallots in a heatproof bowl and cover with boiling water to soften. Set aside to cool, then peel. Halve widthways, then separate petals. Strain pickling liquid into a clean saucepan (discard solids). Add shallots and bring to the simmer over medium-high heat and cook for 2 minutes; remove from the heat and set side to pickle (2 hours). Transfer to plastic container and refrigerate until required.

For port glaze, combine all ingredients in a saucepan over high heat. Cook until glaze is reduced by two-thirds (10-12 minutes); remove from the heat and set aside to cool.

For dressing, drain pickled shallot mixture, reserving 1½ tbsp pickling liquid. Combine grapeseed oil, 1½ tbsp port glaze and reserved pickling liquid in a small bowl, season, then set aside.

Preheat oven to 160°C fan-forced. Preheat a lightly greased barbecue or char-grill pan to high. Drizzle figs with oil and lightly grill, cut-side down, until charred (1 minute). Transfer to a baking tray lined with baking paper, brush generously with port glaze and roast until tender (4-5 minutes). Cool.

To serve, spoon half the stracciatella in base of a large serving bowl. Arrange radicchio and figs on top. Spoon over remaining stracciatella, drizzle with dressing, then scatter with hazelnuts and herbs.

For coriander seed vinaigrette, place all ingredients in a screw-top jar, season and shake well to combine.

Place carrot, fennel, radish, radicchio, witlof and herbs in iced water to crisp (10 minutes). Drain well, spin in a salad spinner or pat dry with paper towel. Transfer to a large bowl with mandarin; dress with vinaigrette. Transfer to a serving platter to serve.

Preheat oven to 160°C fan-forced. Cook farro and barley in a large saucepan of salted boiling water until tender (40-45 minutes). Drain; transfer to a large bowl with chickpeas and refrigerate to cool (45 minutes). 

Meanwhile, for spiced seeds, combine all ingredients on a small oven tray lined with baking paper. Roast until golden (15-20 minutes). Set aside to cool.

For citrus dressing, combine all ingredients in a sealable jar, season and shake to combine.

Place onion, fennel, radish, herbs in a bowl of iced water to crisp (10 minutes). Drain; spin dry in a salad spinner or pat dry with a clean tea towel, then add to bowl with grain mixture. Dress with half the dressing and season.

Arrange salad and figs on a large serving platter; drizzle with remaining dressing, top with pomegranate and scatter with spiced seeds to serve. 

For fougasse dough, combine flour, yeast and 300ml tepid water in a large bowl until a shaggy dough forms; cover and set aside to prove (1 hour). Combine 1 tbsp warm water with 8gm fine sea salt in a small bowl and set aside. Add salt water to dough; using your hands, mix to combine, then cover and set aside to prove (1 hour).

Knock back dough. Stretch and fold dough four times, then cover and set aside to prove (1 hour). Repeat stretching, folding and proving three times. Cover and refrigerate overnight to prove.

Bring dough to room temperature (2 hours. Preheat oven to 230°C fan-forced. To shape dough, divide into four portions and roll into balls. Working with one portion of dough at a time, lightly press down and shape into a 15cm long oval. Using the image as a guide, cut incisions in each with floured sharp scissors and carefully pull apart to open slightly, then transfer to trays lined with baking paper. Brush generously with olive oil and sprinkle with fennel seeds and sea salt. Bake fougasse until golden (15-18 minutes). Cool on trays.

Meanwhile, for pickled figs, combine all ingredients in a bowl and gently toss to coat. Set aside to quick-pickle (15-20 minutes).

For baked brie, reduce oven to 180°C fan-forced. Score top of cheese, 2cm deep, in a diamond pattern and stud with garlic slices and thyme. Place a large fig leaf in a small shallow ovenproof bowl (about 12cm diameter), top with brie and bake until soft and oozing (25-30 minutes). Transfer baked brie to a serving platter. Scatter brie with extra thyme and serve with pickled figs and fougasse for dipping on the side.

Combine flour, yeast and a pinch of salt in the bowl of an electric mixer fitted with a dough hook, form a well in the centre, set aside. Add milk, eggs, sugar, orange rind, mahlepi and 100ml lukewarm water and mix until a soft dough forms (5-7 minutes). Gradually add butter, a little at a time, mixing until a smooth soft dough forms (3-5 minutes), place in a lightly greased bowl, cover with plastic wrap and set aside until doubled in size (40 minutes-1 hour).

Meanwhile, for red Easter eggs, follow instructions on packet to cook and dye eggs then set aside to cool completely.

Knock back dough and divide into 3 pieces. Roll each piece into a 45cm-long cylinder, plait pieces together, then bring ends together to form a wreath and squeeze to join. Place on an oven tray lined with baking paper and set aside to prove slightly (20 minutes).

Preheat oven to 180C. Brush wreath with eggwash, gently push red Easter eggs (unpeeled) into wreath and bake until wreath is golden and cooked through (25-30 minutes). Cool on a wire rack, serve with butter. Greek Easter bread is best eaten the day it’s made.

Combine garlic, paprika, herbs, olive oil, orange zest and juice in a large bowl and season. Add chicken and turn to coat; cover and refrigerate overnight to marinate.

Place potato in a saucepan, cover with cold salted water and bring to the boil over high heat. Reduce heat to medium-high; cook until potato is tender (10 minutes). Drain; cover with a tea towel to steam dry (5 minutes). Cool briefly.

Meanwhile, for mojo verde, combine all ingredients in a high-speed blender, blend until smooth and season. Transfer to a bowl and set aside until ready to serve. Mojo sauce can be stored in an airtight container for 1 week.

Preheat oven to 200°C fan-forced. Thread chicken, potato and chillies, alternating, onto 12 skewers. Drizzle with extra marinade and stand at room temperature for 20 minutes.

For charred vegetable salad, heat a barbecue or lightly greased char-grill pan to high. Drizzle vegetables with 2 tbsp olive oil and season. Grill vegetables until charred and tender (5-6 minutes each side). Cool briefly, then coarsely chop. Whisk remaining extra-virgin olive oil, vinegar and lemon juice in a large bowl and season. Add charred vegetables, beans and herbs to dressing and gently toss to coat; set aside until ready to serve.

Return barbecue or char-grill pan to high. Season skewers and grill, turning occasionally, until charred (5-6 minutes). Transfer to an oven tray lined with baking paper and bake until chicken
is cooked through and potato is golden (10 minutes). Set aside to rest (5 minutes).

Arrange skewers on a large platter. Drizzle with mojo verde and sprinkle with extra smoked paprika and micro parsley. Serve with charred vegetable salad on the side.

Preheat oven to 180°C fan-forced. Grease and line a 20cm square cake tin with baking paper.

Heat olive oil in a large frying pan over low heat; cook potato, onion, garlic, saffron and thyme, stirring occasionally, until starting to soften (8-10 minutes). Season to taste, add 250ml water, bring to a simmer and cook until water has nearly evaporated, and potato is tender (10-12 minutes). Transfer to a bowl and set aside to cool briefly (20 minutes)

Add egg to potato and gently toss to combine, then season to taste. Transfer to prepared tin and bake until just set (18-20 minutes). Cool to room temperature, then cut into 16 squares.

Whisk crème fraîche until soft peaks form, then season to taste. Arrange tortillas on a large serving platter; top with crème fraîche, salmon roe, bottarga and chives to serve.

For romesco, heat a barbecue to high. Grill capsicum and chillies, turning occasionally, until blackened all over (6-8 minutes for chillies, 15-20 minutes for capsicum). Cool, peel, discard stalks from the capsicum (keep the seeds from the chilli unless you’d like less heat). Place capsicum and chilli (about 300gm) in a food processor with remaining ingredients, season and process to combine. Romesco can be made 3 days ahead and refrigerated in an airtight container.

Combine garlic, rosemary, lemon zest and olive oil in a bowl; add the swordfish and turn to coat. Cover and refrigerate overnight to marinate.

Thread swordfish and chorizo, alternating, onto 12 skewers. Heat a barbecue or lightly greased char-grill pan to high. Grill skewers, turning, until charred and just cooked through (5-7 minutes).

Meanwhile, for herb salad, toss onion, lemon juice, sugar and cumin seeds in a bowl to combine well, season to taste and leave to soften. Just before serving, add herbs and olive oil, toss to combine and season.

Spoon romesco onto serving plates. Arrange skewers and herb salad on top to serve.

Preheat oven to 200°C fan-forced. Place potatoes and reserved brine in a large saucepan, cover with cold salted water and bring to the boil. Reduce heat to medium-low; simmer until potatoes are tender (20-25 minutes). Drain; stand covered with a tea towel to steam dry (5 minutes).

Spread warm potatoes out on a large oven tray lined with baking paper. Use base of a glass to smash potatoes until slightly squashed. Add garlic halves, cut-side down, to tray; drizzle with oil and season generously with salt. Roast until golden and crisp (1 hour).

Whisk lemon juice and honey in a bowl until combined. Add onion, season to taste and toss to coat; stand to pickle (10 minutes).

Transfer roasted potatoes to a large serving platter. Squeeze over roasted garlic. Top with goat’s cheese, pickled onion, herbs, lemon rind and drizzle with chilli oil to serve.

Grease and line a 27cm x 17cm (base measurement) slice tin with baking paper.

Bring stock to a simmer in a large saucepan over medium-high heat. Rain in polenta, whisking continuously, then whisk occasionally until thick and smooth (8-10 minutes). Whisk Manchego and rosemary, season to taste, then pour evenly over base of prepared tin and use a palette knife to smooth surface. Cover directly with baking paper and set aside to cool. Refrigerate overnight to set.

Preheat oven to 200°C fan-forced. For bravas sauce, place all ingredients except vinegar and smoked paprika in a small roasting pan, season and toss to combine. Roast until slightly caramelised (30-35 minutes). Cool briefly (discard thyme stems), then transfer mixture to a food processor with remaining ingredients, process until smooth and season; keep warm.

Turn polenta out on a board. Use a sharp knife to cut 2cm x 8cm-long polenta chips.

Half fill a large saucepan with oil. Place over medium heat until it reaches 180°C on a deep-frying thermometer. Deep-fry chips, in batches, turning occasionally, until golden (4-5 minutes). Using a slotted spoon, transfer to} a wire rack set over a baking tray lined with paper towel to drain; season.

Serve with roasted bravas sauce, extra Manchego and fried rosemary.

Preheat oven to 200°C fan-forced. For Spanish spiced salt, dry-roast cumin and coriander seeds in a small frying pan until toasted and fragrant (20-30 seconds). Transfer to a mortar and pestle and pound until coarsely crushed, then add smoked paprika, 1½ tsp sea salt flakes and pound to combine. Set aside.

Place jamón on an oven tray lined with baking paper. Bake until crisp (6-8 minutes). Cool, then coarsely chop.

Meanwhile for devilled eggs, cook eggs in a saucepan of boiling water until hard-boiled (8 minutes), then drain, refresh under cold running water and peel. Halve eggs lengthways and carefully scoop out yolks into a bowl (refrigerate whites until required).

Add mayonnaise and mustard to yolks, mix well, then pass through a fine sieve into a clean bowl. Stir in tarragon and season with spiced salt to taste. Spoon into a piping bag fitted with a 1cm star nozzle and pipe mixture into egg whites, or spoon into egg whites if you prefer.

Arrange nasturtium leaves on a serving platter. Top with devilled eggs, crisp jamón and micro parsley. Scatter with finely grated lemon zest and extra spiced salt to serve.

Heat a saucepan over medium-high heat, add amaranth, cover with lid, and cook, shaking pan, until amaranth has puffed (2 minutes). Pour into a sieve to discard unopened seeds. Set aside.

In a small bowl, whisk butter, mayonnaise, lime juice and Tabasco until combined; season to taste.

Heat a char-grill pan over high heat. Place corn in a bowl, drizzle with oil and season; toss to combine. Cook corn, turning often, until charred (5 minutes).

Spoon chipotle mayonnaise onto a platter and top with corn. Sprinkle with paprika and chilli powder and scatter with feta, puffed amaranth, coriander and amaranth leaves. Drizzle with extra oil.

For labne, combine yoghurt and ½ tsp fine sea salt in a bowl, then spoon into sieve lined with muslin placed over a bowl. Cover and refrigerate to drain (1 hour).

Cook freekeh in a saucepan of boiling water until tender (30-35 minutes). Drain well, then set aside to cool.

For fig-leaf oil, blanch fig leaves in a large saucepan of salted boiling water until bright green (15 seconds). Drain, then refresh in ice water. Drain again, squeeze out excess liquid and pat dry with paper towel. Transfer to a blender with avocado oil and blend until smooth. Strain oil through a fine sieve into a bowl (discard solids) and season to taste.

Place eggplant slices on a large baking tray lined with paper towel. Season generously with fine sea salt all over and stand for 10 minutes to draw out excess moisture. Rinse and pat dry with paper towel, then drizzle both sides with olive oil.

Heat a barbecue or lightly greased char-grill pan to high. Grill eggplant, in batches, turning once, until charred and tender (2-3 minutes). Set aside to cool. Grill artichokes, turning once, until charred (1-2 minutes each side). Combine extra-virgin olive oil, lime juice spring onion, garlic, chilli flakes and herbs in a large bowl and season to taste. Add freekeh, eggplant and artichokes and gently toss to combine.

Arrange tomatoes on a large serving platter; top with eggplant salad mixture and labne. Drizzle with fig oil and scatter with pistachios to serve.

For herb and garlic yoghurt, place ingredients in a small bowl, season to taste and stir to combine. Refrigerate until ready to serve.

Place half chickpeas, parsley, spices and onion in a food processor and process until chopped. Place mixture into a bowl with remaining chickpeas, season to taste and stir through flour and egg until well combined.

Working with 1 tbsp of mixture at a time, shape into a ball then dust in flour, shaking off excess; place on a lined tray with baking paper. Repeat until mixture is finished.

Heat oil in a large frying pan over medium heat. In batches, cook fritters, gently pressing flat, turning occasionally, until golden and crisp on each side (4-5 minutes). Drain on paper towel and season to taste.

Arrange on a large platter and serve with herby garlic yoghurt, drizzled with oil and scattered with dill, with lemon wedges on the side.

For pickles, combine radish and onion in a small heatproof bowl. Add daikon to a separate small bowl. Combine vinegar and 250ml water, sugar and 1 tbsp sea salt flakes in a saucepan over low heat, stirring occasionally, until dissolved (3-5 minutes). Pour two thirds of hot liquid over radish, onion and remaining third over daikon. Add turmeric to daikon and stir until dissolved. Cool to room temperature (15 minutes), cover and chill for 30 minutes.

Meanwhile, for sesame-crusted tuna, combine sesame seeds, Italian seasoning, and 2 tsp sea salt flakes on a shallow plate. Brush tuna with soy sauce and roll in sesame mixture to coat. Heat a frying pan over medium to high heat and sear tuna, turning frequently, until lightly golden all over (2-3 minutes). Transfer to a board and rest for 5 minutes. Thinly slice to serve; tuna will be rare.

Heat oil in a saucepan to 180˚C. Fry wontons, in batches, turning occasionally, until golden (30 seconds). Use a slotted spoon to transfer to a plate lined with paper towel to drain, season to taste.

To assemble, scatter fried wontons onto a serving plate. Top with tuna, edamame, avocado, cucumber, pickled vegetables, jalapeño, coriander, and salmon roe. Drizzle with ponzu and serve with a spoonful of wasabi mayonnaise.

Heat a lightly greased barbecue or char-grill pan to medium-high. Place shishito peppers in a large bowl and drizzle with oil. Season to taste and toss to combine. Cook, turning frequently, until charred and blistered (5 minutes). Remove from heat and return to bowl.

For queso fundido, combine tequila and cornflour in a small jug. Heat garlic, lager and lime juice in a saucepan over high heat. Bring to a simmer then whisk in cornflour mixture. Cook, whisking frequently, until mixture boils and thickens (6-8 minutes).

Add cheese in three batches, stirring vigorously with a wooden spoon after each addition. Once mixture has come together, season and transfer to a serving bowl. Drizzle with salsa macha and scatter with jalapeño flakes.

Serve shishito with questo fundido on the side.

Combine lemon and bay leaves in a saucepan. Cover with salted water and bring to a simmer. Add chicken breasts, reduce heat to low and simmer for 5 minutes, then set aside to cool in poaching liquid until chicken is cooked through (20-25 minutes). Shred chicken and discard poaching liquid.

Meanwhile, for dressing, combine ingredients in a small bowl, season to taste and whisk to combine.

Cook asparagus and green beans in a large saucepan of boiling salted water until just tender (2-3 minutes). Drain and refresh. Halve asparagus lengthways then place in a large bowl with lettuce and half dressing; toss to combine.

Divide among plates, top with blue cheese and shredded chicken. Drizzle chicken asparagus salad with remaining dressing and scatter with chervil and violets.

Preheat oven to 220˚C. Place butter in a small saucepan over medium heat. Cook, swirling in pan, until foaming and nut brown (3-4 minutes). Take off heat, add garlic, honey and vinegar and mix
to combine.

Halve carrots lengthways and place in a single layer on a large baking tray lined with baking paper. Drizzle over butter mixture and season to taste. Roast until golden and tender (20-25 minutes).

Meanwhile, for dressing, combine ingredients in a blender and blend until smooth; season to taste.

Serve carrots, topped with chickpeas, rocket and watercress. Drizzle with dressing to serve.

Preheat oven to 180˚C. Wrap each large beetroot in foil and place on a baking tray. Roast until tender when pierced with a skewer (30-40 minutes). Set aside to cool; peel and quarter.

For sour cherry dressing, combine ingredients in a bowl, season to taste and whisk to combine.

Thinly slice baby beetroot on a mandolin. Place in a bowl and drizzle with 2 tbsp dressing to lightly pickle.

To serve, arrange beetroot, baby frisée, ham and sliced beetroot on a platter.Scatter with micro red vein sorrel and drizzle with extra dressing to serve.

Place potatoes in a large saucepan of cold salted water. Bring to the boil and cook until tender (12-15 minutes). Drain, cool and halve.

For tahini mayonnaise, combine ingredients and mix to combine. Season to taste.

While warm, pour dressing over potatoes and toss to coat. Refrigerate until cold (20 minutes).

Cook eggs in a saucepan of boiling water until soft-centred (6 minutes). Drain and refresh in cold water; then peel and halve.

Divide potato salad among bowls. Top with watercress, apple and egg. Drizzle with oil to serve.

For avocado cream, place ingredients in a blender and blend until smooth; season to taste.

Combine crab, pear, kohlrabi, shallot, mint and chives and smoked dulse flakes in a large bowl and toss to combine; season to taste.

Divide avocado cream among cocktail bowls and top with crab mixture. Sprinkle with chervil and extra smoked dulse flakes.

To make labneh, line a sieve with muslin and place over a bowl; spoon yoghurt into muslin then tie the opposite corners together to secure. Refrigerate until thick and liquid drains (12 hours or overnight).

Preheat oven to 200°C fan-forced. Line two large baking trays with baking paper. Place pumpkin on one tray, drizzle with oil, sprinkle with cumin and paprika, and season with salt; roast until lightly charred and cooked (45 minutes). Place onions on a separate tray and roast until soft (20 minutes).

Meanwhile, heat vegetable oil in a frying pan over medium heat; fry pearl barley until golden (2-3 minutes). Use a slotted spoon to transfer to paper towel.

Transfer labneh to a bowl, add garlic and season with salt; stir to combine. Spoon labneh onto a large serving plate, then top with pumpkin wedges, onions, pearl barley, chilli oil, hazelnuts and fresh herbs.

Preheat oven to 120°C fan-forced. Arrange tomatoes, garlic and thyme in a large deep-sided tray.

In a jug, combine remaining ingredients plus 1 tbsp sea salt flakes. Pour mixture over tomatoes to completely submerge. Transfer to oven and cook until tomatoes begin to break down and become jammy (3 hours). Serve with lamb.

For prawn topping, place all ingredients except crab in a food processor and pulse to a coarse paste. Transfer to a bowl, season to taste and stir through crab meat. Refrigerate for at least 30 minutes to firm up.

Remove ends from sourdough and cut loaf into 1cm-thick slices. Top each slice with a thick layer (1cm) of topping and sprinkle with sesame seeds.

Heat oil in a deep-fryer or deep saucepan to 180˚C. Fry each piece of prawn and crab toast separately until golden and topping is cooked (3-5 minutes). Drain on paper towels and cut in half.

For green papaya and herb salad, place ingredients in a large bowl, season to taste and toss to combine.

To serve, scatter with green papaya and herb salad with sriracha mayonnaise on the side.

Combine flour, cheese, shallot and kimchi in a large bowl; season to taste. Add eggs; stir to combine. Cover and refrigerate overnight. The mixture will still be slightly wet and sticky.

Using an ice-cream scoop or tablespoon, scoop 50gm portions of mixture onto an oven tray lined with baking paper. Using oiled hands, shape into ovals. (Makes 10 portions.)

Fill a large saucepan one-third full with oil and heat to 180˚C. Using a palette knife, transfer fritters, in batches, to oil. Cook fritters, turning frequently, until golden all over (3-4 minutes). Drain on paper towel; season to taste.

Arrange fritters on a serving platter and serve with extra kimchi, soy sauce and ranch dressing on the side.

Preheat oven to 180°C fan-forced. Line a 7cm-deep, 25cm x 10cm loaf tin with baking paper, extending 5cm over sides.

Using a mandolin, thinly slice potatoes 3mm thick. Add to a large bowl with duck fat, spices, 1 tsp sea salt flakes and cornflour; toss to coat. Layer potatoes in the loaf tin, slightly overlapping in
a single layer, filling in any gaps. Continue this process with remaining mixture, ensuring top layer is level. Fold the overhanging baking paper in and bake until potato is tender when pierced with a small knife (45-50 minutes). Remove from oven and allow to cool for 30 minutes. Place cans on top to weigh down and chill overnight or until mixture is firm and set.

When ready to serve, invert tin onto a cutting board. Use a sharp knife to trim edges to make even. Cut into 5cm squares or desired portions.

Heat 3cm vegetable oil in a large frying pan. In batches, shallow-fry potato portions, turning frequently, until golden (10-12 minutes). Transfer to a tray, season to taste and keep warm.

When ready to serve, drizzle potato with a little vinegar. Top with crème fraîche, Avruga caviar and micro fennel, if using.

Preheat oven to 200°C fan-forced. Grease and line 2 large trays with baking paper. Place eggplant and onion on a tray. Drizzle with olive oil and scatter with za’atar; bake until golden (30 minutes).

For couscous, heat oil in a large saucepan over medium heat. Add couscous and toast, stirring frequently, until golden (3 minutes). Add stock and bring to a simmer. Reduce heat to low, cover with a lid and cook, stirring occasionally, until stock has evaporated, and couscous is cooked (8-10 minutes). Season to taste, fluff with a fork and set aside to cool.

Preheat a lightly greased char-grill pan to high. Grill zucchini (20 seconds each side) then peaches (30 seconds each side) in batches until charred; transfer to a large bowl. Add eggplant, onion, couscous, herbs, cucumber, tomatoes, pomegranate, and spinach. Season and toss to combine.

For dressing, combine ingredients in a small jar, season and shake to combine; drizzle over salad and toss to combine.

To serve, transfer salad to a large serving platter, drizzle with extra olive oil and scatter with red vein sorrel.

Heat 60ml oil in a large saucepan over high heat. Add vegetables with herbs and cook, stirring occasionally, until vegetables have softened (5-6 minutes).

Add split peas and cook, stirring until lightly toasted (5-6 minutes). Stir in 1 litre water and bring to the boil. Reduce heat to low and simmer covered until split peas are very soft and start to fall apart (40-45 minutes); discard herbs.

Transfer to a blender with remaining oil, 40ml water and blend until smooth; season to taste. If mixture is thick, loosen with a little more water.

Spoon warm dip onto a large platter, scatter with capers, sliced red onion, sliced spring onions, and sliced long green chillies. Drizzle with extra olive oil and serve with charred pita bread and lemon wedges on the side.