If you’re in the lean-only meat camp, walk on by. For everyone else lamb ribs might just be the best ribs you’ve ever tried. When beautifully cooked, they’re insanely moreish – slightly crispy, perfectly rendered, glazed to unctuously sticky and melt-in-the-mouth, singularly redefining ‘finger-licking good’.

When served with a piquant pickled rhubarb, a herbaceous spring slaw and crunchy polenta chips, this dish will keep your customers coming back for more – while also making good margins.

Kitfo, a beloved Ethiopian dish, is typically made with beef, but this version swaps it for fresh, sashimi-grade tuna. Marinated in berbere spice and lime zest, the tuna offers a melt-in-the-mouth experience. Paired with saffron tuiles and warm niter kibbeh – a fragrant, spiced clarified butter – this dish is a stunning fusion of flavours. Garnish with micro herbs for a touch of freshness. With options to substitute tuna for scallops, salmon, or beef, this twist on kitfo embraces culinary creativity while honouring Ethiopian tradition.

We’re giving good old tomato soup a mojo makeover with a side of bling! But there are no flashy tricks. This next-level glow-up hasn’t forgone substance for style.

Larger and meatier than their black-shelled cousins, New Zealand green-lipped mussels are prized for their mild brininess and sweet flavour.