These crab cakes have earned a well-deserved reputation as one of my most requested dishes. I’ve added fresh basil and lemon zest to accentuate the delicate flavor of the crab meat and the use of fresh breadcrumbs give the crab cakes a lighter texture. The result is a dish bursting with freshness and subtle citrus notes. Meanwhile, the creamy and herbaceous avocado green goddess sauce provides the perfect complement to the crispy cakes.

During my travels in Thailand, I had the wonderful opportunity to learn how to make fresh curry paste from an old Thai grandma. She emphasized the importance of using fresh ingredients and showed me how to pound the spices in a mortar and pestle to achieve the right consistency. The aroma of the fresh ingredients was incredible as we worked on the paste. It had a vibrant and very aromatic flavor, with just the right amount of spiciness. Cooking with her was a real highlight of my time in Thailand and this is a recipe that I continue to use to this day. I hope you enjoy it!

I had the most delicious fried baby artichokes with mint during a trip to Rome years ago. They were so amazing that I had to recreate them at home with my own twist! What sets these artichokes apart is that they're not coated in batter, but instead just lightly dusted with flour. This allows the natural flavor of the artichokes to shine through and gives them a wonderfully crispy texture.

The tangy Meyer lemon and mint yogurt dip perfectly complements the artichokes, and a sprinkle of Maldon salt and a squeeze of lemon puts these over the top.