I have included more ingredients than the title suggests. The warmth of the chilli and fennel is balanced by bright citrus and fresh mint. Green beans and peppery rocket are brought together with a citrus, honey and mustard dressing. It works especially well alongside grilled seafood, poultry, beef or a hearty pasta dish.

I had this at Le Petit Maison in Mayfair. I don’t know how close this is to their recipe, but this is a real crowd pleaser and always surprises my guests. It also brings a little Riviera sunshine to the table.

If you are lucky enough to find the dense, round Italian aubergines, use those. Otherwise, look for naturally grown aubergines rather than hydroponic ones.

I use paprika, but for a more traditional version you can use Turkish sweet red pepper paste. Either way, it tastes great. Adjust the amount of fresh chilli to suit your guests’ palates. You can substitute the sumac with the juice and zest of half a lemon. Pomegranate molasses gives the sauce real depth of flavour.

I developed this one summer during Covid while doing takeaways at The Hut, Elements, with my good friend Jamie Stevenson. The beetroot adds a vibrant colour to the dish and provides vitamin B9 and potassium.

This is the simplest version of the salad; you can jazz it up with radishes and/or spring onions. Sumac gives the dressing a lemony flavour. I bring the ingredients out of the fridge an hour beforehand because I don’t like eating cold salads. I make my own vinegars; choose one that is unpasteurised.

If you strain the yoghurt, it becomes much thicker. This is great as a dip for vegetable sticks or as a side for barbecued food.