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A Spanish-inspired rice dish using leftover roast chicken, homemade stock, vegetables, and aromatic spices cooked in a lager sauce.
Pan-fried bream fillets served with crispy plantain fritters, a rich coconut reduction sauce, and wilted nutmeg-seasoned spinach.
Crispy battered halloumi served over golden potato röstis with a zesty homemade tartare sauce and lemon wedges.