The two highlights though were the celeriac shawarma – a thick chunk of roasted celeriac from Stein’s bio-dynamic farm in East Sussex sandwiched in a Wildfarmed pita with bkeila (a spinach sauce) and ...

Return the soup to the pan and reheat before adding the 130g spinach and 1 tbsp lime juice (and a little water if it’s too thick). Wait for the spinach to wilt down and it’s ready to serve.

then sliced and served within a homemade pita with Tunisian bkeila, yoghurt sauce and crispy onions, with a spicy fermented tomato sauce on the side. Maxime and the Ottolenghi team have also ...