Ingredients
Serves 4

4 Mozzarella Patties

4 brioche burger buns

1 garlic clove, halved

½ courgette, shaved into thin ribbons

1 tomato, sliced

20 g rocket

½ tbsp white wine vinegar

Extra virgin olive oil

Salt and pepper

For the pesto

20 g fresh basil

15 g toasted pine nuts

½ garlic clove

20 g Parmesan cheese, finely grated

40 ml extra virgin olive oil

For the lemon mayonnaise

4 tbsp mayonnaise

Juice and zest of ½ lemon

Preparation method
❶ Toss the courgette ribbons with the white wine vinegar and a pinch of salt. Mix well and set aside.
❷ Prepare the pesto. Add the basil, pine nuts, garlic and Parmesan cheese to a food processor. Pulse until roughly chopped, then slowly add the olive oil while blending until smooth. Season with salt and pepper to taste.
❸ Mix the mayonnaise with the lemon juice and zest.

❹ Prepare the Mozzarella Patties in 2½ minutes in a deep fryer at 175°C, 10 minutes in a preheated oven at 220°C, or 7–8 minutes in a preheated air fryer at 180°C.
❺ Slice the brioche buns in half and lightly brush the cut sides with extra virgin olive oil. Toast them in a dry frying pan until golden and crisp, then gently rub the toasted sides with the cut garlic clove.

❻ Spread the bottom bun with the lemon mayonnaise. Top with the rocket, the warm Mozzarella Patty, tomato slices and the marinated courgette ribbons. Finish with a generous spoonful of basil pesto and place the top bun on top. Serve immediately.

A true Italian classic with a contemporary twist. Our creamy Mozzarella Patty pairs perfectly with fresh lemon mayonnaise and fragrant basil pesto. Crisp ribbons of courgette, juicy tomato and peppery rocket create a colourful combination of flavours and textures. A refined burger that effortlessly brings together comforting indulgence and Mediterranean flair. Treat your guests to a familiar favourite, refreshed for the late summer season.

Preparation method
❶ Heat a splash of olive oil in a small saucepan over medium heat. Sauté the shallot with a pinch of salt until softened. Add the dried apricots, water, white wine vinegar, sugar and grated ginger. Bring to a gentle simmer and cook for 15–20 minutes, stirring occasionally, until the mixture has thickened into a chunky chutney. Leave to cool slightly and season to taste with salt.
❷ Meanwhile, cut 24 circles from the brioche slices using a pastry cutter (or cut into small rectangles). Lightly brush with olive oil and toast in a frying pan until golden brown and crisp. Transfer to kitchen paper and leave to cool.
❸ Prepate the Brie Bites in 2½–3 minutes in a deep fryer at 175°C, 8–10 minutes in a preheated oven at 220°C, or 7–8 minutes in a preheated air fryer at 180°C.
❹ Spoon a little apricot chutney onto each brioche crouton. Sprinkle with the toasted flaked almonds, then top with a warm Brie Bite. Garnish with microgreens and serve immediately.

Ingredients
Makes 24 bites

24 Brie Bites

12 slices of brioche bread

30 g flaked almonds, toasted

Microgreens, for garnish

Olive oil

Salt

For the apricot chutney

1 shallot, finely diced

150 g dried apricots, finely chopped

100 ml water

50 ml white wine vinegar

1½ tbsp sugar

1 tsp fresh ginger, finely grated

A refined appetizer where creamy Brie Bites and sweet apricot chutney come together in perfect harmony. The light, toasted brioche crouton provides a delicious crunch, while roasted flaked almonds add a subtle nutty finish. Warm, creamy and full of flavour, this elegant bite is the perfect addition to a shared dining table or premium grazing board. A small bite with a surprisingly big flavour experience.

Preparation method
❶ Carefully separate the leaves from the red chicory. Rinse briefly, pat dry and set aside.

❷ Peel the tomatoes. Score a small cross in the base of each tomato, blanch them in boiling water for about 10 seconds, then immediately transfer to an ice bath. Once cooled, remove the skins.
❸ Remove the seeds from the tomatoes and dice the flesh into small cubes. Combine with the garlic, red chilli, olive oil, red wine vinegar and basil. Season with salt and leave to marinate at room temperature for 10–15 minutes to allow the flavours to develop.
❹ Prepare the Mac 'n Cheese Bites in 3–3¼ minutes in a deep fryer at 175°C, 6–7 minutes in a preheated oven at 220°C, or 4 minutes in a preheated air fryer at 180°C.

❺ Spoon a small amount of the tomato and basil salsa into each red chicory leaf. Top with a warm Mac 'n Cheese Bite.

❻ Garnish with fresh basil and a twist of freshly ground black pepper. Serve immediately.

Ingredients

Makes 12 bites

12 Mac 'n Cheese Bites

1 head of red chicory

Fresh basil, for garnish

Salt and pepper

Extra virgin olive oil

For the spicy tomato & basil salsa

4 ripe tomatoes

½ garlic clove

1 red chilli, finely chopped (to taste)

1 tbsp extra virgin olive oil

½ tbsp red wine vinegar

10 g fresh basil leaves, finely sliced

These colourful red chicory boats bring together the best of both worlds. Creamy Mac 'n Cheese Bites deliver rich comfort food flavours, while a spicy tomato and basil salsa adds freshness and a touch of Italian flair. The crisp red chicory provides a light, refreshing crunch with every bite. A contemporary appetizer full of contrast, perfect for shared dining or as a flavourful amuse-bouche.

Preparation method
❶ Prepare the flatbread dough by kneading together all the flatbread ingredients until a smooth dough forms. Leave to rest.

❷ Combine the vinegar, sugar and salt with the sliced red onion. Massage the mixture into the onion using your hands and leave to pickle for at least 15 minutes. ❸ Mix the mayonnaise with the chipotle sauce and a squeeze of lime juice. Refrigerate until ready to serve.
❹ Mash the avocados with the lime juice and a pinch of salt until smooth but still slightly chunky. Season to taste with extra lime juice and salt if needed. ❺ Divide the dough into four equal portions and roll each into a ball. Lightly coat with a drop of oil, then roll out into thin oval flatbreads. Cook each flatbread in a hot, dry frying pan until lightly browned on both sides. Repeat with the remaining dough.

❻ Meanwhile, prepare the Cheddar Cheese Patties in 2½ minutes in a deep fryer at 175°C, 10 minutes in a preheated oven at 200°C, or 7–8 minutes in a preheated air fryer at 180°C.
❼ Prepare the sweet potato fries according to the instructions on the packaging. ❽ Spread the avocado mash over each flatbread. Top with the romaine lettuce, pickled red onion, a warm Cheddar Cheese Patty, cucumber and sliced jalapeño.

❾ Serve the flatbreads with the sweet potato fries and a bowl of chipotle mayo on the side. Enjoy!

Ingredients
Serves 4

4 Cheddar Cheese Patties

400 g sweet potato fries

2 avocados

Juice of 1 lime

¼ cucumber, sliced into half-moons

1 jalapeño, thinly sliced

1 romaine lettuce, roughly chopped

Salt and pepper

For the flatbreads

280 g plain flour

195 g Greek yoghurt

1 tsp baking powder

Pinch of salt

For the pickled red onion

1 red onion, thinly sliced into half-rings

2 tsp vinegar

1 tsp sugar

¼ tsp salt

For the chipotle mayo

4 tbsp mayonnaise

1–2 tsp chipotle sauce

A squeeze of lime juice

Generous, colourful and packed with flavour. This flatbread is topped with a rich and creamy Cheddar Cheese Patty, smooth avocado mash and fresh toppings for a contemporary twist on a much-loved classic. The combination of creamy, crispy and spicy elements creates a truly satisfying eating experience. Served with sweet potato fries and chipotle mayo, it's a standout dish that deserves a place on any menu.