Recipes worth gathering around the table for.

Plump mussels in a savoury miso broth enriched with clotted cream, wilted spinach folded through and a slick of Chiu Chow chilli oil to finish.

A relentlessly mushroom-forward soup poured around a sticky confit beef shin marmalade, finished with pickled mushrooms and paper-thin pear. Deep, woodsy and bright all at once — a composed first course that holds its own against any main.

Hand-diced raw scallop dressed with lemon and chives, pooled in a hot vadouvan butter sauce and finished with jewel-bright pickled beetroot and carrot. A spice-led appetizer built around the contrast between hot and cold.

Delicate egg-yolk tortellini stuffed with lobster and king prawn, bathed in a glossy vermouth beurre blanc reinforced with a reduced shellfish stock. A tasting-menu plate built around two great classical techniques.

A whole lamb shank braised until the meat falls from the bone, served in a deeply spiced Moroccan sauce of slow-cooked onions, honeyed prunes, and toasted almonds. Sweet, savoury, aromatic, and built for a long dinner.

A baked salmon fillet blanketed in tahini yogurt and piled high with toasted pearl couscous, sweet grapes, crunchy nuts, crispy shallots, and a bright herb-and-sumac tarator. Levantine in spirit, generous in every direction.