Sous-vide cooked lamb shoulder as a crispy terrine, served with carrot purée, spring vegetables, leek oil and vadouvan jus.

Mussels take on a surprising character on the Big Green Egg. Fully prepared on the kamado.

Butterflied piri piri chicken, with vegetables and potato garnish from the Braaimaster.

A savory twist on a French classic: roasted forest carrots, syrupy balsamic, and crispy puff pastry. Approximate cost per person: €1.40.

Plant-based kebab skewers, Harissa carrots, yogurt, pulled mushrooms and beef.