Create an exotic gin cocktail with this gimlet recipe using rose and grape flavoured lychee fruit puree. A touch of chili powder really amps up flavour.

The caramelised edges and soft texture of roast cauliflower is a pleasure to eat. Here it gets a double hit of flavour from using David’s Cajun Rub.

This perfectly spiced, small-batch caesar mix is guaranteed to up your brunch cocktail game. Load it with garnishes and turn it into the main course.

Antipasto vegetables, walnuts and goat cheese dress up this wholesome, easy to prepare, rice salad.