Hay-smoked Swiss chard with fermented sunflower seed cream, roasted vegetable jus and lovage, an advanced Italian side dish built on smoke, acidity and herbs.

Swiss chard braised in kombu broth and lacquered with chickpea miso, finished with sansho and crisp leaves for a deep, bright Italian vegetable side dish.

Acid-butter confit Swiss chard with white currants, tarragon and porcini powder, a refined Italian side dish balancing richness, fruit acidity and earthiness.