Inspiration can come from the most unlikely of places, and this twice-cooked crispy shredded lamb shoulder by way of adobo flakes from Philippines is a sexy stroke of genius. Salty, savoury, crunchy outside and pleasingly chewy within, the meat floss is served with a salubrious combination of runny hummus, sunny side up, turkish toast, fruity olive oil, grapes and housemade pickled radish. Beautiful.

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