Prep time:

Cooking time: 25 minutes

Total time:

Serves: 4

2 Large Courgettes

1 Jar of Marinated Green Olives

3 Beetroots, peeled and cut into segments

A Handful of Baby Spinach

A Bunch of Fresh Thyme

100g Almonds, with skin on

200g Greek Feta, chopped

8tbsp Extra Virgin Olive Oil

3tbsp Red Wine Vinegar

Some edible flowers

Lucinda Hamilton and her team at Cocolicious in Cranbrook create a fresh, seasonal lunch menu to enjoy with friends...

Peach & green tea Victoria sponge

Chef Paul Bassett-Huckstep and creative director Martin Spicer create three remarkably delicious seasonal bakes, perfect to showcase a glut of autumn produce and thrill family and guests alike