Anna Hansen might shy away from the 'fusion' tag, but her dishes show a varied and lively blend of cultural influences, particularly flavours from Japan and the Middle East.

Her Beetroot and liquorice cured salmon recipe - served with a refreshing winter slaw and tangy yuzu dressing - might be as striking as it is delicate, but dishes such as spiced Turkish menemen and Lamb shank with polenta and Persian lime pesto demonstrate she is just as capable when serving up robust comfort food too.