Looking for a long-table buffet to keep them going on shoot-day, Battersea Park Studios reached out.

Their team of 15 opted for a seasonal vegetarian menu:

Flatbreads, hummus and spiced chickpeas
Green Leaf salad, raspberry balsamic emulsion
Pickled red onion
Cured courgette, salsa verde

Ember carrots, sherry and pistachio
Burnt broccoli and lemon
Smoked Aubergine, muhammara, pomegranate molasses
Fire-roasted cauliflower, zhoug, tahini, toasted seeds
Spiced rice, black lentils and herbs

Dark chocolate & tahini tart, coconut creme fraiche and sea salt
Burnt maple plums