Start with meze: sweet corno peppers with anchovy; saksuka, Turkish aubergine and potato best served cold; and atom, labneh laced with pul biber brown butter. The main is a classic dish from Big Has’ childhood summers in Cyprus: grilled octopus, beans in octopus stock, onion with parsley and lemon, and pickled chillies - a true “taste of home”. Mop everything up with fluffy Lebanese flatbreads.