Jason reveals the secrets of 30 of his signature dishes served as they would be in the restaurant. Recipes include: Marinated beetroot with goat's cheese, chard and beetroot dressing; Butter roasted cod with silky mash and spiced lentils, and Mango parfait with orange anise jelly. With specially commissioned colour photography by Ditte Isager, maze, The Cookbook will give readers the opportunity to re-create the maze experience in their own home or find inspiration from Jason's fresh and innovative ingredient and flavour combinations.