Vegetarian

Ripe for the picking in all its Autumnal glory. A hard, tart and sour fruit when raw, quince are a wonderfully fragrant and enticing fruit when cooked.  Most commonly turned into quince jelly to adorn the cheese plate we believe that these wonderful fruits are destined...

A perfect way to kick off a dinner party, served with either flatbreads or crudités. Carrot and orange are such a wonderful combination and when mixed with the tahini it gives you a really nice nutty flavour. This is a great recipe for the kids...

When you think about borage you think bright, vibrant blue spiked flowers, with a slightly fuzzy surround and cucumber-y flavour, often served in gin and tonics. It's not often you see or hear of recipes which utilise the leaves. On a recent trip back to Italy...

This burnt salsa is hands down our favourite salsa recipe and couldn’t be easier to make. It’s a great side dish or light bite, perfect served with grilled meats, fish,  tacos, salads or just as a dip with nachos (so, pretty much everything)! When the...

Who doesn't love a pickle? We had an incredibly fun evening teaching a lucky few how to quick pickle the seasonal bounty of fruit and vegetables. There were some great concoctions and we certainly had an eye on a few of them for ourselves! We took...

Baking bread at home doesn't have to be difficult - flatbreads are super simple to make, quick to cook and taste delicious served straight from the pan. They're made from two main ingredients - self raising flour and natural yogurt - and you can add...

Beetroot​ ​borani​ ​is​ ​a​ ​lovely​ ​Iranian​ ​yogurt​ ​based​ ​vegetable​ ​dish. We've​ ​married​ ​our​ ​beets​ ​with​ ​a​ ​little​ ​hit​ ​of​ ​orange​ ​and​ ​a​ ​smattering​ ​of​ ​caraway​ ​seeds,​ ​which really​ ​lifts​ ​the​ ​earthy​ ​flavour​ ​of​ ​this​ ​deep​ ​and​ ​vibrant​ ​dish.​ ​The​ ​salty​ ​feta​ ​and​ ​squeeze​ ​of​ ​lemon...

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