IN SEASON NOW
PANCAKES WITH RHUBARB COMPOTE AND BLOOD ORANGEBREAKFAST AND BRUNCH / SPRING
A much-loved date in the calendar year, Shrove Tuesday is a time to make use of our favourite winter ingredients as well as odds and ends from the fridge. Pancakes are such a versatile vessel for so many flavours and this rhubarb, ginger, blood orange and yoghurt combination is delicious, making use of the first […]
Buttermilk Scotch PancakesBREAKFAST AND BRUNCH / SWEET / EAT TO BE HEALTHY / SPRING / WINTER
This buttermilk pancake recipe makes the most deliciously light and fluffy Scotch pancakes. Delicious served simply with a squeeze of lemon and honey or with a delicious homemade compote.
Healthy Oat PancakesBREAKFAST AND BRUNCH / SWEET / EAT TO BE HEALTHY / SPRING / WINTER
Perfect with poached rhubarb and a little orange zest, these oat pancakes are a healthier alternative to recipes that use plain white flour, and can be gluten free (just make sure you use gluten-free oats).
Kimchi pasteEAT TO BE HEALTHY / DRESSINGS AND DIPS / SPRING / SUMMER / AUTUMN / WINTER
Make your own versatile kimchi paste, which can be used in all sorts of dishes, including our Kimchi Salad recipe.
Purple Sprouting Broccoli, Spelt, Crispy Garlic and Toasted AlmondsSALADS AND SIDES / EAT TO BE HEALTHY / SPRING / WINTER
This recipe celebrates purple sprouting broccoli. The spelt adds a little texture, as do the garlic crisps and almonds. Crisping the garlic also gives softer bursts of flavour, which complement the broccoli, rather than overpowering it.
Salsa Verde MayonnaiseSALADS AND SIDES / DRESSINGS AND DIPS / SPRING / SUMMER / AUTUMN / WINTER / EASTER
This is an amalgamation of two classics: mayonnaise, and salsa verde, the famous Italian green sauce, full of herbs, and made piquant with capers and anchovies. Once made, this will keep for up to a week in the fridge.