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Recipes

"Really more of a reminder than a recipe ! When the produce is this good, you need do very little to it."

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"This is based on a Delia recipe which I love because you simply layer everything and leave it alone in the oven for two hours or so. The juice gives the cabbage the most wonderful flavour."

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Harvested about three weeks before the garlic bulb itself, garlic scapes make for sumptuous dishes. Only available for a short period each year they can be made into wonderful pesto, hummus and salads or cooked lightly as a veg allowing the flavours to sweeten and mellow. Perfect for summer dining. Some recipe suggestion:

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Look out for Golden Wonders, Kerrs Pinks or British Queens, they are the varieties for roasting. 

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This is a delicious vegetable with roast meats, it is easy to prepare and really livens up a plate with its colour.

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This stuffing is the real deal; it goes so well with chicken, Christmas turkey or even duck. The important thing is to make sure the onions are very soft before you add in the breadcrumbs.

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You either love them or hate them, but this is a way I think most people will grow to love the humble Brussels sprout.

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A Tunisian dish of eggs poached in a sauce of tomatoes, peppers, onions, chilli, and spices. This is traditionally served for breakfast but we eat it for brunch, lunch or sometimes dinner. Serve with a salad, fresh bread and hummus or Labneh.

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There are rarely any leftovers when these additive sticky soy chicken wings are cooked at home. They’re also a great dish to serve when entertaining at home as they can be prepared in advance.

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The definition of ‘mezze’ is small plates for sharing. Make up a mezze platter for your next party or lunch. Make up the veg and change the dip/cheese/meat/or bread for a different mezze platter for lunch every day!

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