Recipes
The Ultimate Tomato Bruschetta with Burrata
Serves: 4 as a starter Ingredients 1 crusty baguette or sourdough loaf, sliced 2–3 ripe tomatoes (or a mix of cherry tomatoes), diced 1 ball of burrata 1–2 cloves garlic,...
The Ultimate Tomato Bruschetta with Burrata
Serves: 4 as a starter Ingredients 1 crusty baguette or sourdough loaf, sliced 2–3 ripe tomatoes (or a mix of cherry tomatoes), diced 1 ball of burrata 1–2 cloves garlic,...
Wild Garlic Pesto
Ingredients 100g fresh wild garlic leaves (young, vibrant, no stalks) 40g toasted pine nuts (or a mix of pine nuts & almonds for depth) 50g Parmigiano Reggiano, finely grated 20g...
Wild Garlic Pesto
Ingredients 100g fresh wild garlic leaves (young, vibrant, no stalks) 40g toasted pine nuts (or a mix of pine nuts & almonds for depth) 50g Parmigiano Reggiano, finely grated 20g...
British Asparagus, Wild Garlic & A Poached Egg
Serves: 2 Ingredients 1 bunch British asparagus (about 12–16 spears), woody ends trimmed 2 very fresh free-range eggs 2 tbsp wild garlic pesto (see previous recipes) or a handful of...
British Asparagus, Wild Garlic & A Poached Egg
Serves: 2 Ingredients 1 bunch British asparagus (about 12–16 spears), woody ends trimmed 2 very fresh free-range eggs 2 tbsp wild garlic pesto (see previous recipes) or a handful of...
Kale & Nettle Pesto
Ingredients (makes about 1 cup) 1 cup young stinging nettle leaves (gloves on when handling raw!) 1 cup fresh kale (stems removed, roughly chopped) ½ cup toasted nuts (pine nuts,...
Kale & Nettle Pesto
Ingredients (makes about 1 cup) 1 cup young stinging nettle leaves (gloves on when handling raw!) 1 cup fresh kale (stems removed, roughly chopped) ½ cup toasted nuts (pine nuts,...
Charred Leeks with Anchovy Dressing
Charred Leeks with Anchovy Dressing A simple but deeply flavourful dish — smoky, sweet leeks paired with a punchy, savoury anchovy dressing. Perfect as a starter or a standout side....
Charred Leeks with Anchovy Dressing
Charred Leeks with Anchovy Dressing A simple but deeply flavourful dish — smoky, sweet leeks paired with a punchy, savoury anchovy dressing. Perfect as a starter or a standout side....
Celeriac Rémoulade
Celeriac Rémoulade (Serves 4–6) Ingredients 1 medium celeriac (about 700–800 g), peeled 1 lemon, halved (juice + one squeezed half reserved) 150 g full-fat mayonnaise (house-made if possible) 1½ tsp...
Celeriac Rémoulade
Celeriac Rémoulade (Serves 4–6) Ingredients 1 medium celeriac (about 700–800 g), peeled 1 lemon, halved (juice + one squeezed half reserved) 150 g full-fat mayonnaise (house-made if possible) 1½ tsp...