Spring Salad

This is a celebration of Spring in a bowl. When Spring springs, the birds sing and blossom arrives, we find it hard to think about anything other than delightful greens and salads galore. This scrumptious salad is packed with spring greens, pretty pink radishes and more…

Ingredients: 60g radishes, 200g new potatoes, 100g green beans, 1 courgette, 1 shallot, 1 clove of garlic clove, 10g basil and 10g tarragon.

From the larder: 150g rice (red, wild or brown), 5tbsp olive oil, 3tbsp white wine vinegar and 1tbsp Dijon mustard (optional: poached eggs, or grilled meat).


  • Start cooking the rice. Cover with water in a saucepan. Cover, bring to the boil and then simmer for 15 or so minutes until soft.
  • Top, tail and halve the green beans and roughly chop the potatoes.
  • Boil the potatoes in a saucepan of water for 10 minutes until soft when poked with a knife.
  • Cook the green beans by adding them to the potatoes for the last 5 minutes of their cooking.
  • Meanwhile, finely chop the shallot and garlic clove, and chop the tarragon leaves. Combine in a small bowl along with the mustard and white wine vinegar and set aside.
  • Grate or finely slice the courgette, thinly slice the radishes and chop the basil and place in a salad bowl. If you have a mandolin, use it to slice the courgette and radishes.chopped shallots, tarragon, mustard 2sliced courgettes and radishes
  • When the rice, potatoes and green beans are cooked, add to the salad bowl and then mix in the salad dressing. Serve the salad with optional poached egg or a grilled meat addition of your choice.close up salad with raddish in background

Woodland Pasta

This is a yummy woodland pasta full of woodland mushrooms, kale and carrots, celery. Make it with conventional pasta or if you want to try an alternative, try a quinoa spaghetti or wholewheat penne.

Ingredients: 1 clove of garlic, 2 banana shallots, 80g button mushrooms, 40g shitake mushrooms, 60-80g kale, 1 carrot, 1 stick of celery, sprig of sage and thyme.

From the Larder: 175-200g Pasta, 1 tin of tomatoes, 1 tbsp balsamic vinegar, olive oil, salt, pepper (optional extra: honey, grated cheese, sausages).


  • Bring a sauce pan of water to the boil ready for the pasta and start cooking sausages if using.
  • Finely chop the garlic and shallot, and finely chop the celery and carrot. Chop the sage leaves and strip the thyme leaves from their stem. Sauté all in a glug of olive oil with a pinch of salt for about 5 minutes until carrots are softening and celery is becoming slightly translucent.sauteeing veg with herbs
  • Slice the mushrooms and chop the kale. Add to the pan continuing to sauté for about 5 minutes until mushrooms are soft.
  • Add the tin of tomatoes to the veg along with a pinch of salt, balsamic vinegar and an optional pinch of brown sugar or honey.
  • Simmer gently while the pasta cooks.whole pan sauteeing veg with tomatoes
  • Add the pasta to the boiling water and cook for 10-12 minutes or according to packet instructions.
  • Serve the pasta with the veggie sauce and sprinkle with grated cheese of your choice.

Beetroot Burgers With Rosemary Roasties and Padron Peppers

Try a meat free day with these delicious beetroot burger served up with rosemary root fries and padron peppers. It’s healthy, beautiful not to mention full of flavour and spice.

Ingredients: 1/2 a sweet potato, 1 parsley root, sprig of rosemary, 1 beetroot, 1 shallot, small bunch of coriander, 4-5 padrón peppers.

From the larder: 1 tin of black beans, 1 egg, oil, 2 tsp cumin, 1 tsp cinnamon (optional: 3 tbsp flour, 75-100g feta, sourdough buns or lettuce leaf, sour cream).


  • Preheat the oven to 200 degrees C.
  • Slice all the root veg, apart from the beetroot, into thin baton shapes, place in a roasting tin with rosemary leaves. Drizzle with oil, season and place in the oven to roast.root fries
  • In a bowl: mash black beans, grate beetroot and grate or slice the shallot. Mix in the egg, cumin, cinnamon and a pinch of salt. Allow to stand for 5-10 minutes if you have time, and then add chopped coriander and crumble in the feta. If it feels very sloppy and wet, add 3-5tbsp flour.grated beetrootgrated beets and spices 2grated beetroot and shallotgrated beets with spices and feta
  • Gather into patty shapes about 1cm thick and 5-6 cm in diameter. Add more flour if it is too wet when pulling together into patties.
  • Fry for about 4 minutes on each side or grill for 5 minutes on both sides – they will still be soft, but should crisp slightly on the outside.cooking beet burger.jpg
  • While cooking the burgers, add padrón peppers whole to a frying pan on high heat with a little oil, sprinkle with salt & cook until skin blisters & starts to blacken. They take about 2 mins so add when you’re close to serving up.
  • Serve root fries, padrón peppers and burgers with optional sourdough bread, and any other fixin’s you fancy.beetroot burger overhead colourful plate

Wild Garlic Leaf Pesto Pasta

Mostly foraged in the woods, or along country lanes, wild garlic is one of our favourites.  The season is short and sweet and so to make the most of it, we’re keeping it simple and have created a delicious homemade pesto with pasta.

Ingredients: A big handful of wild garlic leaves(approx. 30g), 20g curly parsley, 10g basil, 90g cherry tomatoes.

From the Larder: 175g pasta, 30g Parmesan, 5 tbsp olive oil, 50g cashews/pine nuts, salt and pepper.


  • Bring a pan of water to the boil and start cook the pasta for 10-12 minutes or until pasta is al denté.
  • Halve the tomatoes, sprinkle with a little salt to bring out their juices and set aside.
  • Wash the garlic leaves well, they can be quite muddy!wild-garlic-leaves
  • In a processor or with a hand blender, whizz together the garlic leaf, parsley, basil, ¾ of the grated parmesan, nuts and 4-5 tbsp oil to make the pesto. Add more oil if you like a runnier consistency.garlic-leaf-pesto-ingredients-600pxgarlic-leaf-pesto-600px
  • When the pasta is al denté, drain and mix in the pesto.
  • Serve with tomatoes and their juices, remaining parmesan and garnish with any remaining herbs.
  • If you have any pesto left over, spread it on toast, eat with cheese, or stretch it to another pasta dish.

Brussel Sprout Tabouleh

Even though winter is still here, we’ve got spring and salads on the mind. So to meet in the middle a brussel sprout tabouleh, a twist on the traditional, but super tasty and quick to throw together in the middle of the week.

Ingredients: 100g cherry tomatoes, 20g curly parsley, 200g brussel sprouts, 1 spring onion, 1 baby cucumber, sprig of mint.

From the Larder: 100g couscous, 5 tbsp oil, 2 tbsp lemon juice, 200g halloumi, pinch of salt and pepper, (optional lamb or grilled chicken).


  • Gather all the veg and herbs. Quarter the tomatoes, grate or finely chop the brussel sprouts removing the outer leaves, chop the spring onions, and the cucumber, finely chop the mint and parsley. Place all in a salad bowl.veggies-600pxtabouleh-veggies-600px
  • Whisk olive oil, lemon juice, salt and pepper. Taste and adjust according to preference and then pour over salad.
  • Make the couscous by using the same volume of water as couscous. Pour freshly boiled water over the couscous in a bowl and cover with a plate or cling film for 5-10 minutes and then fluff with a fork. During this time grill meat if using.
  • While waiting for the couscous to cook, slice the whole block of halloumi into thin slices approximately ½ cm thick and fry on both sides until turning golden.
  • Mix couscous into the salad, ensure that the dressing is mixed through.mixing-tabouleh-veg-by-hand-600pxtabouleh-veg-2-600px
  • Serve tabouleh with halloumi and optional meat, adding more oil or lemon if desired.

Spinach and Mushroom and Lychee Pancakes

Pancake Day is around the corner and we are excited! Pancakes are super easy to make using just a few staple ingredients from your cupboard along with whatever is in your fridge. Try these pancakes use spinach, mushrooms and a combination of mint, chervil and creme fraîche. And to finish things off, slice up a few little lychees and mix with brown sugar and any left over mint as a sweet treat to end the feast.  

Ingredients: 2 shallots, 120g button mushrooms, big handful of spinach, 8g chervil, 1 stem of mint and 3-4 lychees.

Larder: 150ml milk, 125g flour, 150ml water, 1 egg, pinch of salt, 150ml of crème fraîche or greek yoghurt, 1tsp brown sugar (optional: lemon or lime juice).


  • Make the pancake batter: combine in a bowl flour, milk, egg, water and a pinch of salt. Beat with a whisk until smooth and runny, set aside while you make the filling.
  • Chop the shallots and slice the mushrooms. Sauté in oil until soft and then add the spinach, stir and cook until mostly wilted.


  • As the filling sautés use another frying pan to make the pancakes. Or set the filling aside and use the same frying pan. Add approximately 1 tsp oil on a medium heat, swirl around so it covers the pan. Pour a ladle of pancake batter into the pan swirling as you pour so that it covers the pan in a thin layer approximately 3mm thick. Cook for about a minute until the bottom sets and then flip and cook for another minute or so. Place the pancake on a plate and spread a dollop of crème fraîche or yoghurt on the pancake followed by a spoonful of the spinach and mushroom mix. Use scissors or tear chervil (stems and all) and most of the mint leaves on top. Repeat for a second pancake and serve. If you use a small pan, you should be able to make approximately 4 savoury pancakes.


  • For a sweet end to the meal, make 2 more pancakes. Pierce the lychee skin and cut the flesh away from the stone into little pieces, mix together with 1tsp brown sugar and an optional squeeze of lime or lemon. Spread over the pancake with any remaining mint leaves and optional squeeze of lemon, dollop of crème fraîche or yoghurt. Fold up and enjoy!