Baked eggs with leeks and castelvetrano olives recipe
Breakfast or dinner, a skillet of baked eggs also known as a frittata is a simple and satisfying choice. Here, I was lucky enough to be cleaning out the fridge...
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Ingredient: Leeks
Mujaddara recipe
This popular and seasoned-to-perfection Middle Eastern lentil-rice dish is great served with Eggplant Balela, or with the marinated eggplant alone (from the same recipe), combined with some of our Creamy...
Tonjiru recipe
A winter favourite, Tonjiru is a hearty miso soup made with sliced pork belly and chunky root vegetables. Here, I also use sake kasu, the lees left over from sake...
Leek & tatties soup recipe
Leeks and tatties (potatoes) are cheap and chunky to make a filling first course. Though this soup is simple, it is served at even the finest Burns Suppers.
Mean bean minestrone recipe
We’ve packed this colorful, stew-like minestrone with cannellini beans and cooked farro for a healthy dose of protein and fiber. Sprinkling some of our Nut and Seed Sprinkles on top...
Chicken, olive and preserved lemon pie recipe
The lovely Sunil Vijayakar helped to develop this for my pie range. It may seem like an odd combination but it is divine and won gold in The Great Taste...
Tofu & carrot broth with sesame recipe
Like any good stock, this takes time to make, so it’s worth doubling up and making a big batch of this broth, as it has a sort of restorative power,...
Coronation chicken recipe
This dish was devised in honour of the Queen’s coronation in 1953. Our version has a long list of ingredients, but it is easily made and can be prepared well...
Pea soup with leeks recipe
This is the sort of food farm people eat after a long hard day in the fields. This recipe depends on unsmoked pig hocks, a very economical, ingredients, but essential...