Roasted artichokes with herby scones recipe
Based on a classic French dish, this recipe makes enough to serve four as a main meal or eight as an appetizer. It would be perfect for a light al...
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Ingredient: Pine Nuts
Penne pasta with basil and pine nuts recipe
This mouth-wateringly tasty pasta dish is a firm favourite with friends and family. It is so simple and quick to make, yet so scrumptious to eat.
Chickpea & couscous salad with tahini drizzle recipe
Eat this warm for a light lunch or for tea. Try it cold as a packed lunch, too. Also try varying the roasted vegetables you use – beetroot, courgettes or...
Tramezzini of duck confit salad with pickled squash mayonnaise recipe
Tramezzini are delicate by design (crustless sandwiches can’t avoid this description), but a hearty filling of duck confit bends the rules. Make the duck salad the day before (along with...
Crushed roast carrots with cumin and goat’s cheese recipe
Russell, who works in the Field Kitchen, cooked this for us when we served a Moorish-inspired menu. It went down an absolute storm and we’ve often done it since.
Lamb kofte recipe
Middle Eastern kofte are lamb kebabs made from ground lamb mixed with lots of warm spices and fresh herbs. The seasoned meat is shaped into logs, skewered, and refrigerated for...
Red pepper and eggplant salad with basil dressing recipe
Buy the freshest peppers and eggplants you can find, with smooth skins, not wrinkly. Toast the pine nuts in a dry frying pan until golden. Watch them carefully, as they...
Valais asparagus tart recipe
Instead of asparagus, you can also make this tart with spring carrots, finger-sized kohlrabi sticks, and scallions; sprinkle with toasted hazelnuts.