Flaky walnut pastry filled with a mushroom, leek and cashew tapenade and topped with fried mushrooms and rosemary, this is a hearty and wholesome feast. The recipe is adapted from Yotam Ottolenghi‘s and, like his, the pastry is quite crumbly – don’t worry, it tastes amazing! Serves 4. Ingredients: Walnut pastry – 50g roasted walnut…

We’ve served up these aromatic beauties with a spicy salsa, sweet potato wedges and some corn on the cob. Yum yum yum! Lots of fresh and ground coriander is a winner for us in these patties, but you can use a herb/spice mix of your choice, just have a play with the flavours that you…

This recipe is inspired by Riverford Organic Farmers and is one of our favourites. It’s very versatile, and a good store cupboard dinner. Serves 2-3. Ingredients: Daal – 2 tbsp oil; 1 chilli; 3 garlic cloves; 1 tbsp black mustard seeds; 1 tbsp curry leaves; 2 tbsp medium curry powder; 150g red lentils; 400ml tin…

Heavenly combination of smokey roasted paprika and fresh citrus, this recipe will have you falling back in love with cauliflower. The wraps are very easy to make and taste 100 times better fresh compared to the shop-bought ones that stick to the roof of your mouth. They don’t contain yeast so they don’t need to…

A rich and aromatic curry by Yotam Ottolenghi that makes a ‘wow’ every time! It is hands down our favourite curry – a masterpiece of deliciousness and very easy to whip up. The flavours intensify with a little longer cooking, and it’s worth the wait. Serves 4. Ingredients: 1 medium butternut squash (you could also…

This was a fun experiment, and it worked like a dream! We saw a picture of this in The Guardian where it was described as looking like a football wrapped in shortcrust. Ours does too, but we think it tastes amazing so here’s our interpretation if you want to give it a go. Serves 6….

Our take on a fantastic recipe by River Cottage – the sweetness of caramelised beetroot combines beautifully with the tangy spring onion vinaigrette, all nestled in crispy shortcrust pastry. Served up with some new potatoes and a green leafy salad. Serves 4. Ingredients: Pastry – 150g plain flour; 50g sunflower oil; 1/2 tsp salt. Caramelisied…

Fresh, fragrant and vibrant, we served this with a leafy salad and some new potatoes for a New Years Eve feast and it made for a wonderfully colourful spread, that went down a treat! The beetroot and avocado salad is our take on another of Yotam Ottolenghi’s miraculous creations and the chickpea fritters are inspired…

Cut down on plastic packaging by making your own hummus – it’s fast and easy, and you can flavour it with different spices each time. Here’s our basic recipe for smoked paprika hummus. Ingredients: two big handfuls of dried chickpeas; 1 tbsp tahini; 1 lemon; 1 garlic clove; 1 tsp smoked paprika; salt and pepper;…

This is a rich and beautiful version of a classic, with real depth of flavour. The trick is slow cooking, allowing the tomato sauce to cook down and develop it’s beautiful intensity. The white sauce is made with roasted cashews, certain to satisfy with it’s moreish umami taste. Serves 6. Ingredients: Lasagne sheets. Roasted veg…