food & drink
Eat: Roast Asparagus with Hazelnut Dressing
We teamed up with Riverford Organic for our ‘perfect lunch’ competition this month, and were blown away by their incredible company and the amazing things they do for their customers. We’ll have more recipes from Riverford in the next few …
Eat: Scallops and chorizo
With a recipe as simple as this, why not make something extra special for a midweek dinner! Serve with salad and crusty bread to mop up the juice. 110 gram(s) chorizo sausage 400 gram(s) scallops (small) – halve them to …
Eat in: Strawberry and rhubarb crumble
Restore an old favourite to the status of favourite weekend dessert with the addition of strawberries. We reckon you’ll love it too! 200g plain flour 100g + 140g caster sugar 1/2 tsp sea salt 100g unsalted butter, cold & cut …
Eat in: Blackened carrots
Our new favourite! Easy to make and very more-ish. Ingredients 8 large carrots, washed and sliced into thick sticks 85g soft goats cheese, sliced into ½-inch rounds 25g flat-leaf parsley, roughly chopped 100g wild rocket (optional) Cider vinegar Olive oil …
Eat for breakfast: Cinnamon rolls
These delicious cinnamon rolls are simple and quick to put together, our guilty pleasure this month! Ingredients: roll: 350g/12oz self raising flour Pinch of salt 2tbsp caster sugar 1tsp ground cinnamon 100g/3.5oz butter, melted and extra for greasing 2 egg …
Eat in: Roasted fennel salad with Ras el Hanout
Ras el Hanout is an aromatic spice blend that’s used throughout Northern Africa. If you haven’t tried it yet, you’re missing out! Ingredients (serves 4) 1 bulb fennel, washed (choose one with green leaves on) 2 red onions ½ butternut …
Eat In: Lamb & Date Tagine
A perfect meal to share with friends on a dark night in November, this rich, sweet, fragrant tagine takes very little effort and is near enough impossible to get wrong. Go to Anthropologie for Moroccan-inspired tableware. Nigella Lawson’s Lamb & …
Eat in: pumpkin gnocchi
We’ll be making gnocchi with out left-over pumpkin. Perfect for autumn and absolutely delicious… enough for 6 as a starter or 4 large bowlfuls. 1kg pumpkin, peeled and seeds removed Olive oil, salt and pepper for seasoning 750g potatoes, peeled …
Eat in: Baked eggs with spinach, mushrooms, goat’s cheese and chorizo
Make time for a lengthy breakfast this month. A delicious recipe from the lovely Katie of What Katie Ate. Serves 4 2 bunches spinach, wilted 2 tbs olive oil 150g brown mushrooms, sliced 20g unsalted butter Handful fresh thyme sprigs …
Eat now: Prosciutto-Roasted Figs
Delicious summer food needn’t take a huge amount of effort. Here is a simple way to prepare sweet and juicy figs that would make the perfect starter or a light lunch for four people. Prosciutto-Roasted Figs Ingredients: 12 pecan halves, …
