Pumpkin and pork… a classic flavour combination. This delicious side is nice and easy and comes together with the minimum of fuss; especially if you have some of our precut pancetta lardons on hand.
Slow cooked Moorish style goat shoulder served on flatbread with pickled pomegranate & red onions, drizzled with a coriander dressing.
Perfect if you’re planning a day at home and like all one pot curries and casseroles, it tastes even better if you cook it the day before.
We admit it, BBQ Grilled Watermelon is a little weird, but trust us it works. Served on it’s own or with a lemon sorbet, it’s light and a little different.
Grilled banana on the BBQ is a great way to add a little smoky flavour to a dessert. Serve with vanilla salted caramel sauce and you’re set.
The scent of hot cross buns just has that special way of evoking a warm comforting feeling that we love around Easter. As a twist on the traditional recipe, Alana has included a good dash of whiskey to soak the dried fruit in. The whiskey enhances the the flavour of the fruit and spices as well as adding a subtle warmth.
So, why not give making your own hot cross buns a go… it’s worth the little bit of time and effort.
Home made flat breads are easier than you think. Here is our recipe for Spelt Flatbreads. Serve them with lamb, kebabs… almost anything.
Slow cooked lamb shoulder is one of those easy roasts that’s hard to get wrong. All you need is a little time up your sleeve. You don’t even need to carve it. It should break up easily with just a couple of spoons or forks.
Our recipe contributor, Alana Lowes, has given this lamb shoulder recipe a Middle Eastern twist with a beautiful spiced marinade featuring pomegranate molasses, that’s packed with flavour.
Grilled pork medallions are always a winner. They’re tasty, lean, economical and quick to cook. Pork works so well with many sweet and savoury flavours.
Alana has paired the pork medallions with a lovely autumnal braised cabbage. This braised cabbage recipe is almost like a warm pickle, it has a good amount of vinegar, a little sugar and a nice dollop of mustard.
Simplicity at it’s best – 2 of our team’s favourites, Chicken, Spinach & Pine Nut Sausages and Thistle Be Good Freekeh come together to make a no fuss, light, mid-week meal.
Our Chicken, Chorizo & Leek bake is one of those one pot wonders that is bound to make it into your regular rotation. It’s hearty, full on flavour, super easy to pull together and certainly not boring.
It’s a satisfying dish on it’s own but can also be served with some crusty bread or cous cous to soak up the sauce. Add some steamed greens or a simple salad and you have a meal that covers all bases.