• BUTTER BEAN

    Easy Dip – Drain a jar of Judion de la Granja
    Butter Beans and blitz with lemon juice, garlic
    and De Calabria Extra Virgin Olive Oil
    to make a simple dip for Autumn root vegetables,
    or our buttermilk cracker shards

  • TOMATO

    Tomato Slice – Make a speedy supper by topping pre-rolled
    all butter puff pastry with caramelised onions that have been
    cooled down, fresh tomato slices, anchovies, capers and
    fresh thyme. Season and bake for 12 minutes at 200 degrees C
    until the crust is golden brown. Serve with a green leaf salad
    and a glass of well chilled Bergerie de la Bastide white wine.

  • PARMESAN

    Salty and Moreish – Make simple nibbles to accompany
    a few cocktails by teaming our Parmesan Biscuits with
    pieces of crumbled Dorstone Cheese and Tomato Stall
    Oak Roast Tomatoes

  • BROCCOLI

    Simple Supper – Steam purple sprouting broccoli and
    toss through cooked Sapori and Colori Spaghetti with
    a pinch of Steenbergs dried chilli flakes, crushed garlic
    and a good slug of Nunez de Prado olive oil. Finish
    with freshly grated lemon zest

  • LENTILS

    Lovely Lentils – Roast beetroot and carrots with
    a halved head of garlic and toss through black
    beluga lentils, rocket and a simple dressing of
    Sicilian lemon juice, Nunez de Prado olive oil and
    flaky Cornish Sea Salt. A perfect fridge standby as
    its even tastier on day two

  • VINEGAR

    Super Quick Relish – Barely cover Champagne Rhubarb
    with equal parts Unio Moscatel Vinegar and water and
    simmer with root ginger, salt and a shaking of sugar for
    15 minutes. Great with grilled oily fish or our Confit
    Duck legs from the fridge