Recipes

A quick & delicious yet impressive salad to use up the last of wintery ingredients before spring/summer season hits! 

With torn mozzarella, draped anchovies (or chopped olives, if you prefer), and fried winter herbs, these are perfect to hand round with drinks, or served with a bitter leaf salad as a simple supper.

A simple, quick, yet impressive vegan lentil phyllo pie using only a few storecupboard ingredients and any seasonal greens you have on hand.

A simple, quick, yet impressive vegan lentil phyllo pie using only a few storecupboard ingredients and any seasonal greens you have on hand.

An amazing weeknight vegan dish: this plate of mushrooms, leeks and chickpeas is prepared with gently heated Honest toil & is guaranteed to fill you up and leave you feeling healthy!

This is the perfect contrast of flavours and textures; sweet/bitter and creamy/crunchy. It makes a deceptively simple celebratory starter.

A green winter warmer by Naomi Simons, packing loads of flavour and seasonal goodness, started and finished with a glug of Honest Toil. 

A delicious alternative to Greece's zucchini "keftedes", this squash-fritter brings out the best from seasonal squash and fresh olive oil. Served with crispy sage and garlic yoghurt. Irresistible!

A warming bowl of pasta served with seasonal greens cooked in fresh extra virgin olive oil and topped with pecorino and nuts. 

The cake is balanced, moist, and light. The citrus, basil, and olive oil are a fresh and earthy pairing that complements the sweetness. The cake is naturally vegan - the sparkling water acts as a substitute for eggs and helps to create a light texture. This also means the cake takes longer to bake, so make sure it is cooked all the way through. 

A fresh, lemony bed of ricotta embraces a caramelised squash, topped with evoo-confit garlic. Can it get any better?