Recipes
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Rosemary Roasted Figs & Grapes with Radicchio, Burrata and Fried Breadcrumbs - by Anna Shepherd
This is the perfect contrast of flavours and textures; sweet/bitter and creamy/crunchy. It makes a deceptively simple celebratory starter.
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Squash fritters with garlic yoghurt and crispy sage - by Allegra
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!
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Butternut squash on a lemony ricotta bed with evoo-confit garlic - by Soph Gordon
A fresh, lemony bed of ricotta embraces a caramelised squash, topped with evoo-confit garlic. Can it get any better?
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Olive Oil Braised Leeks with Butterbeans and Sizzled Mint - by Anna Shepherd
Olive Oil Braised Leeks with Butterbeans and Sizzled Mint by our lovely guest blogger Anna Shepherd, author of Love Vegetables Cooking the leeks... -
Roast garlic & ricotta twist - by Tomek Mossakowski
This is a really easy but sexy bake that has a soft, salty interior and a crisp shell. Cut this into inch slices and it's a really great addition to any lunch table. It doesn't take much to knock this together, just be careful to not let the filo tear when constructing the spiral. Use plenty of Honest Toil to keep everything supple. -
Piled-high Mushroom Toast
Whether a fan of supermarket shrooms or an adventurous forager, these mushrooms sautéed in Honest Toil, jazzed up with a good vinegar and herbs, and finished with Greek yoghurt will be your go-to!
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Whipped feta & persimmons on toast
Indulge in this rich, tempting breakfast (or snack!) made with sourdough, salty feta, juicy persimmons, and a drizzle of Honest Toil olive oil.
