Recipes
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Crispy phyllo-topped lentils - by Allegra
A simple, quick, yet impressive vegan lentil phyllo pie using only a few storecupboard ingredients and any seasonal greens you have on hand.
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Crispy Phyllo-Topped Braised Lentils - by Allegra
A simple, quick, yet impressive vegan lentil phyllo pie using only a few storecupboard ingredients and any seasonal greens you have on hand.
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Garlicky chickpeas with pan fried mushrooms & crusty bread - by Sophie Gordon
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!
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Cavolo nero, gruyere & hazelnut risotto - by Naomi
A green winter warmer by Naomi Simons, packing loads of flavour and seasonal goodness, started and finished with a glug of Honest Toil.
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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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Winter greens orechiette with pecorino & toasted nuts - by Florence
A warming bowl of pasta served with seasonal greens cooked in fresh extra virgin olive oil and topped with pecorino and nuts.
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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... -
Brioche and rye dumplings in white bean sauce with a preserved lemon salsa verde
Irresistibly tender dumplings paired with a quick, herbaceous green sauce and a vibrant salsa - all bound by the rich silkiness of our extra virgin olive oil. -
Cherry tomatoes, wet garlic, butter beans and tomato vine-infused Honest Toil, Scarpetta style
Who's ready for an al fresco dining adventure? With a dipping plate of the season’s first vine-ripened tomatoes, buttery-soft wet garlic, butter beans, fresh herbs and lots of evoo. -
Brothy Beans with Roasted Red Peppers and Lots of Dill
Who could pass on a generous serving of creamy beans? Our recipe navigates prep and assembly, right down to the final lacing with our olive oil, a liberal dose of dill, and tangy roasted red peppers. -
Brown Lentil and Walnut Crunch Soup
Looking for a comforting and nutritious dinner option? Look no further: made with pantry staples, this vegan-friendly recipe perfectly blends the richness of lentils with the crunch of walnuts.
