Recipes
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Butternut Squash and Shallot Panzanella Salad with Crispy Sage - by Calypso
A quick & delicious yet impressive salad to use up the last of wintery ingredients before spring/summer season hits!
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Olive oil fried bread with mozzarella and winter herbs - by Florence
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.
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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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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, miso & tahini Christmas cookies - by Daniel from miso miso
Festive cookies with a healthy twist, featuring Honest Toil olive oil, rice miso miso and creamy tahini! -
Olive oil chocolate cake - by Tomek
A delicious and sophisticated olive oil chocolate cake with real depth of flavour, perfect for an autumn afternoon. -
Rosemary, lemon and olive oil shortbread - by Tomek
The perfect easy-speedy, sweet & savoury bake for an October afternoon. Replacing butter with olive oil in this shortbread makes the recipe vegan and adds an extra kick of flavour. -
3 ingredient no churn olive oil ice cream - by Tomek
Three ingredients. No churning. This is as simple as it gets when it comes to making ice cream. But it’s good. Like… shockingly good. Of course it’ll never quite match the heights of anything made in an ice cream machine but if you don’t have the equipment or are short on time, it’s a beast of an alternative. -
Whipped tofu with miso miso - by Daniel
A delicious vegan whipped tofu recipe that is easy to make yet can be a stunning dish at any summer dinner party. Featuring fresh lemon, lots of Honest Toil olive oil and chickpea miso miso. -
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...
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