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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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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Lemon and basil olive oil loaf - by Calypso
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.
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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! -
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. -
Butterbean Hummus with Confit Garlic - by Kali Jago
A luxuriously creamy vegan bean dip with loads of Honest Toil, developed by Kali Jago, our guest blogger and long-term collaborator and chef behind our upcoming London supper club. Top with homemade confit garlic for an extra burst of flavour.
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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. -
Asparagus with Miso Almond Butter
Ditching the usual buttery asparagus, this is our easy, flavourful, and healthy spin with a creamy miso almond butter. As chic as shareable!
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Vegan Bean Chocolate Mousse with Evoo
Our take on the olive oil chocolate mousse, made with cooked beans and our incredibly tasty evoo. With the toppings, you can choose your own adventure! -
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.
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