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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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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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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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. -
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... -
Bay leaf, olive oil and sea salt ice cream - by Anna Shepherd
With our friends at Halen Môn and vegetable-wizard Anna Shepherd, we bring you this treat of an ice cream, infused with bay leaves, drizzled with Honest Toil and sprinkled with Halen Môn sea salt. -
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. -
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. -
Olive Oil Braised Leeks on Lemony Curd Cheese
This vegetarian sharing dish combines leeks' sweetness with curd cheese's subtle creaminess, brought together with Honest Toil. A family classic!
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