We plan on gifting a couple of jars to loved ones this Christmas, edible pressies are always a hit!
We’ve got new, sustainably caught South Australian sardines from Little Tin Co, so to celebrate we’re adding another sardine spaghetti to our collection (never too many)
This Creamy Chickpea & Eggplant Stew is a hearty and affordable plant-based dinner that’s ready in less than 30 minutes!
Kohlrabis are friendly kitchen aliens we love experimenting with. In this recipe we crumb and fry them like schnitzels and serve them alongside a salsa verde (made from leaves from the kohlrabi!), and a crunchy, fresh salad.
In this recipe we braise zucchini and anchovies into a dreamy sauce that coats each pasta shape deliciously.
This Pie is full of floury potatoes, sweet leeks, spring onions and cheese. All of that cradled in a wholemeal shortcrust pastry – simply yum.