Tuna toasties are humble, a bit daggy but totally delicious. This recipe will make enough for three toasties, but if you have any leftovers it’s great on baked spuds or in salads and rice bowls.
Shamelessly indulgent, utterly delicious and a terrific disguise for all sorts of veg.
This lentil soup recipe was developed by Citu, a member of our packing team. It’s super warming and aromatic with lots of spices and tomato
Pine mushrooms have a fleeting season (that’s why we all get so excited about them!), but rest assured this recipe can we be used with any kind of mushroom. A handful of herbs and dollop of butter/olive oil is everything you need.
This Cypriot grain salad is mellow and earthy with pops of sweetness from the currants and zingy pomegranate seeds.
Tender eggplant and potato in a gently spiced tomato masala. One of the world’s best mouthfuls.