This parsley and bread salad is wonderfully fresh and full of character. It reflects the Greek tradition of making the most of stale bread, transforming it into something full of life.

A simple dish inspired by the cooking of Greek monasteries, where spring greens and ladera are part of everyday nourishment. It is naturally vegan, humble, and deeply pleasing.

Extra virgin and sweet: an indulgent, yet simple coffee granita with a twist of olive oil and orange for all your cravings of a Mediterranean summer afternoon. 

Cooking fennel gently in extra virgin olive oil like this turns it buttery and tender, and mellows out some of the natural aniseed notes. 

Not your average tomato soup! Prepared with tinned tomatoes in the winter season, but made all the more fragrant with the addition of celery, a bulb of roasted garlic, thyme and Honest Toil. The de...

A quick & delicious yet impressive salad to use up the last of wintery ingredients before spring/summer season hits! 

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.

A simple, quick, yet impressive vegan lentil phyllo pie using only a few storecupboard ingredients and any seasonal greens you have on hand.

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!