This is the perfect contrast of flavours and textures; sweet/bitter and creamy/crunchy. It makes a deceptively simple celebratory starter.

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!

A fresh, lemony bed of ricotta embraces a caramelised squash, topped with evoo-confit garlic. Can it get any better?

Olive Oil Braised Leeks with Butterbeans and Sizzled Mint  by our lovely guest blogger Anna Shepherd, author of Love Vegetables  Cooking the leeks slowly in grassy Honest Toil extra virgin olive o...

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 t...

Whether a fan of supermarket shrooms or an adventurous forager, these mushrooms sautéed in Honest Toil, jazzed up with a good vinegar and herbs, and finished with Greek yoghurt will be your go-to!

Indulge in this rich, tempting breakfast (or snack!) made with sourdough, salty feta, juicy persimmons, and a drizzle of Honest Toil olive oil.