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!

A green winter warmer by Naomi Simons, packing loads of flavour and seasonal goodness, started and finished with a glug of Honest Toil. 

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 warming bowl of pasta served with seasonal greens cooked in fresh extra virgin olive oil and topped with pecorino and nuts. 

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...

Irresistibly tender dumplings paired with a quick, herbaceous green sauce and a vibrant salsa - all bound by the rich silkiness of our extra virgin olive oil.

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.

Who could pass on a generous serving of creamy beans? Our recipe navigates prep and assembly, right down to the final lacing with our olive oil, a liberal dose of dill, and tangy roasted red peppers.