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

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!

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

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

A delicious vegan whipped tofu recipe that is easy to make yet can be a stunning dish at any summer dinner party. Featuring fresh lemon, lots of Honest Toil olive oil and chickpea miso miso.

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...

A luxuriously creamy vegan bean dip with loads of Honest Toil, developed by Kali Jago, our guest blogger and long-term collaborator and chef behind our upcoming London supper club. Top with homemad...

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.

This vegetarian sharing dish combines leeks' sweetness with curd cheese's subtle creaminess, brought together with Honest Toil. A family classic!