Olive Oil Braised Bay Leaf & Lemon Fennel with Capers and Tomatoes - by Anna
Cooking fennel gently in extra virgin olive oil like this turns it buttery and tender, and mellows out some of the natural aniseed notes.
Butternut Squash and Shallot Panzanella Salad with Crispy Sage - by Calypso
A quick & delicious yet impressive salad to use up the last of wintery ingredients before spring/summer season hits!
Garlicky chickpeas with pan fried mushrooms & crusty bread - by Sophie Gordon
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!
Rosemary Roasted Figs & Grapes with Radicchio, Burrata and Fried Breadcrumbs - by Anna Shepherd
This is the perfect contrast of flavours and textures; sweet/bitter and creamy/crunchy. It makes a deceptively simple celebratory starter.
Butternut squash on a lemony ricotta bed with evoo-confit garlic - by Soph Gordon
A fresh, lemony bed of ricotta embraces a caramelised squash, topped with evoo-confit garlic. Can it get any better?
Thyme & cherry tomato fougasse - by Tomek
HONEST TOIL FOUGASSE
A fougasse is a flatbread traditionally shaped like the head of a wheat leaf – butthese days you can get away with any kind of score or pattern. It’s a fun, forgiving dough tha...
Olive Oil Braised Leeks on Lemony Curd Cheese
This vegetarian sharing dish combines leeks' sweetness with curd cheese's subtle creaminess, brought together with Honest Toil. A family classic!
Asparagus with Miso Almond Butter
Ditching the usual buttery asparagus, this is our easy, flavourful, and healthy spin with a creamy miso almond butter. As chic as shareable!
Piled-high Mushroom Toast
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!