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.

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

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

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 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 that’s pretty wet… you m...

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

Ditching the usual buttery asparagus, this is our easy, flavourful, and healthy spin with a creamy miso almond butter. As chic as shareable!