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!
Olive oil fried bread with mozzarella and winter herbs - by Florence
With torn mozzarella, draped anchovies (or chopped olives, if you prefer), and fried winter herbs, these are perfect to hand round with drinks, or served with a bitter leaf salad as a simple supper.
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.
Squash fritters with garlic yoghurt and crispy sage - by Allegra
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!
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?
Olive oil, miso & tahini Christmas cookies - by Daniel from miso miso
Festive cookies with a healthy twist, featuring Honest Toil olive oil, rice miso miso and creamy tahini!
Olive oil chocolate cake - by Tomek
A delicious and sophisticated olive oil chocolate cake with real depth of flavour, perfect for an autumn afternoon.