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

Festive cookies with a healthy twist, featuring Honest Toil olive oil, rice miso miso and creamy tahini!

A delicious and sophisticated olive oil chocolate cake with real depth of flavour, perfect for an autumn afternoon.

The perfect easy-speedy, sweet & savoury bake for an October afternoon. Replacing butter with olive oil in this shortbread makes the recipe vegan and adds an extra kick of flavour.

Three ingredients. No churning. This is as simple as it gets when it comes to making ice cream. But it’s good. Like… shockingly good. Of course it’ll never quite match the heights of anything made ...

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...

With our friends at Halen Môn and vegetable-wizard Anna Shepherd, we bring you this treat of an ice cream, infused with bay leaves, drizzled with Honest Toil and sprinkled with Halen Môn sea salt.