A simple dish inspired by the cooking of Greek monasteries, where spring greens and ladera are part of everyday nourishment. It is naturally vegan, humble, and deeply pleasing.

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

Not your average tomato soup! Prepared with tinned tomatoes in the winter season, but made all the more fragrant with the addition of celery, a bulb of roasted garlic, thyme and Honest Toil. The de...

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

A green winter warmer by Naomi Simons, packing loads of flavour and seasonal goodness, started and finished with a glug of Honest Toil. 

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 warming bowl of pasta served with seasonal greens cooked in fresh extra virgin olive oil and topped with pecorino and nuts. 

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

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 ...