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 ...

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.

Who's ready for an al fresco dining adventure? With a dipping plate of the season’s first vine-ripened tomatoes, buttery-soft wet garlic, butter beans, fresh herbs and lots of evoo.

This is a really easy but sexy bake that has a soft, salty interior and a crisp shell. Cut this into inch slices and it's a really great addition to any lunch table. It doesn't take much to knock t...

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!

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!

This one is the perfect combination of seasonal squash, bitter leaves, crunchy hazelnuts, aromatic roasted garlic, and creamy feta. A treat for your taste buds, finished with our evoo.