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.
Cavolo nero, gruyere & hazelnut risotto - by Naomi
A green winter warmer by Naomi Simons, packing loads of flavour and seasonal goodness, started and finished with a glug of Honest Toil.
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!
Winter greens orechiette with pecorino & toasted nuts - by Florence
A warming bowl of pasta served with seasonal greens cooked in fresh extra virgin olive oil and topped with pecorino and nuts.
Lemon and basil olive oil loaf - by Calypso
The cake is balanced, moist, and light. The citrus, basil, and olive oil are a fresh and earthy pairing that complements the sweetness. The cake is naturally vegan - the sparkling water acts as a s...
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.
Rosemary, lemon and olive oil shortbread - by Tomek
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.