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.

A fougasse is a flatbread traditionally shaped like the head of a wheat leaf – butthese days you can get away with any kind of score or pattern. It’s a fun, forgiving dough that’s pretty wet… you m...

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.

Cooking the leeks slowly in grassy Honest Toil extra virgin olive oil and aromatics like this only intensifies their mellow sweetness, and turns their fibrous layers meltingly tender and almost cre...

Irresistibly tender dumplings paired with a quick, herbaceous green sauce and a vibrant salsa - all bound by the rich silkiness of our extra virgin olive oil.

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.

A luxuriously creamy vegan bean dip with loads of Honest Toil, developed by Kali Jago, our guest blogger and long-term collaborator and chef behind our upcoming London supper club. Top with homemad...

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.