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

A quick & delicious yet impressive salad to use up the last of wintery ingredients before spring/summer season hits! 

With torn mozzarella, draped anchovies (or chopped olives, if you prefer), and fried winter herbs, these are perfect to hand round with drinks, or served with a bitter leaf salad as a simple supper.

An amazing weeknight vegan dish: this plate of mushrooms, leeks and chickpeas is prepared with gently heated Honest toil & is guaranteed to fill you up and leave you feeling healthy!

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

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.