Chicken thighs with kumquats and olives

Lisa

Our lovely customers want some ideas for organic kumquats frequenting the fruit boxes. Here’s a savoury, mouth-watering dish to make delicious use of these tangy little orbs. Recipe by Michael Solomonov on www.forward.com, one of their “best Jewish dishes of 2021”.

Favourite couscous salad

Francesca

This is a lovely, simple, substantial salad for lunch boxes or picnics. I went through a phase of eating it at work for lunch almost every day for months on end, with little tweaks and variations. The five core flavours – tomato, onion, mint, feta and lemon – are the essential ones (think Greek salad) for that tangy lip-smacking factor. …

Champion Chard with tomatoes and green olives

Francesca

A recent recipe in The Guardian by Yotam Ottolenghi, champion of chard, with his typically thoughtful flavour accents. Adjust quantities to fit the weight of chard you have. This was published as a side dish but it wouldn’t take much to bump it up to a whole meal e.g. serve with some lightly spiced chickpeas and couscous. Or, if you’re …

Sushi with a beetroot hat

Lisa

Here is a rather unconventional – but oh so tasty! – sushi recipe by the great Alain Passard. The sweetness of the beetroot and the salty savoury notes of the olive are a perfect marriage in this sushi bite. Or, for an even stronger sweet/savoury contrast, try adding a slice of fresh fig to your sushi.