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…
Make the most of summer’s plums with this mouth-watering salad-y dish. Fruit and tangy cheese are a fantastic combination and the savoury umami kick of the dressing transforms it into…
At Regather you can never have too many courgettes. This is a bit of an in-house joke but we’re sure you’re all looking for new ways to eat these faithful…
This week we have Hazelhurst Fruitery blackcurrants courtesy of the lovely Huw at Sheffield Organic Growers in the Moss Valley, neighbours to the Regather farm. The fruit have arrived complete…
Our last recipe for cucumber was a cocktail. Now we’re getting back to main events with this vegan dish by the wonderful Meera Sodha. Can’t beat the original blurb: “Addictively…
New potatoes are here! What better use for these beautiful tubers than a luxurious potato salad – this recipe courtesy of Ottolenghi (from Plenty). It calls for quail’s eggs but…
“Something with cherry tomato” was this week’s recipe brief. Usually, if cherry toms are ripe and sweet, there’s no call to mess with them, but this Turkish dish (adapting a…
This summery stew emerged from a hankering for something light and tangy to plonk onto a bowl of plain leftover couscous prior to heading to the pub, with about 20…
