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Vegcentric and flavour-first. Get hungry.
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Crushed raspberry, sweet chilli & goats’ cheese bruschetta
Recipe + wine pairing.
This tasty, vegcentric summer bruschetta offers something a little bit different. It’s sweet and salty, with fantastic tang from the sweet chilli vinaigrette and the sweet/tart raspberries themselves.
Smoked trout, courgette & broad beans, with ginger, chilli & lemon
Recipe + wine pairing.
On the one hand this recipe is British summer in a bowl - seasonal courgettes, fresh garden mint, and smoked trout; and on the other it’s a zesty, feisty salad with the unexpected yet delightful zing of citrus, warmth of ginger, and heat of red chilli...
The best damn roasted cod you can imagine
Recipe + wine pairing.
… with charred cauliflower, crispy kale, black olives, and sultanas, dressed with a roasted pine nut & caper vinaigrette.
The easiest and tastiest smoked mackerel pate
This open sandwich is simple to make and yet the flavours are very refined and utterly delicious for a summer lunch. The ‘flavour work’ has been taken care of in advance by the creamy all-purpose dressing - it’s laced with fresh chives, Aspall’s organic cyder vinegar, and a little garlic.
Coronation crab potato salad
Recipe + wine pairing.
This dish is a mash up of a few summer classics… Coronation chicken, potato salad, and a prawn cocktail! If you were to muddle the above - elegantly, mind you - you’d arrive at this beauty.
Middle Eastern inspired bruschetta
A simple, speedy recipe we’ve written in honour of British Tomato Fortnight to celebrate the start of the British tomato season 2021. It’s vegan, seasonal and outrageously tasty. Enjoy!
Chilled Thai asparagus soup
Now some would argue that pairing bold flavours with the creme-de-la-creme of seasonal vegetables - is sacrilege, and we hear that. However…
BBQ Panzanella - charred leeks, spring onions & feta
Katy can’t get enough of cooking on fire at the moment. Increasing the weekly content of our Riverford is being thrown onto - and into - the coals with very creative, tasty results.
Sweet & sour rice salad with cherries, pine nuts & all the herbs
Recipe + wine pairing.
This summery recipe is a firm favourite from the archives, originally written for Great British Chefs in 2017, and it is one we’ve enjoyed every summer since. Roll on cherry season!
A classic cheese & chive soufflé
Recipe + wine pairing.
Far more stable and forgiving than their reputation would have you believe, and a true joy to eat.
Game-changing roasted peperonata
This molten, charred, tangy peperonata boasts a full house in the power quadrant of flavour - salt, fat, acid and heat. It scores ten across the board. If you’re a fan of softer, more subtle flavours scroll on by!
Slow-roasted blade of lamb, with an anchovy & rosemary crust
Rustic yes, but absolutely stratospheric flavour! We serve this lamb with two sauces: an anchovy & lemon crème fraîche, and a zippy green sauce. The two play off each other incredibly well and work together to ‘cut through’ the fat of the lamb.
Slow-cooked courgettes, garlic & thyme, with pesto lentils
The courgette’s molten texture is something that has to be tried to be believed - it’s simply gorgeous. This dish has the comforting texture of a risotto, yet with better nutritional credentials and without the constant stirring!
Mole-roasted cauliflower
Recipe + wine pairing.
Katy is the flavour queen in our house. She mastered the 30-ingredient mole whilst in Oaxaca in Mexico, but fear not, this version only has 14 and it’s a knock-out vegcentric feast when roasted with cauliflower and topped with pickled chillies.
Roasted rainbow roots on toast
Here, we whizz up the cooked beetroots with a little salty feta and a tablespoon of creamy tahini which enriches the mouthfeel of this dip hugely.
Roasted fennel, Comté & radicchio pie
Recipe + wine pairing.
It’s international pie week, apparently! Fabulous news! Here’s our vegcentric offering. This is a seasonal vegetarian pie that’s textural and full of flavour. Stodge-on-stodge this is not!
A big bowl of mussels, with bacon, cider & sage
A homage to the finest “pub grub” and a celebration of Suffolk: from the crème fraîche to the cider, and from the dry-cured smoked pancetta to the mussels themselves…
Fennel-crusted baked feta with roasted plums
Recipe + wine pairing.
topped with crispy sage & hazelnuts. The natural sugars in the plums caramelise and offer delicious, complex flavours as well as a heavenly jammy texture. Together with the fennel crusted feta they create the perfect sweet-salty balance.
Spiced crab thermidor loaded skins
How enticing is this name?! This recipe has evolved over the last few months in conjunction with our Zoom Cooking classes: it’s a simple ‘mix and bake’ job, and unbelievably tasty. Give this one a whirl!
Sweet roasted shallot & gorgonzola fonduta
ON TOAST. Onions and shallots are happily in season, and about as thrifty as veggies get, yet when sweetly roasted and softened with molten gorgonzola they are raised up to the height of luxury.
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