Sensational salads.

A fitting lunch indeed; just as we were tucking into the salad the second half of the funds raised from our #CookforUkraine supper club have been passed on from the ticketing platform, and we’ve now passed these on to the DEC Ukraine Humanitarian Appeal.

For us, summer is all about monster salads, absolutely packed with flavour. This Sutton Hoo ‘panzanella’ is just that, and it’s a “one-tray-wonder” to boot. Simple, speedy and utterly delicious!

Recipe + wine pairing.

This is one of our favourite starters; it’s not particularly filling yet it delivers an almighty punch of flavour to kickstart a celebratory three-course feast.

We always love a zingy and herby quinoa tabouleh and never more so than when served along side slow roasted meats, particularly our sweet & spicy slow-roasted blade of mutton - the prefect Easter feast!

Here’s recipe number 2 in The Pecking Order - a ‘spin-off supper’ made with leftover roast chicken, nutty quinoa, and the very best coronation sauce.

Recipe + wine pairing.

This delightful noodle salad is fresh, zingy, tropical, and herbaceous - in short, it’s New Zealand Sauvignon Blanc on a plate.

The tang of Cyder Vinegar and punchy mustard cut through the natural sweetness of the beetroot, and crumbled feta adds a wonderful salty tang. Mind you, the honey, rosemary & chilli caramelised nuts steal the show.

A new potato salad is a wonderful thing - humble and yet with the potential to be utterly delicious. Well, this one is exactly that.

This dressing packs a bold mustardy punch with a keen cyder vinegar tang and a little sweetness in the background. It’s equally delicious on grilled meats and hearty salads.

Recipe + wine pairing.

Sweet, juicy, tart, playful and quintessentially English - strawberry salads are a true delight.

The roasted broccoli and tofu become deeply savoury and lend brilliant complexity of flavour to the overall salad. Fresh mint keeps everything clean and lively, and the tang of our sweet chilli vinaigrette brings the whole thing to life.

This dressing is flavour dynamite: sweet, tangy, fiery, glossy and delightful. You can’t find a dressing like it in the shops, and making it at home is a matter of a few minutes’ effort.

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...

Freekeh is a delicious wholegrain that’s high in fibre and high in protein; it’s smokey and nutty, and absolute dynamite with sweet roasted shallots, fresh parsley, and salty feta…

Courgettes and cherry tomatoes are at their very best in the summer months and this recipe is best enjoyed outdoors with friends… at an alfresco feast, a pot-luck BBQ, or even a picnic.

Here’s the second recipe in our #DressUpForSummer recipe collection, written for Suffolk friends, Aspall. It’s wonderfully textural - it’s part pesto in a way - and it’s packed with umami flavour. Vegcentric magic.

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.

This vegcentric Caesar swerves chicken and replaces bacon bits with crispy, smokey roasted chickpeas; the sweet & salty marinade adds a wonderfully crispy texture and a real ‘meaty’ umami flavour to the salad.

Throughout May we had the pleasure of guest writing a collection of Summer recipes for Aspall vinegar. As two girls who weave acid into almost every dish we create this was nothing short of a dream collaboration for us. And flying the flag for a favourite Suffolk brand..? We couldn’t say yes fast enough!

Part chopped salad, part slaw, part gay pride - this cruchy and colourful combination has it all! It’s almost entirely raw, and quick and easy to prepare - all the more so if you’ve got your flavour hack dressing made in advance.

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.

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!

Simple, outrageously tasty, and bang in season. Here’s a rather fancy - though speedy to prepare - vegcentric Spring lunch we’re enjoying again and again.

We believe the most wholly sustainable, healthy, and delicious way of eating is to put vegetables at the centre of the diet or plate of food. Here’s why.

Here’s everyone’s favourite summer classic, reimagined with some of the very best winter veggies… the almighty purple sprouting broccoli, bitter radicchio and red onion, to name a few!

A long-life salad dressing is perhaps the most obvious ‘flavour hack’; the inefficiency of making a fresh vinaigrette each time is madness! This will fast become your very own ‘house dressing’.

This slaw is fantastically creamy, savoury and fragrant; it’s been designed to be served with our Moroccan tagine filled potatoes - it’s a match made in heaven.

with garlicky mushrooms and crispy seeds. Here we’ve roasted portobello mushrooms in tamari, garlic & brown sugar which sits in for both the bacon and the chicken…

with roasted endive and pickled fennel. We love this seasonal take on a panzanella and know that you will too. It’s a recipe we’ve written for our friends Liebherr.

Cauliflower is undoubtedly king of the brassicas and perhaps the very best vegetable to roast on a high heat, yet the true stars of this recipe are the flavour hacks…