Winter.

Well, dear reader, this was without a shadow of doubt the tastiest thing we’ve ever cooked. No exaggeration. Pub grub at its most glorious!

We’ve sought to compliment the incredible flavour of Swaledale’s Merguez Sausages with punchy and aromatic spices and seasonings; garlic, red chilli, coriander seeds, fennel, and thyme all run through the cassoulet base.

Recipe + wine pairing.

Delicate and dainty on the plate, yet packed with flavour and fantastic crispy texture. We’ve rammed our freezer with local Suffolk game meat to see us through to next autumn, but chicken or guineafowl will also work well.

Undeniably, there is really only one true sardine recipe and that’s “on toast” (ideally mashed up with heaps of Sarson’s vinegar first), but should you be looking for another, this pasta number is very good.

Recipe + wine pairing.

This seemingly humble vegan pasta is a surprisingly luxurious dish which offers indulgent, creamy textures, and layer after layer of fragrance and flavour.

Recipe + wine pairing.

The fragrant, zesty flavours hint at Spring, and yet this vegan stew is deeply comforting too; it’s perfect or those days where winter feels very much here to stay.

A ‘veganuary’ special - a dish to warm the heart and soul with a powerful whack of spice and heat to put a little fire back into your belly. Deeply nourishing, ultra comforting, and best eaten on the sofa.

Recipe + wine pairing.

If this isn’t the heartiest, most deeply comforting pie you eat all winter we’ll eat our hat. We rarely eat beef (or hats) but when we do, we strive to source high welfare, grass-reared beef and really make the recipe and eating experience count.

Here’s our stab at a British version of the much loved mango chutney to serve with all manner of curries. It’s sweet and tangy, and particularly fantastic with our Venison Vindaloo.

If you adore tangy, lively, punchy flavours then this curry recipe is for you. It’s packed with plenty of Aspall’s cider vinegar, succulent onions, and sweet spices.

Recipe + wine pairing.

This recipe is part vegcentric quiche, part savoury Bakewell tart, and even part treacle tart in terms of the method. It’s highly unique and mighty delicious.

Recipe + wine pairing.

We cannot recommend the new range of pasta from Hodmedod’s more highly - it’s hand’s down the best ‘healthy pasta’ we’ve ever tried. Bouncy, nutty, delightful!

Recipe + wine pairing.

The pastry is the real star of the show here… It’s buttery, biscuity and nutty, and we deliberately roll it out a little thicker than normal to make sure each slice has a generous serving of this crisp and crumbly goodness.

Recipe + wine pairing.

Here’s one of our all time favourite dishes to serve when hosting friends and family. It’s interactive, fun, and exceptionally tasty!

Recipe + wine pairing.

Rich, gamey venison lends itself very well to spice and smoke and its complex mature flavour really takes a hearty chilli to the next level.

Recipe + wine pairing.

This vegcentric, autumnal recipe calls for none other than the unique, mad and brilliant spaghetti squash! It’s one of a kind and evokes childlike surprise and joy.

The inside of the feta almost ‘soufflés’ a little during roasting, while the outside becomes brown and crispy. It’s magic with the sweet nutty parsnips and pickled blackberries.

This pasta dish boasts all the exquisite flavours and feels of a Caesar salad and it’s one of the most nourishing and comforting bowls of pasta we can imagine.

Recipe + wine pairing.

Velvety roasted squash, sweet roasted red onions, woody rosemary, and fragrant sage... Some of the very best autumnal flavours are celebrated in this vegcentric dish.

The quinoa is laced with gentle tagine-inspired spices and flavours - cumin, coriander seeds, garlic and za’atar. The result is a grain mix that’s faintly sweet, heady, flavoursome and fragrant.

Recipe + wine pairing.

This autumnal stew is layered and laced with gentle spices such as cumin, turmeric, cinnamon and allspice, and wonderfully rich and oily walnuts add some welcomed fat to this ultra lean, sustainable meat.

Recipe + wine pairing.

Here’s a celebration of some of Suffolk’s finest ingredients… free-range pork, cox apples, and Aspall Cyder Vinegar. This dish has an intriguing and pleasing sweet & sour profile and it’s spot on for autumn.

Recipe + wine pairing.

… with charred cauliflower, crispy kale, black olives, and sultanas, dressed with a roasted pine nut & caper vinaigrette.

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…

Recipe + wine pairing.

Far more stable and forgiving than their reputation would have you believe, and a true joy to eat.

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.

There’s something about the creamy, velvety texture of parsnips in combination with lots of ginger and warming curried spices which comforts and nourishes one from head to toe. This soup will leave you feeling deeply satisfied and very cosy!

Recipe + wine pairing.

Crispy fried garlic chips are really something - they add a fantastic texture and a lovely layer of complexity to this simple toast topper - they are deeply sweet, slightly smokey, golden and pungent.

We urge all self-identifying beetroot loathers to give this a go… the beetroot takes a back seat here, it adds subtle earthy depth and a beautifully thick texture to the dhal without overpowering the flavour, as our beetroot-loathing brother-in-law will attest.

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.