The tang of apricots, oozing red juice of blueberries and texture of apples make this a standout crumble.
Golden crusty succulent pork. Yeah!
Sparkly and perky, that’s just how you want an autumnal salad to be.
Brushing cauliflower with spiced butter ensures it will colour to a rich golden brown … and the smell (mmmm!).
This is a scrumptious way to serve carrots.
Chorizo adds plenty of interest to potatoes and chicken.
This salad’s sharp, salty, grassy bite can take on strongly flavoured foods. Look for a match of terrine, pâtés and game dishes.
The perfect casual party dip. Irresistible.
Dip, dunk, spread, smoky pleasure at your fingertips!
How to make cucumber and tomato salad more interesting? Add a little punch with a sprinkle of tabil.
Lamb cooked slowly to fork-tenderness looks after itself in the oven … all you have to do is set the table.
There’s still plenty in the garden to keep the bees happy.
Yoghurt and oil produce and outstanding sponge, and the best thing is you don’t have to faff around beating butter and sugar together.
A bowl of exotic fruits and nuts, steeping in syrup, with the heady perfume of rosewater and lemon peel.
WARNING: This creamy green pistachio dip is seductive, addictive and simply sensational.
Shared Kitchen Marinated Olives 300g
Premium olive product of kalamata olives in extra virgin olive oil
Packed in glass with recycled paper top. Label made from recycled card and tied with Trade Aid twine
A few grates of lemon zest brings these eggplant crostini alive.
Letting a dill plant go to flower reaps rewards.
Feta baked until golden brown around the edges is very nutty and not so salty as fresh feta. It’s scrumptious!
These are pretty scrumptious as a hefty snack with drinks, or a light lunch.
Spag in a skillet? Sure. As long as it is deep enough! But, best only cook for 1 or 2 maximum.
It’s easy when you know how!
Tart up your daily green stuff!
Baked peaches for dessert, baked peaches for breakfast …