A vitamin rich soup which will feel like an indulgence when you have loaded it with soured cream, bacon bits, spring onions and crispy shallots.
All in Small Plates and Sides
Early Season Asparagus with Harissa, Honey and Lemon
Griddled early season asparagus drizzled with harissa, honey and lemon is delicious with scrambled or poached eggs for a different take on a breakfast classic.
Red Chicory, Orange and Walnut Salad
Celebrate the Spring Equinox this week with this colourful, fresh spring salad. Bitter Red Chicory is delicious with citrus sweet orange, spinach, walnuts and a dressing made with syrupy balsamic vinegar.
Sea Bass Fish Finger Burgers with a Lemon, Caper and Parsley Mayonnaise
Seabass fillets are dusted in smoked paprika and served on a sweet brioche roll with a tangy lemon, caper and parsley mayonnaise. Ready in 20 minutes, this lighter take on traditional fishfinger sandwiches is loved by grown-ups and kids alike.
Garlicky Gruyere Galette
Looking for some Pancake Day inspiration? Then this Garlicky Gruyere Galette, could be just the thing.
Chicken Salad Flatbreads with a Satay Style Dressing
Quick to make and super tasty, this spicy chicken salad is fresh and fragrant with a satay style dressing, pickled red onions, lime juice and chilli.
Mediterranean Beans on Toast
This vegan beans on toast dish is as good on a Friday night with a cup of tea after a busy week as it is for a lazy Sunday morning brunch with a cup of coffee.
Cornwall Artisan Food
I love to search out and support local producers of artisan foods when I’m away. Back at our farmhouse, I made a sharing table of our haul of Cornish goodies. Fresh, delicious food without any fuss, that’s my kind of holiday supper.
Pear, Beetroot and Feta Salad
Made with spicy sweet fire baby beetroot, sweet pear, creamy feta cheese and hazelnuts, this colourful salad will get your tastbuds tingling and give you a boost of vitamin C and iron to help see you through to the end of the winter months.
Roast Cauliflower and Hazelnut Soup
This low-carb creamy soup is like a comforting, soft duvet, perfect for a cold, snowy day. It gets all it’s rich, smooth texture from the blended hazelnuts. It can be made both as a vegan and vegetarian soup to suit individual diet choices and is delicious either way.