Total 43 Posts
Baked organic chicken with the flavours of the Mediterranean with olives, fennel, thyme, potatoes and lemon. The recipe is from our friends at Riverford Organic, farm to fork organic food heroes.
Ventnor Botanic Chef Brad Roe Shares his recipe for hand-dived wild scallops with seasonal butternut squash, chilli pear and pea. and tarragon. Brad uses some curious and delicious botanical ingredients from England's hottest garden in his colourful and delicious seasonal menus.
Organic, Gluten-free paleo bread recipe that is super quick, no fuss and it is easy to add different ingredients such walnuts or olives and feta.
Main; Serves 2; 1 h 45 min Ingredients: Small knob of butter1 Leek - washed well and sliced - you could also use half an onion9 sage leaves300ml of cream200ml of milk1 tbsp of wholegrain mustard1 squash100g of gruyereMethod: Step 1 Melt the butter in a frying pan and gently
‘Tis the season…for Baobab Mince Pies! Everyone loves a mince pie (or 2!) during the festive period and this healthy, vegan recipe is deliciously decadent but still ultra nutritious! Super-charged with Aduna’s #feelgoodfruit for added goodness and a sweet, zingy flavour. Recipe from: www.aduna.