Savour what’s available.
In Season Now
In Season Now | Side Dish
Hiziki makes a striking addition to any meal, with its glossy, black fronds and delicate savoury taste. It is easy to cook, especially as a simple side dish like the one here.
In Season Now
Tempeh is a healthy, traditional protein-rich food made from fermented soybeans that is both nourishing and delicious. Combined with colourful stir-fried vegetables, this can be a great plant-based protein dish for a seasonal celebration this winter.
In Season Now | Summer | Dinner
This delicious recipe is great for feeding family and friends. Use the bountiful number of berries ripening in the hedgerows.
In Season Now | Spring | Dinner
Asparagus is in season now, and is abundant throughout the UK. This simple recipe for asparagus works best with pencil thin spears and are a great accompaniment to risotto or fish.
In Season Now | Spring | Drinks
There are many reasons for enjoying a cup of Matcha Green Tea: it is high in antioxidants, detoxifies the body, strengthens the immune system & boosts metabolism.
In Season Now | Spring | Dinner | Lunch
The Koreans are hooked on their hot version of sauerkraut: average daily consumption is 125g per person. This recipe is open to your own variations in vegetable content and intensity of flavours.
In Season Now | Summer | Dessert
This bright and flavourful Strawberry Pie would adorn any summery dining table, serve with a zingy fruit puree on the side.
In Season Now | Autumn | Dessert
This super creamy cheesecake is seriously indulgent, and works well served with fresh berries on the side.
Parsley Tea 1 Cup Parsley (Finely chopped)2 Cup Water Combine the parsley & water and bring to a boil.Simmer gently for 10 minutes.Strain and drink whilst hot.
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