This salad has a beautiful flavour profile and looks stunning as a share plate or side dish for an autumn meal. Bitter leaves such as radicchio and endive create the base and this can be padded out or mellowed with some winter gem or other milder seasonal leaves. Marcona almonds can be pan fried with a little oil, brown sugar and liquid smoke or you can buy ready smoked almonds from the supermarkets. When these are completely cool scatter them over the leaves. Thinly slice a

Our sharp, crumbly Betta Feta is perfect in these crispy Greek inspired snacks, have them as part of a picnic, as lunch or as an accompaniment to a larger feast. Ingredients: 1 white onion, finely sliced and fried 500g organic baby spinach, washed, chopped, wilted and squeezed to remove water 150g Betta Feta, drained (retain the flavoured olive oil for salad dressings) 1 packet of vegan filo pastry 50g vegan butter or margarine melted 2 tbsp white sesame seeds Method: Mix the

This recipe is easily adapted to what you may or may not have around the house but our version goes something like this... Method: Take one Romano pepper per person and stuff it with a mixture of smashed cannellini beans that have been well seasoned, cherry tomatoes, torn up basil and some of our Big Burrata Style vegan cheese torn up on top, drizzle with olive oil and a sprinkling of nutritional yeast flakes and bake for 20 minutes. Serve with a sprinkling of toasted pine nu

Smoke House is a gratable, sliceable cheese with a deep umami flavour and a strong smoke finish that comes from the finished cheeses being smoked over applewood chips. This recipe shows is a great way to cook with Smoke House but it works equally well in sandwiched or just with crackers and chutney as part of a cheese board. Ingredients: Makes 2 large pizzas Dough: 500g organic bread flour 1tsp fine salt 1/2 tsp dried yeast 2 tsp charcoal or vegetable ash 1 tbsp olive oil 400

Less of a recipe and more of an assemblage of ingredients, a Greek salad is simple but oh so perfectly formed. Enjoy this with a chilled glass of Retsina and imagine that you are on a sunny Greek Island...Bliss. Ingredients: Serves 4 6 Very ripe, juicy vine tomatoes, chopped into haphazard chunks (as all the authentic Greek salads are!) 1 cucumber, chopped into chunks 1 red onion, very finely sliced into half moons a handful of good kalamata olives 1 green pepper cut into th

Our Baby Bocconcini Style is a versatile way to enjoy little mouthfuls of loveliness either in salads, on pizzas, through pasta or in this wonderful dish Arancini. I love this dish because it's a great way to use up leftovers plus it has a little crunchy fried jacket of deliciousness to enjoy, and lets face it, fried food is delicious. Next time you make a risotto, any kind, make lots more. Leave the leftover risotto in the fridge overnight and the next day make Arancini. Ing

Ingredients: 1 packet of vegan short crust pastry, we used Jus Roll ready rolled 1 pack of Cauldron organic plain tofu, drained and pressed 1 tbsp nutritional yeast 1/2 tsp onion powder salt and pepper to taste 1 carton of Oatly cream (or soya, whichever you prefer) 1 tbsp cornflour dissolved in 2 tbsp water 2 tbsp tomato puree handful of heritage cherry tomatoes, halved 1 small head broccoli, florets steamed until just tender 1 wedge (150g) of Blue Mountain vegan cheese from

Ingredients: Feeds 6 For the Pasta Dough: 330g Organic 00 pasta flour 20g spinach powder 1 tbsp mild olive oil 1/2 tsp fine salt 150ml filtered water In a food processor blitz all the ingredients for the pasta dough until it comes together in a lump. Knead the dough on a lightly floured surface of 5 minutes until it's smooth and elastic. Halve the dough and wrap each ball in cling film and refrigerate for at least half an hour. Roll the dough using a pasta machine up to setti

Ingredients: Makes 2 large pizzas Dough: 500g organic bread flour 1tsp fine salt 1/2 tsp dried yeast 1 tbsp olive oil 400ml warm water Follow instructions for 'dough setting' on a bread machine or hand knead for 10 minutes and leave dough to rise for 45 minutes in a warm place. knock the dough back. Cut into 2 pieces and leave to rest for 10 minutes. Shape the dough using a rolling pin or by hand and top with ingredients as listed below. Ingredients for topping: 2 tbsp tomato

This simple serving suggestion just relies on good basic ingredients and little effort. Our Baby Bocconcini Style mozzarella inspired balls are perfect to add a creamy balance to juicy, sun ripened tomatoes, fresh basil and peppery good olive oil. Simply slice the tomatoes up on a serving plate and dress with drained balls of Baby Burrata Style, dressed with good olive oil and a little lemon juice mixed with dried oregano and salt and then tear the fresh basil up over the top