Watercress soup

Serves 4 Prep and cooking 40 min Ingredients: 200g watercress (use both stalks and leaves) 150g leeks 200g celeriac 350g potatoes 2 cloves garlic From the cupboard: Cooking oil Salt… read more »

Mooli salad with carrots, raisins and apples

Serves: 2-3 Prep: 10-15 min Ingredients: 200-250g mooli 200-250g carrots 1-2 medium sized apples 2 handfuls of raisins juice from 1 lemon (for the dressing) Handful of parsley From the… read more »

Mexican Quinoa Stew (vegan)

  Ingredients: 1 onion 4 garlic cloves 2 celery sticks 300g carrots fresh coriander avocado From the cupboard: olive oil 1 Tbsp ground cumin 1 Tbsp ground coriander 1 tsp… read more »

Roasted Cauliflower Salad with Barley & Crunchy Chipotle Almonds (vegan)

                              Quick and easy to prepare, this roasted cauliflower salad is served with barley, crunchy chipotle… read more »

Pak choi kimchi

We love making pak choi kimchi when our farm fields are full of this gorgeous vegetable! Easy to make, healthy and superbly delicious! Makes about 3 medium sized jars Ingredients:… read more »

SUTTON FOOD STORIES – Roasted Aubergine and Red Pepper Antipasto

SUTTON FOOD STORIES – A little bit about… Paula: I’ve been volunteering in the farm since the beginning of the lockdown. It is a 40-minute joyful and beautiful walk from… read more »