Freestyle Sweetcorn Fritters
We call these freestyle fritters because once you’ve mastered the basic recipe and technique you can add in all sorts of different flavours or spices. They’re great as a light… read more »
Local London community farm & VegBox scheme
We call these freestyle fritters because once you’ve mastered the basic recipe and technique you can add in all sorts of different flavours or spices. They’re great as a light… read more »
A modern take on the classic slaw. It’s been made simply with shop-bought mayonnaise, but you could also use a French remoulade style dressing for a more complex flavour. The… read more »
A lightly spiced soup, perfect for colder days. Using a whole jar of medium spiced paste, this was lightly spiced. To jazz it up you can add extra chillis. Makes… read more »
A warming, creamy soup perfect for the winter months. Top with parsnip crisps for added fun and jazz. Serves 4-6, roughly 2 litres. Ingredients: 750g parsnips, peeled, large dice +… read more »
For these quantities you will need a 22-24cm quiche tin – stainless steel tends to work better than glass. Pastry 125g butter, very cold from the fridge and cubed 200g… read more »
No more soggy over boiled sprouts. Sprouts caramelize when roasted and mixed with salty pancetta and sweet parsnips it’s a side dish with a spark. Serves 4, depending on quantity… read more »