Recipes

This is a great way to use every part of a celeriac; if you can, buy it whole with roots and leaves attached. Our salt...

Instructions Preheat oven to 160˚C. Combine flour, salt, egg whites and water, mixing into a paste. Cover a baking tray with baking parchment and...

Instructions Grate the carrots and weigh. Calculate 2% of the total weight of the carrots, which will provide the weight of salt needed (for...

Instructions If using fresh carrots, extract the juice and measure the ml quantity in a measuring jug. Calculate 2% of the total weight of...

Instructions Thinly slice the carrots into ribbons and reserve the tops for frying later. Slice the fermented carrots, if using, and add to the...

Instructions Grease a set of ramekins or a small ovenproof dish and preheat your oven to 180˚C. In a bowl, mix 1 tsp of...

Instructions Heat the coconut or olive oil in a large frying pan or wok and add the spices.Stir into a paste, then add the...

Instructions Roast the sweet potatoes whole at 180˚C for 45 minutes. When roasted, slice in half and scoop out the softened insides. Try to...

Instructions Slice the halloumi into 1/2cm pieces. Dip into seasoned flour, then egg, then breadcrumbs, ensuring even coverage. Double coat if needed.Using a preheated...

Instructions Slice the red onions as rings. Heat the vinegar and water until simmering, then add the sugar and salt until dissolved. Put the...

Instructions Heat the vinegar, harissa paste, and cumin, and dissolve the sugar to form the pickling liquor. Add the water, salt and rose petals...

Instructions Start by preparing the cabbage – slice and sprinkle with the salt and half the sugar. Place in an open bowl for 24...