Search: 66 results found for "recipe*"

za’atar baked feta with giant couscous tabbouleh and green pea hummus with klara risberg

Recipe and words by Klara Risberg 200g block of feta 100 grams pitted olives 2 garlic cloves 2 tbsp honey 2 tbsp olive oil 2 tsp zaatar Se...

curried butternut squash gratin with coriander and preserved lemon chutney

Recipe and words by Klara Risberg Ingredients 1 butternut squash, medium size 2 shallots 3 garlic cloves 1 red chilli 1 tablespoon mild curry pow...

sourdough with homemade ricotta and baked shallots

Recipe and words by Klara Risberg Super simple dish but full of flavour and works perfect as a little welcome snack (now when we can hang ou...

panzanella with klara risberg

Recipe and words by Klara Risberg This Tuscan bread salad will be your to-go-to salad all summer long. I have added white beans to to salad as it ...

roasted mushroom ragu

Recipe and words by Klara Moderski This very deep and flavourful mushroom ragu gets its flavour from roasting the mushrooms, with the addition of ...

burrata with grilled and raw courgette, broad beans, burnt lemon vinaigrette and buckwheat dukkah

Recipe and words by Klara Risberg Summer on a plate. It’s creamy, tangy, nutty, herby and with charred bits, what’s not to absolutely love? I li...

fig and toasted almond frangipane galette

Recipe and words by Klara Risberg Figs are in season so make sure you get your hands on the very best ones. The sweetness from the figs go so well...

whole roasted beets with grilled asparagus, goats cheese and savoury granola by klara risberg

Recipe and words by Klara Risberg Another spring favourite! Beautiful beets and asparagus paired with goats feta cheese and a savoury granola (yes...

overnight aubergine ragu with bucatini and burrata

Recipe and words by Klara Risberg INGREDIENTS 2 aubergines, diced into 2x2 cm cubes 2 carrots, diced 1 onion, finely chopped 5 garlic cloves, fi...

ajo blanco with klara risberg

Recipe and words by Klara Risberg Step aside Gazpacho, there’s a new kid in town. I actually don’t mean that, and nor is Ajo Blanco a new thing. H...

cacio e pepe beans with baked leeks

Recipe and words by Klara Risberg I am a huge fan of all beans, the world needs to fully embrace this little pulse of joy. They are incredibly ver...

nature's medicine: meadowsweet cordial

Words by Abi Himan You've probably walked past this creamy white wonder plant a thousand times without even realising. This plant is rife across Eu...

london heroes - klara risberg

Our friend Klara Risberg recently started her own catering business in North London, and has been sharing some wonderful recipes with us, includin...

agony plant - a

People are coughing on you on the tube, the damp is remerging in the flat and it’s f’ing dark by the time you’ve finished work. Don't worry, we've ...

just the tonic: make your own nettle hair tonic

Good for more than just nettle tea - nettles are everywhere this time of year and just a handful of the stuff is packed with more nutrients you can...

make your own: blackberry vinegar

Arguably one of the most ubiquitously foraged foods in the UK (who amongst us hasn't come home with a bag load at some point in our life), blackb...

coffee cocktails with mr black liqueur

October 1st is International Coffee Day and this year we've teamed up with Mr Black Coffee Liqueur to offer a free sample with every purchase in s...

flower kitchen - elderflower pannacotta

We've got a bit elderflower obsessed this month - so we were thrilled when @klararisbergcooks sent us this recipe. Our mouths are watering already....

almond and basil baked salmon with heritage tomatoes and burrata with klara risberg

Recipe and words by Klara Risberg We can finally get our hands on beautiful heritage tomatoes in different varieties, shapes and colours. Dress the...

the tanqueray table wreath

Have an Unmistakably Tanqueray Christmas with this gorgeous botanically-inspired table wreath. This Christmas, we have joined forces with Tanquera...

plant porn: wild garlic

THE DEETS All the rage on foodie-types Instagram feeds this time of year, no doubt you've encountered some wild garlic at least virtually if not IR...

natural kitchen adventurer

Words by Jessica Peace This Natural Chef is shaking up UK cooking nature style. Ceri Jones is giving master classes, pulling communities together t...

how not to kill your plants

"OMG I am so obsessed with plants.... if I have too many plants in my bedroom..AMIGONNADIE?!" This is a genuine question from a customer in our Hac...

g&t's hampton court top 5

Words by Jessica Peace CONSCIOUS CONSUMERISM Designed by Joseph Gibson (Gardens For A Changing World) Don’t know about you but we’ve never seen...

elderflower champagne 🍾

Elderflower is the gift that keeps on giving at this time of year. There's so much of it about you can try all sorts of things with it, but elderfl...

how to throw a book launch party

Our very own Nik Southern, Grace & Thorn mastermind has only gone and brought out her own book. If we hadn’t shouted enough about it already, w...

plant porn: the elderflower

Elderflower trees are EVERYWHERE in the UK, and around about mid-May to early June they are bursting into life with their sweet-scented, fluffy b...

plant up your plate

Words by Jessica Peace We had a natter with Keeley from Plates ... WHO AND WHAT IS ‘PLATES’? There’s three of us. Kirk Haworth, executive chef, wh...

celebrating the don - tomos parry the plant chef

We have long been a fan of Tomo Parry's amazing food being particularly inspired by his use of plants and flowers in his cooking. We can now be reg...

this one's for the (plant) lovers

Words by Laura Bayliss Flowers have been helping people say how they feel for millennia. The Victorians were into it big time. They called it flo...