Classic Flavours - Cut a cross into the top of some
seasonal figs to open up the flesh, drizzle
with Regent’s Park honey and crumble over your
favourite blue cheese and some chopped walnuts

Use Cavolo Nero or January King cabbage as an
unusual salad green - just shred and massage with
Nunez de Prado Olive Oil and a good Sherry Vinegar
and serve with chunks of sweet roasted carrot and
parsnip, with a good shaving of Parmesan to finish it off

Elegant Salad - Chegworth Valley beetroots are great at
the moment. Mandolin ruby, candy striped Choggia or
golden beetroot into wafer thin discs and layer with torn
pieces of Buffalo Mozzarella. Dress with Unio Moscatel
Vinegar and Nunez de Prado Flor de Aceite Olive Oil,
fresh herbs and some scattered toasted seeds

Coat cauliflower florets with Arabica Ras el
Hanout and Chiltern Cold Pressed Rape Seed
Oil and bake till golden. Excellent with a grilled
lamb chop and some wilted spinach drizzled
with warmed Arabica Tahini

Classic Leeks Mimosa - Poach baby leeks in white
wine and water with a few Steenberg’s Whole
Peppercorns and a couple of bay leaves. Finish
with a simple vinaigrette and the finest grating
of hard boiled organic egg