• BRUSCHETTA

    Bruschetta - Don’t let day old bread go to the birds
    when it can make a brilliant starter or quick lunch in
    seconds. Griddle or toast slices of Balthazar Bakery
    Country Loaf and then rub lightly with garlic and
    drizzle with Podere Fonte Cristiano Extra Virgin Olive
    Oil, before topping with well seasoned fresh Isle of Wight
    tomatoes when in season or Oak Roast Tomatoes
    from the Tomato Stall

  • BUTTER BEAN

    Easy Dip – Drain a jar of Judion de la Granja
    Butter Beans and blitz with lemon juice, garlic
    and Nunez de Prado Extra Virgin Olive Oil
    to make a simple dip for Autumn root vegetables,
    or to top slices of our new Balthazar Country Loaf,
    simply toasted and doused in more olive oil

  • WALNUT LOAF

    Afternoon Snack – Toast slices of our new Balthazar
    Walnut Loaf and top with Golden Cross Goat’s Cheese
    and our Beetroot and Walnut Dip.
    Very good with a cup of loose Oolong tea
    from the Rare Tea Company

  • TOMATO

    Tomato Slice - Make a speedy supper by topping pre-rolled
    all butter puff pastry with caramelised onions that have been
    cooled down, fresh tomato slices, anchovies, capers and
    fresh thyme. Season and bake for 12 minutes at 200 degrees C
    until the crust is golden brown. Serve with a green leaf salad
    and a glass of well chilled Bergerie de la Bastide white wine.

  • PARMESAN

    Salty and Moreish – Make simple nibbles to accompany
    a few cocktails by teaming our Parmesan Biscuits with
    pieces of crumbly Crottin de Chavignol with Tomato Stall
    Oak Roast Tomatoes

  • BROCCOLI

    Simple Supper - Steam purple sprouting broccoli and
    toss through cooked Sapori and Colori Spaghetti with
    a pinch of Steenbergs dried chilli flakes, crushed garlic
    and a good slug of Nunez de Prado olive oil. Finish
    with freshly grated lemon zest