It’s soup season! Embrace the cosy season with this leek, parsnip and fennel soup with creamy coconut milk topped with roasted chickpeas and crispy kale.

Many of you have noticed that our sweet potato hash have been removed from our menu. We have switched things up in our kitchen and are no longer using fryers. But, saying this, there is no reason why you can’t make your own hash at home, frying them in a god quality oil!

This is quite a different way to eat yoghurt but with the fried bread to mop it up, combined with the sweet beets it’s so wholesome and comforting for this time of the year!

Only 5 ingredients, 5 minutes to prepare and 25 minutes to cook. Get the kids involved and have fun!

This is a fresh but super filling salad with a rich Tangy Blue cheese dressing massaged into hearty kale leaves, topped with crispy chickpeas, avocado and fresh sweet pomegranate seeds.

Try this vegan Mac & Cheese recipe using our Farmhouse Mature cashew cheese for a rich indulgent 10 minute dinner.

This is sure to blow the cobwebs away. Spicy and packed with the goodness of garlic, chilli and ginger.

Sweet and spicy, rich and filling, yet so fresh.

If you want something cosy, nourishing and quick, this is the recipe for you.

This is a perfect family friendly recipe, if you have little kids, you can even make an event of going foraging for wild garlic and have them help out in the kitchen.

This recipe is such a versatile basic that can be eaten with rice in a bowl curled up on the couch in the winter or can be eaten in the sunshine with a fresh cucumber and mint salad.