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Apple, ginger and pear mincemeat
The term mincemeat originated in the fifteenth century, when chopped meat was preserved with a combination of dried fruit, sugar and...
Prep 15mins Cook 12hrs
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Barley, onion, tomato
A wonderfully hearty soup, this is also very straightforward. It relies on some good puréed tomatoes for the base flavour. We prepare our...
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Beetroot Cakes
This recipe from Executive Chef Gelf Alderson is featured on our Winter Menu in our Kitchens.
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Blitzed kale with lemon and garlic
Based on a recipe from my friend April Bloomfield, a British chef based in New York, this is a wonderful way to eat kale. In fact, you can...
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Butternut Squash Hummus with Dukka
A delicious starter or snack, great for dinner parties.
Prep 10mins Cook 40mins
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Cabbage, avocado, lentils
This unusual combination works superbly. It has become a favourite lunch, and I would happily serve it as a dinner party starter too. It’s...
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Cambodian wedding day dip
As well as presenting it as part of a spread, you can make a meal of it by serving it hot with rice and maybe some garlicky greens. A good...
Prep 10mins Cook 25mins
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Cannellini bean and leek soup with chilli oil
The chilli oil gives this soup a deliciously piquant finish. Once made, the oil will keep, sealed in an airtight container in the fridge...
Prep 10mins
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Carrot and apricot breakfast bars
These can be kept in the fridge for a few days, ready to provide an instant healthy breakfast or snack. They’re packed with raw carrot...
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Carrot, orange and chervil salad
This is one of those simple combinations of just a few ingredients that complement each other beautifully. The sharp, juicy tang of the...
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Castagnaccio
This chestnut flour cake, traditional in Liguria and other parts of northern Italy, is free of gluten, dairy products and eggs. It’s dense...
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Celeriac Waldorf Blitz
The classic Waldorf (celery, apples, walnuts) is one of the best conceived of all salads, I think, with a lovely balance of savoury, sweet...
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Chard and new potato curry
This hearty curry is fantastic in late summer or early autumn. If you want to make it ahead of time and refrigerate or freeze it, leave out...
Prep 15mins Cook 20mins
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Chargrilled hispi cabbage with seaweed kimchi and orange
This recipe, from Executive Chef Gelf Alderson, is one of our scrumptious vegan sides featured on the Winter Menu in our Kitchens.
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Chickpea, chard and porcini soup
This is a really lovely, hearty, big-flavoured soup, underpinned by the earthiness of porcini mushrooms. You could use tinned white beans...
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Chickweed pakoras
The slightly stringy nature of chickweed can make it something of a trial in the kitchen and pakoras are by far the best way to use it...
Prep 10mins Cook 5mins
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Courgette Chutney
This recipe is taken from The Book of Preserves by Pam the Jam. Courgettes are magnificently prolific, which makes them good value when...
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Creamy roasted tomato soup
The creaminess in this soup comes from a couple of handfuls of cashew nuts, thrown into the roasting tin with the tomatoes. Once puréed...
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Curried root soup
It may be a bit strange to start by telling you to ignore the recipe, but that's what we're going to do here. Well, not ignore it exactly...
Prep 15mins Cook 35mins
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DIY pot noodles
We first experimented with these when Hugh was looking at ways to improve workday lunches. However, the concept works equally well as a...
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Dressed up onions
Soft, sweet and unctuous, these gorgeous sweet-sour onions are more forgiving than traditional ‘naked’ pickled onions. Spiced up with the...
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Gazpacho
This traditional, chilled Spanish soup is as cooling as they come: the perfect thing to serve on a hot summer’s day or a sultry evening...
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Globe Artichokes with Orange and Paprika Dressing
At their best in early summer, globe artichokes are delectable, but notoriously time-consuming to prepare. However, this way of cooking...
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Herby Apple Barley
Barley works brilliantly as an alternative grain to rice. This aromatics of the herbs and the sweet, sharpness of the apple works...
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Horseradish vinegar
Flavoured vinegars are very useful additions to the store cupboard as their distinctive flavours can revolutionise a simple salad dressing...
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Kale, onions and chestnuts
Coming up with unusual pizza toppings has become a bit of an obsession for Hugh – this is a current favourite. It’s not worth making the...
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Lentils with onion and watercress
This is a soft, soothing little dish of cooked lentils, perked up with peppery watercress and sweetened with fried onions. It's easy-to-eat...
Prep 15mins Cook 30mins
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Lentils, spinach, potato
You can enjoy this easy vegetable curry as part of a spread of spicy dishes or on its own. I like to eat it with thick, plain yoghurt and...
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Nut Butters
This recipe comes courtesy of one of our office team members- it's not just our chefs that like to cook! It is very flexible and made to...
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Nutty beany beetroot curry
This is a fantastic way to eat beetroot – great for anyone who isn’t normally a fan of this amazing vegetable! The carby beetroot, pulse-y...
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