Anna Jones’ Garden Toasts

Anna Jones’ Garden Toasts

A vibrant recipe from our favourite cookbook of the last year: The Modern Cook’s Year. —- These little toasts are a riot of colour and represent all that is great about our gardens in spring. The first radishes, roasted until they sweeten, the sweet peas,...
Salt-cured Root Vegetables

Salt-cured Root Vegetables

This recipe calls for a brine cure to soften and essentially begin to cook the roots before they’re griddled.  They have a bright, spicy flavour and a deliciously tender texture, contrasting brilliantly with the smooth, cool strained yoghurt. We used beetroot, carrots...
Salt-splashed Pizzette

Salt-splashed Pizzette

Individual pizzas, deliciously crisp from the Pure Strong Brine we spritz over the dough. Eat them on a warm evening with a cold glass of wine. For the pizza dough: 500g strong white bread flour 1 x 7g fast action packet of yeast 1 teaspoon caster sugar 4 tablespoons...
Bonfire Baked Beans

Bonfire Baked Beans

Spring in the UK has yet to arrive properly, and in this latest cold snap, we want something filling and warming to fill the gap. These easy homemade smoky beans hit the spot – eat them piled on griddled sourdough or toasted crumpets with plenty of salted...