SPRING RECIPES
Pistachio + sea salt Dubai chocolate cups
Inspired by the viral ‘Dubai chocolate bar’, these salted chocolate cups are filled with crunchy kataifi pastry and pistachio cream. The delux chocolate bar started as the brainchild of a Dubai based chocolatier and soon became a viral sensation on social media....
Summer courgette conchigliette
This very simple pasta dish is full of flavour and is best enjoyed in the summer months when courgettes are in peak season. It is light and fresh and perfect for a summer evening in the sunshine. We have used both green and yellow courgettes here but no effect of the...
Rosie Kellet’s Salt and vinegar potato soup
Rosie Kellet's debut cook book is a celebration of food, friendship and community. Whether you’re feeding a family, in a flatshare, solo meal-prepping, or hosting a dinner party, Rosie shows us all how to create affordable, delicious recipes to nourish you and your...
Alissa Timoshkina’s fermented slaw
Alissa Timoshkina's second book, Kapusta, takes us on a journey across Eastern Europe, celebrating the humble vegetables that have shaped her cooking. Here, she's shared with us her 'master' recipe for ferments with plenty of Halen Môn Pure Sea Salt, of course. From...
Marie Mitchell’s ackee & saltfish tarts
Alissa Timoshkina’s Hungarian mushroom paprikash stew
Alissa Timoshkina's second book, Kapusta, takes us on a journey across Eastern Europe, celebrating the humble vegetables that have shaped her cooking. With storytelling at it's heart, it's full of warm and inviting recipes, including this classic Hungarian Mushroom...
Mussels with samphire and Welsh cider
There are few kitchen sounds more pleasing than just-opened mussels clattering into a bowl with their salty broth. Samphire is a sea vegetable, which makes it naturally salty, with a mineral depth that complements the sweetness of mussels. Anglesey grows some of the...
Gurd Loyal’s Masala-candied cocktail nuts
Gurd Loyal, our brilliant friend and food writer knows how to entertain. These perfectly spiced nuts feel like a celebration of British Indian cooking and are delicious with a cold beer or classic cocktail. Serve broken up into clusters and piled high in small bowls....
Festive smoky fennel meatballs
A recipe for those in-between-days over the Christmas break. Festively red and green, these smoky meatballs and their sauce can be made ahead and then poached before serving. Perfect when you need a rest from all the main-event cooking. Poaching your meatballs, as...
Nicola Lamb’s chocolate, peanut + coconut biscuits
Nicola Lamb is a master of her craft. She’s baked at all your favourite bakeries from Ottolenghi to Little Bread Pedler and has brought her expertise to her first cookbook ‘SIFT: The Elements of Great Baking’, sharing the theories and principles of great baking and...
