Tag Archives: vegetarian

Three Steps to Understanding Umami

We’ve got a new stock in the family. You might have heard; it’s our Umami Rich Mushroom Stock and it adds remarkable depth of flavour to any dish in which stock is called for. But what even is umami, and … Continue reading

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Garlicky Rainbow Chard with Lemon and Parmesan

A quick and easy stovetop side dish that’s at home with nearly any meal and a great way to use up leftover stock. Throw an egg on top for an quick and delicious breakfast. Garlicky Rainbow Chard with Lemon and … Continue reading

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Roast Beet, Red Wine and Parmesan Risotto

Rich, earthy beets mingle with sharp Parmesan in this speedy weeknight dish. Whilst risotto does tend to monopolise attention in the kitchen, what you give in twenty minutes of monotonous stirring you gain in a gloriously creamy, tender finished product. … Continue reading

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Cheddar Polenta with Wilted Greens, Eggs and Pesto

This is the perfect sort of thing to make when you’ve invited your gluten intolerant and/or vegetarian friends over for brunch and are trying to reconcile the idea of a weekend breakfast sans bread or bacon. Cook the eggs however … Continue reading

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Pea and Pesto Soup

Pea and Pesto Soup Lovingly adapted from our hero and spirit animal Nigella Lawson, we’ve used our Traditional Vegetable Stock in place of the water in the original recipe for a brilliant flavour kick. As with all recipes boasting only … Continue reading

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Ravioli in Brodo

Two main ingredients. Stock and Pasta. Deceptive in its simplicity, the Italian classic ravioli in brodo must be the most easygoing recipe around. Not only is it the perfect steaming winter warmer, but it also makes an ideal light main … Continue reading

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