What's cookin', good lookin'?

Rich, silky and just a little indulgent, these truffles are the grown-up chocolate treat that are (almost) too good to share.  Dark chocolate and olive oil are a match made in heaven, and a drizzle of Citizens of Soil Croatian olive oil adds a subtle fruity depth that makes these truffles completely irresistible. Coat them in whatever takes your fancy: crushed pistachios, cocoa, pink peppercorns, or even rose petals. Perfect for gifting, entertaining or keeping on hand for any chocolate-relat...

Crunchy, tangy, and a perfect balance of sweet and sour, this is the twist on coleslaw you never knew you needed, but now can't do without.  This slaw starts with a base of shredded cavolo nero massaged with plently olive oil then tossed with crisp apples and pomegranate seeds. But, the real star has to be the moorishly good savoury granola—nutty, herby, fennel-y clusters that add the perfect crunch.  This versatile dish is ideal for a prep-ahead lunch, a side to grilled chicken as a weeknigh...

  High in fibre and omega-3 fatty acids these crackers are not only a joy for your tastebuds, but they're also something your gut will thank you for too. These crackers are the perfect way to make the most of the fig season and host in style. Plus, you'll be making something for the ones you love something that your body will love to.  Who said indulging can’t also be healthy? Here's the method: Serves 4 To make the crackers pour 1 cup of boiling water over 1 cup of flaxseeds. With a good...

Dinner party perfection. Wow your guests with these crisp, delicious, savoury tarts from Eve Seeman, Head Chef at Apricity, a Michelin Green Star restaurant in the heart of Mayfair with an ethos of conscious cooking and joyful dining.  Here's the method: Serves 4 First make your tart cases. Carefully open the filo pastry and lay it flat. Gently brush the whole surface with melted butter and lay another filo sheet on top of it, pressing down to stick them without any air bubbles. Cut them...

  More than just a bowl of sprouts. Pan-fried Brussels sprouts on a bed of butterbean aioli, topped with pangrattato and a fresh herb salad. This recipe from Kali (@kalicooking, founder of Palm Greens) is rich, decadent and worthy of being a standalone meal. There are a few steps, but it’s worth it! Most can be prepared in advance just leaving the sprouts to cook when you’re ready to serve.  If you do want to simplify, the dish is adaptable, you can leave out the butterbean aioli and it will...