What's cookin', good lookin'?

  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...

For your *extra* gift inspiration. We’ve partnered with some of our fave foodie, drinks, lifestyle, and Bcorp buddies to give you last-minute shoppers some inspiration. There’s also some *extra* special Citizens’ Christmas discounts below too...  1. The bottle for festive hosting, a bottle of Crement from drinkamie  2. A perfect pairing to our club, a pasta subscription to nonna_tonda     Use CITIZENS40 for 40% Citizens’ discount off 3 deliveries.  3. Give the pantry a glow up with to...

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...

Presents from the Med.  "These are a taste of home for me"—says Elleni, aka The Green Greek and creator of this recipe.  Crispy, sweet and salty they are ridiculously moorish.  If you are making them for a party, make sure you make extra because they will be devoured within minutes! Here's the method: Serves 4 Cut 1 block of feta into 6 cubes. Cut your filo sheets in half, so you will have 6 sheets. Brush one sheet at a time with olive oil and then wrap your feta cube. Cook in an air fry...