What's cookin', good lookin'?

  Chocolate mousse. And a touch of gold.  This stunning recipe is from Kali Jago (@kalicooking), chef and co-founder of Palm Greens. Aquafaba is a magic ingredient, and for me personally I [Kali] love chocolate mousse and so I was so excited when I adapted one of my favourite Raymond Blanc’s chocolate mousse recipes to replace egg whites with aquafaba. What’s also so great about this, is you’re using an ingredient that is usually thrown away. This is light and fluffy, but also rich and deepl...

A side dish fit for a festive table.  A classic Christmas dish with a modern twist. With zesty, toasted notes and a good dose of EVOO, these sweet roasted carrots bring brightness and comfort to the table. Things can get hectic in the kitchen during the holiday season so we suggest making the gremolata ahead of time (max two days) and giving it a final fry off in the pan before you spoon it over the roasted carrots.  This dish works well with any of our olive oils, particularly those with ro...

Apple crumble—but this time, make it apple crumble.  A twist on a British classic—with a hint of the Med—did you know you can also make crumble with olive oil?  For this recipe we’ve opted for 50:50, but you can use as much or as little EVOO as you like. Working best with a light, delicate oil, this recipe is the perfect pairing for your pouch this month—a delicious oil from Sparta. It's not too late to join the Club to get it before it is gone.  Here's the method: Serves 4 Preheat you...

Apple crumble—but make it soup.  Created by Theresa von Wangenheim (aka ssssssoupssss) exclusively for November's Olive Oil Club, this recipe is the perfect pairing for your pouch this month. Apple & Squash soup, with a spiced kale and nut granola.  This is a crumble like you’ve never had before. Our November Club oil from Greece is only around for a few more days, but it's not too late to join the Club to get it before it is gone.  Here's the method: Serves 4 Preheat your oven to...

Just a few good ingredients, and the sum is more than its parts. Generosity is key here. If you were looking for a way to level up your leeks this season, then we've got just the recipe for you.  For this dish we've partnered up with Julienne Bruno, using their rich and creamy, naturally plant based superstraccia. Roasted leeks give a beautiful smokiness to elevate this humble veg.  For the perfect pairing drizzle generously with our Italian "Extra Rare" olive oil.  Here's the method: Ser...