What's cookin', good lookin'?

Stunning, quality ingredients do not need super complex recipes!  That's why when we teamed up with our friends over at The Isle of Wight Tomatoes, we wanted to use their gorgeous, heirloom toms in a recipe that will let them *shine*. This classic Panzanella is exactly that. It makes for a perfect side salad for your summer barbecues and picnics. And the recipe for it could not be simpler. Quite frankly, the hardest part is not tucking into it right away! Here's the method: Serves 3-4  C...

We’ve swapped butter for EVOO in this green risotto that just sings of spring. Using liquid gold at every stage; softening the onions, toasting the rice, building the green base, and finishing with a drizzle that gives it that final peppery kick and a fresh hit of vibrant aroma. Your risotto just got extra. Enjoy the freshness of spring with this vibrant green plate. You could sub in whatever spring vegetables you prefer, and swap rocket for spinach if you’re looking for an even richer colou...

Toasted fennel seeds, chilli flakes and sun-dried tomatoes perfectly compliment the notes of vine tomato, chilli pepper and fresh cut-grass found in this deliciously delicate extra virgin olive oil (EVOO). For the third recipe in our loaded olive oil dip series we’re going to Sicily, Italy. This delicious Italian olive oil dip recipe celebrates the Olive Oil Club’s exclusive May drop from the Western region of this island, Agrigento. Simple flavours allow this oil to sing, and makes the di...

A Caesar salad for asparagus season. Creamy, salty, and deeply unmami, this dressing is perfectly balanced with smoky grilled asparagus and lemony rye crumbs for a delightful mix of flavours, textures, and taste sensations.  This dish takes its cue from a Caesar salad, with a creamy, savoury dressing, balanced with green veg and plenty of crunch. We’re getting in there early because British asparagus season is short and worth making the most of. The anchovy yogurt is salty, sharp and deeply u...

Poached rhubarb sits on a bed of tangy crème fraîche, complete with a gently spiced syrup and topped with a drizzle of olive oil for a beautifully balanced bowl. Be tickled pink by this by this Valentine's Day inspired dessert. Rhubarb, poached and served simply, is hard to beat. With crème fraîche, toasted hazelnuts and olive oil, it becomes something quietly special. This dessert can be made ahead of time and sits happily in the fridge for 1-2 days, giving you more quality time with your lo...