Boiled Eggs
Poached Eggs
Tomato Tarte Tatin
Huevos Rancheros
Translating to ‘ranch eggs’, this is our spin on a classic Mexican vegetarian breakfast.
Charred Bread With Flavoured Oil & Smashed Vine Tomatoes
This makes a really delicious, easy interactive starter.
BAKED RICOTTA WITH GRIDDLED VINE TOMATOES
TURKISH EGGS WITH SUMAC YOGHURT
THE ULTIMATE CHEESE TOASTIE WITH SMOKY CHIPOTLE RELISH AND CARAMELIZED ONIONS
Oriental baby rosa tomato jam
A must-have in your store cupboard. Great served with cheese, cold meats and tasty bread.
Vinaigrette potatoes
Pickled marinated mushrooms
Absolutely delicious served on toast, to be eaten on their own or mixed through a salad with roasted vegetables.
MELTING HALLOUMI IN TOMATO-CHILLI JAM
“This is one of my sisters-in-law, Andrea’s, delicious recipes. Place the whole pan on your kitchen counter with fresh bread for guests to tuck into while you finish off the main course.” – Tracy Foulkes, founder & co-owner of NOMU
MUSHROOM PAPPARDELLE
Served with a quenelle of fresh mascarpone and truffle oil, this meaty mushroom ragu is a luxurious and hearty vegetarian meal.
MUSHROOM TART WITH THYME, GOAT’S CHEESE AND PINE NUTS
JAPANESE MUSHROOM AND ARAME SALAD
CLASSIC MUSHROOM SOUP
PORCINI BUTTER
You can put a slice of this compound butter on so many things for a savoury umami kick, such as hot toast and poached eggs, omelettes, beef fillet and mash.
PORCINI CARPACCIO
CEP & SAGE BRUSCHETTA
Cep (pronounced ‘sep’) is French for porcini.
CONFIT OF BABY GEM LETTUCE
LEMON BEURRE BLANC
A rich butter-based sauce typically served over fish, roast chicken or veggies.
Beurre mainé
Beurre manié (pronounced “man-yay”), or “kneaded butter” in French, is an uncooked “dough” consisting of equal parts soft butter and flour and is used to thicken sauces, stews, soups and gravies.
AVOCADO & WALNUT SALAD WITH HONEY MUSTARD VINAIGRETTE
SEMI-DRIED TOMATOES IN OLIVE OIL
Don’t let your bountiful summer tomato harvest go to waste! This is a great way to preserve tomatoes and intensify their delicious flavours.