Huevos Rancheros

Translating to ‘ranch eggs’, this is our spin on a classic Mexican vegetarian breakfast.

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.

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.

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.

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.

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