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Recipes

#livelifeinfullflavour with our latest recipes

Moroccan Beef Tagine with Tagine Paste, Prunes and Pistachios

2 Hours 15 Minutes

Spanish Omelette with Rose Harissa

Moroccan chicken legs with Black Olive Tapenade and Preserved Lemons

Spinach and ricotta lasagne with Genovese and Rose Harissa Pesto

Hot Cross Tahini blondies with dried fruit, orange and walnuts.

Hot Cross Chocolate and Tahini Brownie

Gnocchi with Oak Smoked Paprika Pesto and pork sausage

Spinach and wild garlic quiche with Truffle and Artichoke Pesto

Roast fennel with chorizo, Sherry Vinegar and rosemary and anchovy alioli

Raw Beetroot and forced rhubarb salad with Moscatel Vinegar, salted ricotta, tarragon and pine nuts.

Steak, cauliflower and hazelnut salad with chicory, blood orange and Organic Balsamic Vinegar

4 as a light main

Pumpkin and coconut noodles with Ripe Spice, cucumber, lemon and peanuts

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Lamb and Pea Keema Curry with Dip in Dormers, Fried Eggs and Roti Bread

Roasted beetroot, carrot, goats cheese and Pecot sandwich

Roast Chicken stuffed with Beldi Preserved Lemons, garlic and parsley

1 Hour 30 Minutes

Baked Early Harvest Olive Oil cheesecake with roasted rhubarb and 1.34 Balsamic Vinegar

55 Mins plus 2 hours cooling time

7 Ingredient Margherita Pizza

Flat breads with aubergines, fennel, smoked tofu, Preserved Lemon and Rose Harissa Pesto

Roast carrots and parsnips with whole spices, Chermoula soya yoghurt, sesame seeds and dates

Black Venus rice with puy lentils, oranges, Green Verbena Harissa and chopped nuts

Roast aubergines with Rose Harissa and miso and a kale, peanut and preserved lemon salad

Crispy potatoes with Black Tapenade, red onions and Black Douce olives

1 Hour 20 Minutes

Potato and mushroom tagine with Smoked Semi Dried Tomatoes

Celery, apple and Tahini salad with Zhoug, crisp bread and pecans

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