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      Recipes — Recipe



      Recipe and Image by Richard Forrester, Instagram - @dicky_forrester

      Richard's Chimichurri

      1/2 cup lemon juice

      1 teaspoon ground coriander

      1/2 teaspoon chilly flakes

      1 red jalapeño, finely chopped

      1/2 green jalapeño pepper, minced

      Salt and pepper, to taste

      3 cloves garlic, minced

      1 tablespoon minced shallots

      1 cup chopped fresh parsley

      6 tablespoons olive oil

      2 teaspoons red wine vinegar

      Recipe and Image by Richard Forrester, Instagram - @dicky_forrester

      Courgette & Leek Crustless Quiche

      Courgette & Leek Crustless Quiche

      Recipe and Image by Kimberly Scott-Woodhouse, Instagram - @thelittleflexi

      Courgette and Leek Crustless Quiche

      Serves 4-6


      • 2 medium leek sliced

      • 3 courgettes sliced

      • 1 Garlic clove or a handful of wild garlic leaves

      • 10 medium eggs

      • 75ml single cream or milk

      • 1 tsp mustard

      • 75g cheddar cheese

      • fresh rosemary leaves chopped (1/2 tsp)

      • fresh thyme leaves chopped (1/2 tsp)

      • salt and pepper



      1.Oven bake the courgettes for 10mins (they should still be firm) At the same time whisk the eggs, cream, mustard, fresh herbs and a good pinch of salt and pepper until combined.


      2.In a large dish, layer the leeks, garlic 2/3 of the courgettes and 1/2 the cheese. Then slowly pour over the egg mixture and top with the remaining courgettes and cheese.


      3.Bake in the oven on a tray for 40-50mins or until cooked through (180°c). It will start to brown around the edges faster so half way through cooking pop some tin foil loosely over the top. Serve warm or cold.

      Recipe and Image by Kimberly Scott-Woodhouse, Instagram - @thelittleflexi

      Wild Garlic & Cheddar Scones

      Wild Garlic & Cheddar Scones

      Recipe and Image by Kimberly Scott-Woodhouse, Instagram - @thelittleflexi

      Wild Garlic and Cheddar Scones

      Makes 12-16 scones.


      • 500g self-raising flour

      • 120g butter

      • 1 tsp baking powder

      • 125g Cheddar grated

      • 80g wild garlic leaves finely chopped plus a few for decoration

      • 1 tsp English mustard

      • 180ml milk

      • 2 large eggs



      1.Preheat an oven to 200°c and dust a large baking sheet with flour or use a baking paper. Combine the flour and baking powder in a mixing bowl and, using your fingertips, rub in the butter until the mixture resembles rough breadcrumbs. Add 100g of the cheese and the wild garlic to the bowl and mix.

      2.In a measuring jug, whisk together the milk, mustard and eggs. Pour into the crumb mixture (leaving about one tbsp of the mix in the jug) and mix through until a rough dough forms. My advice is use a table knife to mix it at first then use your hands to push the dough together catching all the dough stuck to the sides.

      3.Dust a work surface with a little flour. Turn the dough out of the bowl and press it into a round shape. With a rolling pin, roll it out to a thickness of 2.5cm. Using a 7cm circular pastry cutter, cut out the scones and place on the baking sheet. Repeat until you have used all the dough. If you don’t have a cutter cut into squares.


      4.Place the scones on the baking sheet. Brush each with the left over egg mix, top with cheese and a leaf of wild garlic. Bake for 12-14 minutes until risen and golden-brown.

      Recipe and Image by Kimberly Scott-Woodhouse, Instagram - @thelittleflexi


      Pickled Wild Garlic Buds

      Pickled Wild Garlic Buds


      Wild Garlic Bud - 1 handful

      White Wine Vinegar - 80ml

      Water - 80ml

      Caster Sugar - 80ml

      Salt - Pinch


      1. Bring the vinegar, water, sugar and salt up to a gentle boil in a saucepan and then leave to cool.

      2. Carefully wash the garlic buds and place in a sterilised jar.

      3. Pour over the pickle and closed the jar.

      4. Leave in the fridge for at least 5 days.


      **use within 6 months**

      Pickled Onion Rings

      Pickled Onion Rings


      Medium Onion - 1

      Oil - for frying

      For the pickle

      White Wine Vinegar - 300ml

      Caster Sugar - 150g

      Water - 150ml

      Salt - pinch

      For the batter

      Cornflour - 50g

      Plain Flour - 150g

      Bicarbonate of Soda - ¼ tsp

      Sparkling Water - 200ml

      Salt - pinch


      1. Bring all the ingredients for the pickle up to a gentle boil in a saucepan. Stir well and then leave to cool.

      2. Peel and slice the onion into half centimetre rings. Separate these out and put into a tub and cover with the cooled pickle.

      3. Allow the onions to pickle in the fridge overnight.

      4. Make the batter by first mixing the dry ingredients and then gradually adding the sparkling water with a fork. This should be a crepe batter consistency.

      5. Heat a good amount of oil in a pan (about 10cm deep). Bring this carefully to 190C.

      6. Dip the pickled onion rings in the batter and deep fry in batches until golden brown, this should take about 2-3 minutes.

      7. Remove from the oil and place on kitchen towel and lightly season.