Steamed carrots with carrot top pesto
In this recipe we're using what others leave out: the tops of carrots are edible and delicious, and they make a great pesto to drizzle over delicately steamed carrots.
Beetroot head to tail
A dip, a pickle and some sautéed greens, and all that from a bunch of beetroots, that's how versatile this vegetable is when you happy the head-to-tail philosophy.
Yoghurt and strawberry dumplings with poppy seed custard
Every country has their style of dumpling. This version has Austrian roots, but while traditionally a type of cream cheese is used for the dough, we went for yoghurt for...
Roasted beetroot soup with sour cream
One would expect a beetroot soup to be earthy in flavour, but your first spoonful will reveal a refreshingly acidic taste thanks to generous amounts of sour cream and the...
Italian star bread with mozzarella, tomato and pesto
A pull-apart bread? A pizza? We don’t care what you call it, but it certainly is the star of the party. Cheesy? Yes it is! It may look impressive, and...
Mushroom duo on baked Camembert
We’ve put a spin on this classic dish by pairing the baked cheese with mushrooms instead of the traditional sweet fruity toppings. If you’ve never fried enoki, you’ll be surprised...