Kelda Haines’s goat’s cheese, beetroot and blackberry salad
Goat's cheese and beetroot, a classic combination that can't be beat.
Mixed pepper and pecorino pasta
A cacio e pepe with extra bite.
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Alla Wolf Tasker’s kohlrabi dumplings with sunflower seed pesto and apple consommé
An elegant vegetarian dish, courtesy of the Dairy Flat Farm executive chef.
Alla Wolf-Tasker’s tempura zucchini flowers
Crisp, delicate, and a worthy starter.
Alla Wolf-Tasker’s heirloom tomato and house-made ricotta salad
The best way to celebrate tomato season.
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Alex Davies’ baked burrata with marinated zucchini and fermented chilli
Baked burrata? You best believe it.
Sean Moran’s pumpkin and walnut gnocchi
A very autumnal dish.
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Blue cheese and leek tarts with roasted grapes
An easy solution for lunches and light dinners.
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Couscous with haloumi and honey-chilli apricots
A big, bold vegetarian dish, ready in minutes.
Dhal recipes to keep in your cooking repertoire
It's year-round comfort food that does wonders for the soul.