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Best chard recipes - mixed greens filo pie

A lot like spinach or beetroot leaves, chard offers a fantastically earthy and lovely bitter flavour when raw; and a milder, sweeter, iron-y flavour when cooked. And you can eat the stalks, too. We love the fact that chard can be used to balance and contrast more mellow flavours and textures – such as butternut […]

How to use up spring onions - a serving of greens mac & cheese with a pot of limes to the top right of the plate, and an oven tray with the rest of the pasta above

Spring onions, which are part of the allium family – think leeks, onions, chives and garlic –  can have loads of different flavour profiles based on their age, type and how you cook them. From sweet and mild to punchy and fiery, and even down to the part of the plant you choose (and how […]

How to use up lettuce - bowl of pad thai

Soft varieties of lettuce like butterhead and round work so well in seasonal salads or as lettuce wraps – just make sure you dress or fill the leaves right before serving to stop them from getting too soggy and wilted. And crisper varieties like little gem, romaine, cos or iceberg are incredibly refreshing and make […]

Ramadan recipes - a plate of watermelon

“Ramadan is a month to detox our mind, body and soul and encourage us to make better choices. Being without food and water from sunrise to sunset, and being away from day-to-day distractions, helps us appreciate what we have in life so we can focus more energy on charity and helping people.  The following recipes […]