Recipes
beluga black lentils with italian sausage, fenn...
Salty, sturdy and full of texture, Daniel has shared this recipe using our lentils and olive oil that will sustain you through wintry nights and slow weekends.
beluga black lentils with italian sausage, fenn...
Salty, sturdy and full of texture, Daniel has shared this recipe using our lentils and olive oil that will sustain you through wintry nights and slow weekends.
beluga black lentil balls with veggie ragu
""For me, this meal is a winner with the crisp and crunch of the balls, the moist and rich flavoured ragu and the joy of the spices." -Rohan Anderson
beluga black lentil balls with veggie ragu
""For me, this meal is a winner with the crisp and crunch of the balls, the moist and rich flavoured ragu and the joy of the spices." -Rohan Anderson
beef cheek, vegetable & winter grains stew
A delicious, rich and hearty winter recipe from creative cook, Karen Chau of HEAL'R.
beef cheek, vegetable & winter grains stew
A delicious, rich and hearty winter recipe from creative cook, Karen Chau of HEAL'R.
bbq barnsley lamb chop with farro salad
Our pearled farro is easy to whip up, and wonderfully filling. It is easily matched with any form of protein, as seen here with a beautiful lamb chop!
bbq barnsley lamb chop with farro salad
Our pearled farro is easy to whip up, and wonderfully filling. It is easily matched with any form of protein, as seen here with a beautiful lamb chop!
argentinian marinated mixed olives
These marinated olives are perfect for adding to an antipasti plate, and have a lovely kick to them thanks the chilli and garlic. For best results, gently warm them with...
argentinian marinated mixed olives
These marinated olives are perfect for adding to an antipasti plate, and have a lovely kick to them thanks the chilli and garlic. For best results, gently warm them with...
merrijig inn's sourdough foccacia
"This is the bread that we bake fresh in the restaurant every day. It’s always well received!"-Tanya Connellan
merrijig inn's sourdough foccacia
"This is the bread that we bake fresh in the restaurant every day. It’s always well received!"-Tanya Connellan