Ribollita is a famous Tuscan bread soup. You can use a variety of different vegetables that you have, with the core ingredients being the beans, kale and of course bread. The fennel and celery give a distinct depth.

The term en papillote is a technique of cooking where the food is enclosed in paper or foil and then cooked in the oven, steaming the fish while enveloping it in flavour and juices.

Cacio e Pepe is a simply delicious pasta dish. Meaning literally "cheese and pepper", it is the perfect combination of ingredients to make a perfect meal. 

A Greek inspired baked orzo dish, soaked in the juices of the chicken, fennel, olive and lemon. One to truly transport you to a Mediterranean island. 

A family favourite, a friatta is perfect for brunch, lunch and dinner. 

With a glut of pumpkins in the gardens at this time of year, we are championing them. Paired with creamy goat's curd and a favourite store cupboard staple, Laoganma's crispy chilli in oil.

This is a hearty brunch, full of flavour from the smokey harissa and fragrant coriander, complimenting the sweet and buttery corn – the ultimate Sunday morning feast

September is a celebration of the colourful produce we are bringing to the table at this bountiful time of year.

Risotto primavera is a very nice late spring, early summer dish. We decide to cook it for our 70’s dinner party, inspired by the popularity of spaghetti primavera at the time.

A Thyme Tipple from The Baa Bar Featuring Sapling Spirits.

This Hedgerow cocktail is balanced, delicate and scented... deliciously refreshing.

This Woodland cocktail is elegant, earthy and silky ... its peppery bay flavours are enhanced by Suze, a French apéritif made from gentian, vegetal and grassy with citrus tones. 

Sweet & sour, soft & crisp, and each element is easier than you might think.

After the extravagant indulgence of Christmas with its rich roasts, ballsy braises and plenitude of puddings it is time to celebrate the much-neglected contributor to taste that is bitterness.