Thyme and Garlic Chest Rub

Thyme and Garlic Chest Rub

Makes approx 2x 60g jars Stage 1: Making the infused oil 1½ bulbs of garlic 25g fresh or dried thyme (Thymus vulgaris) 100 – 130ml olive oil Peel garlic cloves and chop roughly. Layer garlic and thyme in a clean jam jar until ¾ full. Cover with olive oil until...
Wild Garlic Pesto

Wild Garlic Pesto

200g wild garlic 50 – 100g grated parmesan 100g skinned and toasted hazelnuts 1/2 – 1 lemon juiced Olive oil Sea salt/black pepper to taste Wash the garlic carefully and add all ingredients to the food processor, it is as simple as that! Store in a jar in...
Rhubarb Compote

Rhubarb Compote

Ingredients: 1kg Rhubarb Juice and zest of one orange 4 tablespoons honey Sprinkle of cinnamon Chop the rhubarb into 1 inch chunks in an ovenproof dish, grate the orange over the rhubarb and pour over the juice, drizzle 4 tablespoons honey and sprinkle cinnamon over...
Leek and Feta Fritters

Leek and Feta Fritters

Leeks are rich in prebiotics. Prebiotics are a type of fibre that feed the beneficial bacteria in the gut. Prebiotics helps to stimulate the immune system, eliminate toxins from the body and helps to improve gut health. Ingredients 3 leeks, washed and trimmer 25g...
Courgette Fritters

Courgette Fritters

Leeks are rich in prebiotics. Prebiotics are a type of fibre that feed the beneficial bacteria in the gut. Prebiotics helps to stimulate the immune system, eliminate toxins from the body and helps to improve gut health. Ingredients 3 leeks, washed and trimmer 25g...
Pea, Mint and Feta Frittata

Pea, Mint and Feta Frittata

This recipe is good for breakfast, brunch, lunch or dinner. I like to make it in advance and pop it in a lunchbox to take to work with me. Don’t be afraid to experiment with other veggies and herbs! Serves 4: 8 free range eggs 80ml milk 1 tbsp. olive oil 150g frozen...