• Organic
  • Free Range
  • Vegetarian
  • Vegan
  • Gluten free
  • Dairy free
  • Unpasteurised
  • Pesticide free
  • Biodynamic
  • Grass Fed
  • No Packaging
  • Plastic Free

Home / Recipes / Vegetarian(53 products)
Home / Recipes / Vegetarian(53 products)
By Victoria McGaugh - 27 June 2011


500g fresh broad beans

125g goats cheese orfeta, cubed
Salad Leaves
2 tbsp chopped fresh mint

4 tbsp balsamic vinegar dressing (or 1 tbsp olive oil and 3 tbspbalsamic vinegar)
Salt and pepper

1. Take the broad beans outof their casing and shells. Put the beans in boiling water for 3-4minutes until tender. Drain well and put into a bowl.
2. Mix together the oil,vinegar and mint and stir into the hot beans.
3. When the beans havecooled to room temperature, mix in the cheese and toss into salad leaves, andif you fancy it, some grilled courgette.

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Watercress Soup

Watercress adds a peppery tang  to salads and livens up a sandwich but one of the best ways of using it is to make this vibrant green soup, brimming with nutrition.




Watercress (200g)
Leeks (300g)
Potatoes (500g)
Onion x 1 (finely chopped)

Garlic x 1 clove (finely chopped)
Organic Ivy House Single Cream (148ml)

75g butter

1 ltr boiling water




1.      Melt the butter in a large pan and add the finely chopped onion, garlic, leeks and diced potatoes. Coat in butter and sprinkle with salt. Cover with a lid and sweat the vegetables on a gentle heat for around 15 minutes, stirring occasionally.

2.      Add the watercress followed by the boiling water and season with salt and pepper to taste.

3.      Bring it to simmering point and cook with the lid on for a further 15-20 minutes.

4.      Leave to cool for a minute and then liquidise the mixture.

5.      Serve and drizzle with cream.


This recipe for light and cheerful courgette, pea and mint fritters comes to us from Sus Davy, who writes the delightful blog: Rough Measures. This wonderful summer recipe makes use of Hodmedod's Green Pea Flour.



    2 Large courgettes (skinned)
    150g cooked petit pois
    A good handful of fresh mint
    140g Hodmedod’s green pea flour
    1 egg
    Salt to flavour
    Cracked Black Pepper
    Coconut oil, or similar frying oil


    Grate the courgettes into a large bowl (be sure not to grate your fingers).
    Sprinkle grated courgette with a pinch of salt, stir through and leave to sit for about 10 minutes.
    In another bowl, combine the remaining ingredients (bar the oil).
    Once the courgette has finished resting, using your hands, squeeze over the sink with your hands to remove excess liquid.
    Add the courgette to the other ingredients and mix well.
    Heat the oil in a frying pan on a medium-high heat.
    Take a tablespoon, and transfer spoonfuls of the fritter mixture to the pan.
    Flatten the spoonfuls with the back of a wooden spoon.
    Cook for a few minutes on either side.
    Eat while piping hot, or leave to cool and store in an airtight container in the fridge for up to 3 days.

  • Picture of 6 Large Eggs

    From Debbie Ralph of Brick Kiln Farm, Colchester, Essex.

    Free Range, Vegetarian

  • Picture of Fresh Mint (50g)

    From Walmestone Growers, Wingham, Kent

    Pesticide free

  • Picture of Green Courgettes  (500g)

    From Martin & Sarah, Ripple Farm Organics, Crundale, Kent.

    Organic, No Packaging

  • Picture of Green Courgettes (500g)

    From C.J Bean & Sons, Links Farm Deal Rd, Worth, Deal, Kent.

    Pesticide free, No Packaging

  • Picture of Green Pea Flour (500g)

    From Hodmedod's Great British Beans Peas, Haleworth, Suffolk

    Vegan, Gluten free

  • Picture of Petit Pois Peas (400g)

    From Epicure Foods, Andover, Hants.


  • Picture of Pullet Eggs x 12

    From Debbie Ralph of Brick Kiln Farm, Colchester, Essex.

    Eggs from Maturing Birds that are usually discarded - make a difference by enjoying them!

    Free Range, Vegetarian

  • Picture of Pullet Eggs x 6

    From Debbie Ralph of Brick Kiln Farm, Colchester, Essex.

    Eggs from Maturing Birds that are usually discarded - make a difference by enjoying them!

    Free Range, Vegetarian

Split yellow peas make a wonderfully satisfying dahl, prepared in much the same way as the classic chana dal (made with split chickpeas) of India. The peas give a smoother texture than chickpeas but it’s possible to keep a bit of the firmer texture, if preferred, if you keep an eye.

Jenny Chandler, author of the superb recipe book Pulse, has created this recipe for us as part of the first British Dal Festival, which is gathering dal recipes from around the world.

This dahl can be served as part of an Indian spread or makes a comforting supper just served with some flatbread or rice.

Soaking the peas for a few hours will speed up the cooking but they do only take about 45 minutes to cook from scratch.



    250g Split Yellow Peas
    ½ tsp Turmeric
    About 1 litre Water
    2 tbsp Vegetable Oil
    1 tsp Whole Cumin Seeds
    1 Onion, finely diced
    3cm piece of Ginger, finely diced
    2 dried Red Chillis, chopped (or any fresh or dried, green or red, depending on your preference for heat
    2 cloves Garlic
    ½ tsp Ground Coriander
    ½ tsp Garam Masala
    200g Chopped Tinned Tomatoes (or 4 skinned and chopped ripe tomatoes, if in season)
    200g Fresh Spinach, washed and roughly chopped (if using baby spinach, just leave it whole)
    Handful Fresh Coriander, chopped (optional, to garnish)
    Pinch Amchur - dried sour mango (optional, to garnish)


    Rinse the split peas in a sieve, place in a large saucepan with the turmeric and cover with about 1 litre of cold water.
    Bring the pan up to the boil and then cover and simmer for about 30 minutes to an hour until the peas are quite soft and creamy. You may need to add more water as the peas cook; I like my dal to have quite a thick texture and some discernible peas whilst others prefer a soupier creamy finish.
    Whilst the peas are cooking you can fry up the spiced tomato mixture in a small frying pan.
    Heat up the oil and fry off the whole cumin seeds until fragrant.
    Add the onion, chilli and ginger and cook for about 10 minutes until the onion begins to soften.
    Turn up the heat and stir in the garlic, coriander and garam masala, cooking just until you are enveloped in all the wonderful smells. Add the tomatoes and simmer for a couple of minutes.
    Once the split peas are soft and cooked through you can add the tomato mixture, along with a pinch of salt ,and continue to cook for about 5 minutes.
    Throw in the spinach at the last moment, it barely requires any cooking at all, just a couple of minutes in the hot dal will wilt it beautifully. Kale or Swiss chard are also great options and take about 5 minutes to cook in the dal over a medium heat.
    You could add chopped fresh coriander or a pinch of amchur powder (dried sour mango) just before serving.
    Serve hot with plain rice or flat bread.

  • Picture of Annual Spinach (200g)

    From Martin & Sarah, Ripple Farm Organics, Crundale, Kent.


  • Picture of Brown Onions (500g)

    From Roy & Rita, Wild Fields Farm, Tolleshunt D'Arcy, Maldon, Essex.

    No Packaging, Plastic Free

  • Picture of Chopped Tomatoes (400g)

    From Mr. Organic, Elmore St, London, N1.



    Organic, Vegan, Gluten free, Dairy free

  • Picture of Essex Garlic Bulb (apx 50g)

    From Roy & Rita, Wild Fields Farm, Tolleshunt D'Arcy, Maldon, Essex.

  • Picture of Flat Parsley (50g)

    From Martin & Sarah, Ripple Farm Organics, Crundale, Kent.


  • Picture of Split Yellow Peas (500g)

    Packed By Shire Foods, Downham Market, Norfolk

    From Shire Foods, Norfolk


I could cheerfully eat a big pile of Jersey Royal potatoes, steamed in their skins, with butter, on their own for dinner.  They are without doubt my very favourite potato.  This recipe offers an alternative to that classic way of eating them, whilst preserving that rich texture and earthy, voluptuous taste.  They go really well with slow-roasted pork, or any flavourful roasted meat.  Serves 8 generously, or you could halve it (I had guests – besides which I’m very greedy!)

2kg Jersey Royal potatoes, scrubbed but in their skins
1 tsp salt
60g salted butter
Large handful of fresh parsley, chopped
3 fat cloves of garlic, crushed
3 tbsp olive oil

1) Put your potatoes, whole, into a large pan with the salt and cover with cold water.  Bring to the boil and simmer until tender – the timing for this will depend on how big your potatoes are. 

2) Once they are tender, drain them in a colander.  Leave them to cool for about 10 minutes.

3) Put the drained potatoes into a large roasting dish and squish each one with your hands a little until they break open.  

4) Heat the oven to 190 degrees, 170 fan.  With your hands, squish together the butter, garlic and parsley until well mixed, then dot this over the potatoes with the oil.  Roast them in the oven for about an hour to an hour and 20 minutes until crispy on top, stirring now and again to even out the garlic a bit.

Buy the ingredients for this recipe...

  • Picture of Cottage Flowers, mixed bunch

    From Lauriston Community Farm, Goldhanger, Essex.

    Organic, Biodynamic

  • Picture of Goat Butter (250g)

    From Delamere Dairy, Yew Tree Farm, Knutsford, Cheshire

  • Picture of Maldon Sea Salt  (250g)

    From The Maldon Chrystal Salt Co., Maldon, Essex.

    A natural, additive free salt from Maldon, Essex


  • Picture of Salted Jersey Butter (250g)

    From Geoff & Kim Bowles, Ivy House Farm, Beckington, Somerset

    Organic, Vegetarian, Gluten free, Grass Fed

  • Picture of Sea Salt, coarse  (500g)

    Packed By Shire Foods, Downham Market, Norfolk

    From Shire Foods of Norfolk


Serves 2 very hungry appetites!

Duck eggs are nothing to be afraid of!  They don’t taste weird and they are easy to cook.  The whites are even whiter than hens eggs, and warrant gentle cooking as they are more fragile.  The large, orange yolks are super-rich and tasty.  Try using them in place of large hens eggs in sponge cakes, using 2 duck eggs for 3 hens eggs.  Here, a gently fried duck egg sits atop a tasty risotto – when you break into the egg yolk it runs unctuously into the creamy rice – delicious!

10g dried mixed wild mushrooms, soaked for 10 minutes in 100ml boiling water
250g closed cap mushrooms (open ones make the risotto grey!)
1 onion, finely diced
2 garlic cloves, crushed with a pinch of salt
2 tbsp olive oil
1 tbsp butter
200g Arborio or carnaroli rice
3 stalks thyme, plus a little for scattering
1 vegetable stock cube, dissolved in 1 pint water
125ml white wine
3 tbsp crème fraiche or soured cream
2 duck eggs
2 tbsp olive oil

1) Sweat the onion in olive oil and butter for 5 minutes over a medium heat. 

2)Wipe and quarter the fresh mushrooms, slicing thickly if they are large.  Add the garlic, salt and both types of mushroom (lifting the dried ones out of their liquor with a fork to avoid grit), stir and cover the pan, allowing it to cook for 5 minutes.

3)Add the rice and thyme, and stir well.  Add the wine and stir, then about a quarter of the stock.  Stir well and when the rice has absorbed most of the stock, add another quarter.  Keep going until all the stock has been absorbed and the rice is tender and creamy but with just a dot of chalkiness in the middle.  Turn off the heat, stir in the cream and put the lid on.

4) In a large frying pan, heat the 2 tbsp olive oil over a medium heat only.  Gently crack the eggs into the pan, one on each side.  Turn the heat down to about a quarter, and gently flip oil over the eggs with a spatula.

5) Once the white is properly set, pile the risotto into bowls.  Carefully slide a spatula under each wobbly egg and lay it on top of the rice, sprinkling with a few extra thyme leaves. 

If you’ve got any truffle oil in the cupboard, a little drizzle over the top adds a lovely earthy touch (but I didn’t on this occasion and it was still scrummy!)

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2 – 2 ½ pints of vegetable stock
100g nettle leaves
2 tablespoons olive oil
4 shallots
250g Arborio rice
2 – 3 fat cloves of garlic, finely minced
Salt and pepper to taste


Bring the stock to the boil in a large saucepan and drop in the nettles for 30 seconds, remove and cool them under cold water, drain and chop them quite finely. Lower the heat and keep the stock at a low simmer.
In a saucepan, heat the oil, add the shallots and cook until translucent then add in the rice and stir well to coat the grains. Cook the rice gently for a few minutes, stirring often, then add the garlic and nettles and cook for a couple of minutes, before adding a ladle of the stock, and continue to simmer until it is all but absorbed. Add another ladle of stock and carry on stirring until is absorbed and adding more until all of the rice is just cooked and the dish is still moist. This should take about 25 – 35 minutes. Season well and serve immediately with optional grating of hard cheese.

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