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

Baba Ghanoush

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(except pomegranate and lemon)

Easy Roast Fennel with Chilli & Thyme

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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.

  • Picture of Chalke Valley Watercress (100g)

    From Keith and Karen Hitchings, Slate House, Salisbury, Wilts.

    Pesticide free

  • Picture of Single Jersey Cream

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

    Organic, Vegetarian, Grass Fed

  • Picture of Watercress (100g)

    John Hurd's Watercress, Stonewold, Hill Deverill, Wilts.


  • Picture of Leeks
    Available from Thursday (AM) 22 Apr

    From Seddon & Sons, Homestead Farm, Ormskirk, Lancs.

    No Packaging, Plastic Free

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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