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

Baba Ghanoush

Buy the ingredients for this recipe:
(except pomegranate and lemon)
  • Picture of Curly Parsley

    * 10% off until Sat 24 Oct

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


  • Picture of Lea Valley Aubergine
    Select (apx.):

    From Glenholme Nursery, Nazeing, Lee Valley, Herts.

  • Picture of Maldon Smoked Sea Salt  (125g)

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

    A natural, additive free salt from Maldon, Essex


  • Picture of Natural Yoghurt, Wholemilk (500ml)

    From Dave & Rosie Paull, Hurdlebrook Farm, Babcary, Somerset

    Vegetarian, Grass Fed

  • Picture of Tahini, Light (270g)

    From Meridian Foods Ltd, Clawdd Poncen, Corwen, North Wales.

    Vegan, Dairy free

Easy Roast Fennel with Chilli & Thyme

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  • Picture of Chilli Flakes (25g)

    Packed By Shire Foods, Downham Market, Norfolk

    From Shire Foods, Norfolk

  • Picture of Extra Virgin Olive Oil (500ml)

    From Maria Koinaki of My Olive Branch, Ruislip, Middlx.

  • Picture of Fresh Thyme, (bunch)

    * 10% off until Sat 24 Oct

    From Walmestone Growers, Wingham, Kent

    Pesticide free

  • Picture of Maldon Sea Salt  (250g)

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

    A natural, additive free salt from Maldon, Essex


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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 Leeks

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

    No Packaging, Plastic 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.


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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