Mindfulness / Values

Caramelised onion, fennel and ricotta pies re-create the magic of a trip to Athens. The recipe works as a main, but can also be halved and served as canapés, warm or cold.

A tea-time favourite, this roulade opts for a classic combination of chocolate, vanilla and fresh raspberries.

The delicate flavours of dill, wild garlic and fresh chives against the sharp Montgomery cheddar and Cravero parmigiano reggiano make this fluffy egg white omelette a tasty and protein-fuelled start to the day.

Spring means rhubarb. When cooked down, these long blush stalks turn into a delicious sweet and sour compote. Make a batch and have this on hand to dollop onto porridge, yoghurt or vanilla ice cream.

This versatile recipe is a family favourite – use it to ice everything from vanilla cupcakes to denser cakes like hummingbird or carrot cake.

Tangy and tropical passionfruit is such a joyous fruit – especially when paired with vanilla. Enjoy this creamy ice cream on a balmy summer’s day with crushed meringue.

Celebrating blood orange and fennel, this fresh side salad pairs well with pork or pasta dishes. It also makes a beautiful starter with pan-seared scallops.

This overnight recipe is great for getting a head start on the week. It will last in the fridge for a couple of days and can easily be scaled up or down depending on how many mouths you are feeding.

Welcome Spring-time with the fresh combination of pea and mint. This soup is perfect for freezing and is full of plant protein.

Greek spinach pie (Spanakopita) is a family favourite, blending a refreshing combination of herbs – dill, mint, parsley – with salty fetta and delicate ricotta, this recipe is perfect all year round. Serve with chilli jam or chutney.

These vegan ginger and turmeric biscuits have a lovely crunch and slightly chewy centre. The warming mix of spices and decadent snap of chocolate and crystallised ginger will take you to a happy place.

This rustic dish will take you back to yiayia’s kitchen table. Serve this comforting lamb neck stew with plain white rice or crusty bread.