Raspberry-rose zinger

serves 1

small handful raspberries

juice of 1 lime

20ml rose syrup

40ml gin

10ml dry martini

borage flowers

rose petals

twist of lime peel

crushed ice

Muddle the raspberries, rose syrup & lime juice well together and sieve into a jug, add the gin & martini and stir well together. Add crushed ice to a glass and pour over the cocktail, finish with a flourish of borage flowers, rose petals & a twist of lime


Soft raspberry - rose zinger

serves 1

35ml rose syrup

juice of 1 lime

small handful of raspberries

sparkling water

borage flowers

rose petals

twist of lime peel

crushed ice

Muddle the rose syrup, raspberries, & lime juice together, sieve into a jug. Add crushed ice to a glass and pour over the rose syrup mixture. Top up with sparkling water and finish with a flourish of borage flowers, rose petals & a twist of lime.

Rose syrup

200g Gallica rose petals

juice of 1 lemon

300g sugar

600ml water

Put rose petals in a large bowl add the lemon juice and sugar, stir well & leave for 2 hours

Boil the water & pour over the mixture & leave for a further 12 hours. Strain through a fine sieve & gently bring to the boil. Remove from heat, pour into sterilised bottles, seal & store in fridge.


Roast cauliflower & tomato salad

serves 4

1 cauliflower

1 red onion

200g cherry tomatoes

handful black olives

oregano & flat leaf parsley

1 teaspoon seed mustard

1 tablespoon lemon juice

olive oil

sea salt

freshly ground black pepper

oven to 220°C/Gas 7.

Cut the cauliflower into medium florets. Season well and toss in 1 tablespoons of olive oil. Roast until just caramelised around the edges.

Halve, peel and very thinly slice your onion. Add it to the cauliflower along with the tomatoes and pop back into the oven for 5 mins.

Tip the cauliflower into a serving bowl. whisk together the seed mustard, apple cider vinegar & 2 tablespoons of olive oil, season well with salt and pepper and gently toss through the cauliflower

Scatter oregano & parsley over the top along with a splash of olive oil & a twist of black pepper.

Courgette and feta drop scones

Serves 4 - 6 people

5 medium courgettes, coarsely grated
6 spring onions, finely chopped
10 leaves of mint, finely shredded
a handful of flat-leaf parsley, chopped
250g feta cheese
110g spelt flour
3 eggs
salt & black pepper
olive oil
limes and mint, for serving.

Stand the grated courgettes in a colander and press out any excess liquid. Place the spring onions, herbs, eggs and flour into a bowl and mix well. Add the courgettes and crumble in the feta.

Heat a frying pan with a smearing of oil, drop dessert spoons of the mixture into the pan and cook for about two minutes on each side. Serve as they are or with a simple tomato salsa.

Tomato salsa

8 large tomatoes, quartered, de-seeded and chopped
1 small red onion, finely chopped
2 chillies, finely chopped (taste your chillies and adjust accordingly)
a bunch of coriander, chopped
a good twist of black pepper 1⁄2 tsp sea salt
juice of half a lime

Mix all the ingredients together

Salmon "en papillote' with summer herbs.

serves 4
4 salmon fillets
olive oil
sea salt and freshly-ground black pepper
1 tbsp chopped tarragon
1 tbsp chopped parsley
1 tbsp chopped chives
1 tbsp chopped chervil
1 garlic clove, finely chopped
1 shallot, finely chopped
110ml white wine

Oven 190°C / 375°F / gas mark 5

Cut four ovals of greaseproof paper large enough to contain the fish and leave a little space for air when folded over and crimped to seal. Lay the ovals on a table, brush with oil and lay a salmon fillet on each one. Season with salt and pepper and pile the herbs, garlic and shallot on top of each fillet and, finally, a splash of wine. Fold the greaseproof paper over and crimp the sides together to make an airtight seal. Place on a baking tray and bake in the middle of a preheated oven for 15 minutes. Serve in the paper parcel and allow each person to unpack their own.

Three dressings for summer salads

Miso dressing

1 heaped teaspoon dark miso

handful of parsley - chopped

2 tablespoons water

2 tablespoons olive oil

1 teaspoon seed mustard

Mix all ingredients together.

Raspberry & hemp oil dressing

Raspberry apple cider vinegar
Fill a jar with just picked raspberries, cover with raw apple cider vinegar and leave to infuse in a cool dark place for a month. Strain and bottle.

Mix raspberry apple cider vinegar with hemp oil, salt and freshly ground black pepper to taste

Courgette -herb dressing

1 medium courgette - chopped

1 tablespoon lemon juice

2 tablespoons olive oil

small handful chopped parsley

1 teaspoon chopped thyme

a few sprigs of fennel

½ teaspoon sea salt

Blitz all ingredients together until smooth & creamy.

Cucumber -arame salad

serves 4-6

50g whole skinned almonds, soaked 12 hours

25g sunflower seeds, soaked 12 hours

25g arame seaweed, soaked 20 mins.

2 cucumbers

8 radish

1 red pepper

1 medium carrot

1 clove garlic, finely diced

1 teaspoon tamari

4 tablespoons olive oil

1 tablespoon cider vinegar

1 teaspoon apple concentrate

Slice the cucumber & radish diagonally. Cut the red pepper in half and remove the seeds. Cut into long thin strips. Place cucumber, radish, pepper, drained and rinsed almonds, sunflowers and arame in a bowl.

Blend the remaining ingredients together to make a dressing and toss through the salad.

Foods that support a strong immune system

Our immune system depends on many nutrients to work effectively and the ideal immune-boosting diet is really no different from the ideal everyday diet but if you are a bit-off track at the moment here are a few pointers.

The thymus gland produces hormones responsible for immune activity and special white blood cells called T cells, which destroy infected cells. T cell activity and the production of antibodies depend on vitamin B6. Spinach, turnip greens, leeks, cauliflower, broccoli, brussel sprouts and shiitake mushroom, all in season at the moment, are a good source of vitamin B6 as are whole grains.

Vitamin C intake is essential to immune function. Vitamin C helps immune cells to mature and improves the performance of antibodies and macrophage. Citrus fruits, cauliflower, broccoli and kale are good sources and all abundant at the moment. Other good sources are strawberries, blueberries and raspberries in the summer and rosehip, elderberries and blackberries in the autumn. Preserve these fruits to have in the Winter months. Vitamin C along with vitamins A & E and zinc & selenium are important anti-oxidant nutrients – they disarm the free radicals which invaders produce.

Eat fresh green leaves every day. The chlorophyll in green leaves supports our immune system by combating unhealthy colonies of bacteria, yeasts & fungi in the body and reduces inflammation.

Good bacterial balance in the gut is important for immune function. Eat plenty of lactic ferments like sauerkraut and kefir.

If you work inside all day you are probably not getting enough sun. When we lack vitamin D our immune systems are vulnerable to bacteria and viruses. Eggs, yogurt, shiitake mushroomsare good sources as well as fatty fish – herrings, sardines, mackerel, wild salmon.

Garlic is a wonderful antibacterial, antiviral and antifungal and turmeric, ginger and cinnamon are powerful spices to add to your immune boosting diet.

Eat plenty of good fat, cold pressed olive oil and organic butter are both beneficial. Fresh seeds and nuts are rich in essential fatty acids as well as vitamin E, zinc and protein. Cooking with poly unsaturated oils creates toxic trans-fatty acids and exposure to air creates rancidity. Altered oils of this nature suppress the immune system.

Make certain you eat three meals a day. If you are battling adrenal fatigue, diabetes, weight issues, hormone or blood sugar problems you may need to eat 5 smaller meals. If all your commitments
allow try to take a few early nights and allow your body to rest and restore. Never underestimate the positive effect to the immune system from having a good 8 hours sleep!

Baked mackerel fillet with green leaf salad and a citrus-chilli dressing

4 mackerel fillets
2 tablespoons olive oil
juice and zest of half a lemon
1 clove garlic finely chopped
Selection of green leaves (watercress, mizuna, lamb's lettuce, mint, fennel, flat leaf parsley).
Dressing: 2 tablespoons orange juice, 1 tablespoon lime juice, 4 tablespoons olive oil, 1 small chilli seeded and chopped, salt and pepper.

Serves 4

Mix the olive oil, garlic and lemon together. Place the mackerel fillets in an oiled baking dish and pour over the marinade, leave for 15 minutes. Pick over the leaves and divide between 4 plates.

Blend all the dressing ingredients together in a processor.

Bake the fish in a moderate to hot oven, 180 degrees celcius, for 12 minutes. Place a fillet on top of the leaves on each plate and spoon over the dressing.

Chunky vegetable and white bean soup

A diet rich in vegetables and pulses supports the immune system.
1 tablespoon olive oil
1 onion chopped
4 garlic cloves chopped
1 carrot peeled and diced
2 sticks celery diced
1 leek trimmed, washed and cut into slices
1 turnip peeled and diced
1 tsp tomato puree
1 litre vegetable stock
400g tin of haricots beans
1 head of broccoli florets
large handful finely shredded spinach
handful of chopped parsley

Serves 4-6

Cook the onion and garlic in the olive oil until tender

Add the carrot, celery, leek and turnip and cook for a further 2 minutes

Stir in the tomato puree, add the stock, bring to the boil and simmer gently for 20 minutes.

Add the haricots beans and cook for a further 10 minutes.

Add the broccoli and the spinach, cook for a further 2 minutes, stir in the parsley, season and serve.


We update our recipes regularly and so have a huge archive of previous collections for you to enjoy. Have a look at some of our old favourites.

Pumpkin Recipes

Pick me up juices

Packed Lunch Ideas

Autumn Feast


We update our recipes regularly so check back to see what's new in our seasonal recipe book.