A workers' cooperative growing food on London's edge in the Lea Valley
Ingredients 1 large heads of radicchio (about 1 pound total), halved through core end, each half cut into 3 wedges with some core still attached 3 tablespoons olive oil 1 tablespoon chopped fresh thyme Balsamic vinegar (for drizzling) Method …
A traditional French dish and a winter salad that strikes the right balance between slight acidity and creaminess. Ingredients 1 medium celeriac (5-700g) Juice of half a lemon 4 tbsp mayonnaise (or vegan mayo) 2 tbsp Dijon mustard 2tbsp chopped …
Based on a Nigel Slater recipe, this simple dish really embraces the seasonal flavours of mid summer. Heat a little butter or olive oil in a large shallow pan until the butter is foaming. Cut the spring onions into 1inch …
