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If you haven’t tried Panzanella before - it’s a delicious Tuscan bread salad full of fresh veggies, a tangy dressing and chunks of bread that you think is past it’s best but is actually transforms into the star of the show to soak up all those flavours packed juices!

Ingredients to serve 4-6 people:

1/4 of a loaf of bread - ideally bread that is a few days old or whatever you have available - we used Vegbred Sweet Potato Tin Loaf

1 small shallot, finely diced

2 tablespoons of cider vinegar or red wine vinegar

This isn’t really a recipe - more a great way of cooking one of our champion seasonal veg - the mighty Asparagus! We only ever supply Asparagus during the British season so it’s a real treat when its ready in the Spring! We love these green gold spears served with crunchy Vegbred Sweet Potato Sourdough toast and our delicious Garlic, Lemon & Parsley Butter Sauce.

Serves 2 as a side:

200g Asparagus

Olive oil

Sea salt

This is a delicious, salty, puchy sauce, ideal for slathering in a sarnie or dolloping on top of our funky 'No Fish Cakes'!

Ingredients:

1 small red onion or 1 shallot, peeled and finely diced

3 teaspoons of capers, drained and chopped

A small handful of parsley, finely chopped

3 tablespoons of plant based mayo

Half a lemon

Sea salt

Freshly ground black pepper

Method:

This is a lip smacking, delicious sauce perfect fro drizzling over our 'No-Fish Cakes', over a pan of wilted greens or stirred through pasta!

Ingredients for 4 - 6 portions

1 tbsp olive oil

1-2 cloves of garlic, peeled and finely minced or grated

80g of natural butter

The juice of the 1 lemons from the cakes

A small handful of parsley, finely chopped

Sea salt

Method:

A whole loaf scooped out and layered with flavour packed veggies!

This is a versatile jumble of Tex Mex inspired flavours and satisfying ingredients. We love them as part of a picky board with a fresh cucumber and mint salad and a crumble of Violife Greek style cheese or ideal for piling on toast with avocado and fresh chilli.

Ingredients for 2-4 portions:

2 cloves of garlic, peeled and grated

1 red onion, peeled and finely diced

A handful or 150g vine tomatoes

1 jar or tin of black beans, drained and rinsed

Dried oregano or mixed dried herbs

Who doesn’t love a bowl of guacamole in the middle of the table to dunk into? We love it dolloped on top of a fresh crunchy salad… piled into a sandwich… topped over tacos or simply to dip a tortilla chip into!

Ingredients for 4 portions:

1/2 red onion

1 green chilli

2 avocados 

Juice of 2 limes

Olive oil

Sea salt

Freshly ground black pepper

Method:

This is a delicious way to serve some seriously wonderful seasonal ingredients!

For 2 - 3 portions:

350g Jazzy Mids, washed and scrubbed

1 - 2 cloves of garlic, peeled and mashed

1 bunch of spring onions, trimmed and finely sliced

Olive oil

Sea salt

Freshly Ground Black pepper

1 handful of mint leaves

Method:

Crushed Roast Rosemary Jazzy Mids

Perfect with breakfast, lunch, dinner or just as a snack to gobble with
 a glass of something chilled.

For 2-3 portions:

350g Potatoes, scrubbed

Olive oil or rapeseed oil

2 sprigs of rosemary, leaves only

Sea salt

Freshly ground black pepper

Method:


1. Pre-heat the oven to 180c/ 350f/ gas mark 4 and line a baking tray with greaseproof paper.