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Ben's inspiring recipes and simple 'how to cook' videos...

Grilled Asparagus & Warm Black Rice Salad, Broad Beans, Confit Tomatoes,  Lemon & Garlic Dressing

Grilled Asparagus & Warm Black Rice Salad, Broad Beans, Confit Tomatoes, Lemon & Garlic Dressing

The black rice takes about 35-40 minutes to cook, it's grown in Italy and like wild rice, it has a slightly...
Pizza Bianca - Pinsa Romana Pizza Bases with Burrata Cheese - Somerset Foodie

Pinsa Romana with Artichokes, Burrata Cheese & Toasted Hazelnuts

I'm a massive fan of 'pizza bianca', they really show off the quality of the pizza base and the flavours that you choose to put on top. There is a summery freshness to this recipe, perfect for al fresco dining and sharing with friends - something chilled to go alongside finishes this picture perfectly.
Glass Noodle Salad with Sesame, Ginger & Soy Dressing

Glass Noodle Salad with Sesame, Ginger & Soy Dressing

I just love the fresh vibrant flavours of a noodle salad, a riot of textures and flavours - brought together with a zingy, aromatic dressing. Year-round versatility, you can incorporate whatever fresh veg or salad happens to be in season at the time, or lurking in your fridge and needs using up.
Yakitori Chicken

Yakitori Chicken

Chicken Yakitori is a Japanese BBQ classic and so simple to cook, it literally means 'Grilled Chicken'. As with sushi chefs, you can train in Japan to become a 'Yakitori Chef'...

Lebanese Spiced Falafels with Tahini and Tabouleh

Lebanese Spiced Falafels with Tahini and Tabouleh

There's nothing quite as simple and tasty as a freshly cooked falafel. Once seen as just the vegan option, it's become a stalwart on the festival eating scene and a real favourite on restaurant menus. For good reasons too, a tasty falafel packs enough flavour to tempt even the most die hard meat-eaters away from the burger van.
BBQ Lemongrass Chilli Pork Belly

BBQ Lemongrass Chilli Pork Belly

There is a fantastic chef called Samin Nosrat who talks about the basic elements of cooking - check out her book "Salt Fat Acid Heat" - it's won loads of awards. At the heart of good cooking lies good decision making and the primary decision regarding heat is whether to cook slowly over gently heat or quickly over intense heat. Cooking food over charcoal or wood on a BBQ can be a combination of both, the skill lies in deciding the perfect moment to start cooking. It is a brilliant way to introduce an extra layer of flavour...
Wild Garlic Potato Salad with Japanese Mayonaise

Wild Garlic Potato Salad with Japanese Mayonaise

Wild garlic is so abundant where we live, so much of the woodland in early spring has that unmistakable aroma. The season starts in early March and goes on through to the middle of Spring. It's best early in the season, although the pretty white flowers that emerge later can be eaten too, they are great in salads. Use a sharp knife to cut from the base and choose the brightest, green leaves.
The Best Ever Bacon Sandwich No. 1 - The Elvis

The Best Ever Bacon Sandwich No. 1 - The Elvis

Creating a post about the 'best ever' bacon sandwich may spark a debate. First, there is the age old argument about whether to toast the bread or not. You then run into the 'red sauce' or 'brown sauce' debate and I'm not even going to discuss back bacon or streaky. I am basically throwing the cat amongst the pigeons, ignoring all the rules and going totally off-piste with a short series of bacon sarnie recipes that I think are totally delicious.

Sardinian Pane Frattau

Sardinian Pane Frattau

When a recipe comes with a legendary story about how it was invented hundreds of years ago for the visit of a king, it's always worth investigating. Pane Frattau is a traditional Sardinian dish that on the face of it, looks so simple, how could it possibly be special enough to serve royalty?
Roasted Butternut Squash Salad, Pecans, Spinach, Feta with Maple Syrup Dressing

Roasted Butternut Squash Salad, Pecans, Spinach, Feta with Maple Syrup Dressing

The idea of a dressing is to enhance the flavour of the food you are eating. The acid from the vinegar contrasts with the sugar, salt and oil to heighten the pleasure we get from eating. Dressing hot, cooked vegetables is just as gratifying as dressing cold salad leaves, almost more so.
Orecciette Pasta with roasted cauliflower, preserved lemons, hazelnuts and pangrattata

Orecchiette Pasta with Roasted Cauliflower, Preserved Lemon & Hazelnuts

Growing up, cauliflower was generally presented to me smothered in cheese sauce and baked in the oven. It's delicious and still is a real family favourite. However, the wonderful nutty flavour that a simple cauliflower develops when roasted is a joy that I didn't discover until a few years ago. Cauliflower is widely available all year round, although they are at their peak in spring and autumn, they are a real workhorse during those drab months when not much seems to be in season.
Adobo Pork Tacos

Adobo Pork Tacos

The tacos that you find on every Mexican street corner are often cooked really quickly - it's street food, you can't hang about. We have a recipe that will allow you to make really quick authentic tacos, that are so tasty, it will become your 'go to' meal.


Easy Chicken Enchiladas with Guacamole

Easy Chicken Enchiladas with Guacamole

Unless you are an aficionado on Mexican food, some of the different dishes can be a little confusing - enchiladas, chilapitas, quesadillas, gorditas, chilaquiles, sopes, tamales, tostadas, empanadas. One thing is for sure, each and every one of them will be packing a serious amount of flavour, I guess that's why traditional Mexican cuisine is protected by UNESCO.
Seafood Fettuccine with Garlic Roasted Tomatoes and Rocket

Seafood Fettuccine with Garlic Roasted Tomatoes and Rocket

If you are a seafood lover, then this is a must-do recipe. Our restaurant quality Pescatora sauce is just heavenly, chocked full of delicious pieces of clam, squid, prawn and white fish in a rich tomato and seafood broth. This is a real treat and is so quick to make.
Chorizo, White Bean & Potato Stew

Chorizo, White Bean & Potato Stew

A few years ago I was lucky enough to go on a cycling tour with a few mates where we followed the Ebro River in Spain, from its source, down into the famous Rioja wine region. As this was a self-guided tour we were given two pieces of advice when it came to lunch stops.
Orecchiette Pasta with Roasted Squash, Cavolo Nero & Pangratatto

Orecchiette Pasta with Roasted Squash, Cavolo Nero & Pangratatto

Orecchiette is a pasta shape that hails from the Southern Italian region of Apulia and is perfect for this beautiful pasta dish. Pangratatto is effectively just fried breadcrumbs but it's a great addition to this dish as it adds a brilliant texture. There are lots of different squashes now widely available from good green grocers. We got ours from a fantastic local organisation called Root Connections www.rootconnections.co.uk - a charity that helps homeless people. They have a small farm where volunteers and residents grow fabulous produce to supply homes and restaurants with the fruits of their labour, check it out, it's amazing.


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