Recipes

A warm homemade dish perfect for the in-between of seasons. Featuring a vegetarian sweetcorn stock with mixed veggies and garlic, a creamy risotto with caramelized scallops, a fresh snap of asparagus and snow peas, complimented with gremolata and fresh basil. A flavoursome dish made from scratch, perfect to be enjoyed for your next night in. By Chef Tom Walton Ingredients 2 brown onions 2 sticks celery, roughly sliced 1 carrot, roughly sliced 7 cloves garlic 2 cobbs corn 1/4 bunch flat leaf parsley 1 tbsp whole …

While there are a couple of steps involved in this veggie packed lasagne, it is well worth the effort. This is the ultimate comfort food and so nourishing. Layers of veggies replace the pasta sheets and rich lentil and mushroom bolognese replace the mince. The rice scattered inbetween the layers soaks up all the juices from the veggies and cooks to create another delicious element. Make ahead of time and simply reheat when needed, so great to make on the weekend for the week ahead. By Chef Tom Walton Ingredients 5 tbs …

A fresh take on the Potato salad, perfect for the warmer weather, BBQ and entertaining. The Delcado Hass avocados feature generously in the salad, balancing out the potato and offering complementing contrast to the fresh fennel, punchy dressing and briny, savoury olives. By Chef Tom Walton Ingredients 500g baby potatoes 2 tbsp salt 250g snow peas, trimmed ½ bulb fennel, finely sliced ½ cup green olives 2 large Delcado avocado, cut into lar …

Nothing beats the fragrance of pho. This version is both delicious and nourishing with the extra veggies used as the noodles. It's all about the broth so buy a good quality fresh one. By searing the beef, there is an extra layer of flavour from caramelising the outside of the meat which isn't traditional but so good. Recipe by Tom Walton Ingredients 1 tbsp whole coriander seeds 2 star anise 2 cinnamon quills 1 thumb size piece ginger, sliced ½ stal …

There is something special about the combination of fish, fennel & blood orange. It's such a simple dish with everything works so well together with a little kick from green olives. Easy enough for any night of the week and just as perfect for a special occasion or long weekend lunch. Blood oranges have a short season but you can use a naval orange once the season ends. Recipe by Tom Walton Ingredients 2 x 150g snapper fillets, skin on or use bream as an alternative Flake sea salt 2 tbsp olive …