Recipes

Ventnor Botanic Chef Brad Roe Shares his recipe for hand-dived wild scallops with seasonal butternut squash, chilli pear and pea. and tarragon. Brad uses some curious and delicious botanical ingredients from England's hottest garden in his colourful and delicious seasonal menus.

A sumptuous flourless chocolate cake with the requisite fudgy gooey, rich texture from Skye McAlpine's cookbook a Table for Friends, published by Bloomsbury.

Organic, Gluten-free paleo bread recipe that is super quick, no fuss and it is easy to add different ingredients such walnuts or olives and feta.

Main; Serves 2; 1 h 45 min Ingredients: * Small knob of butter * 1 Leek - washed well and sliced - you could also use half an onion * 9 sage leaves * 300ml of cream * 200ml of milk * 1 tbsp of wholegrain mustard * 1 squash * 100g of gruyere Method: Step 1 Melt

Serves 1 Ingredients * 50g (½) cup Rude Health, 5 Grain 5 Seed porridge oats [http://rudehealth.com/product/5-grain-5-seed-2/] * 250ml (1 cup) water * ½ Banana, mashed * A pinch of salt * A splash of organic whole milk For the caramalised peach and pomegranate topping: * ½ Peach, sliced * Handful of pomegranate seeds * Handful of flaked

A celebration of nuts and seeds with gluten free bread crumbs. Enjoy! Ingredients: 1 onion sliced 1 tbsp olive oil 1 stick celery sliced 1 small carrot grated 200 g cashews 100 g gluten free breadcrumbs 1 tsp mixed herbs 100 ml stock 1 tsp yeast extract salt & pepper

Amazing colourful peppers with vegetables and herbs with a delicious tofu sauce. It can be used as a filler for a vegan pastry flan. Enjoy! Ingredients: 350g firm tofu, drained 1 tablespoons tamari 2 tablespoons nutritional yeast flakes 1 tablespoon cornflour 60ml soya or almond milk 1/2 teaspoon ground