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

‘Tis the season…for Baobab Mince Pies! Everyone loves a mince pie (or 2!) during the festive period and this healthy, vegan recipe is deliciously decadent but still ultra nutritious! Super-charged with Aduna’s #feelgoodfruit for added goodness and a sweet, zingy flavour. Recipe from: www.aduna.com INGREDIENTS: Makes

Whether you are hosting a vegan this Christmas or trying to incorporate more cruelty-free foods in your festive dinner, this delicious vegan-friendly recipe is the ideal starter! Ingredients: Serves 6-8 For the ‘cigars’ (makes 8): Filo pastry (4 sheets) Rapeseed oil 20 black olives, stoned 3 dates, stoned ½ tsp smoked

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