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Recipes


White loaf

This loaf has a lovely soft, airy texture that’s perfect for sandwiches. Choose a soft filling, such as egg mayonnaise, for a lunch that’s easy to eat, even if you have difficulty chewing.
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Matthew’s Country Tea Bread

A soft, fruity tea loaf, flavoured with English Breakfast Tea. The recipe comes from Henrietta Norton, of the Rare Tea Company.
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Jasmine Crème Brûlée

Henrietta Norton, founder of the Rare Tea Company, has shared this fragrant crème brûlée recipe, flavoured with jasmine tea. These little pots of rich custard are a protein-rich fortifying treat.
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Simon’s Breakfast or Anytime Shakshuka

Start your day with this epic, hearty breakfast dish of Israel. It’s something of an institution there and shared in a large pot straight to the table of many families.
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Steamed lemon and buckwheat puddings

These light, fluffy puddings are so easy to make, and the buckwheat flour adds a subtle earthy flavour.
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Orecchiette with sprouting broccoli, kale and chilli

Tenderstem broccoli is available from June to November. Its sweet and delicate flavour works very well with the garlic and chilli here.

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Oxtail soup

Oxtail soup is one of the most comforting soups you can make; not only delicious, but also rich in protein and iron.

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Poached forced rhubarb

Forced rhubarb comes into season in January. It has a beautiful vibrant pink colour and is a good source of fibre and vitamin C. Add this to porridge or granola and yoghurt for breakfast.
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Cauliflower cheese

A childhood favourite which turns a simple vegetable into a delicious meal. The cheese sauce makes this classic dish very easy to eat, with each mouthful rich in calories.

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Fresh custard

Silky, smooth and soothing, and delicious hot or cold – homemade fresh custard is a world away from the sweet starchy version made from powder. If you are having issues with a dry or sore mouth, adding fresh custard to desserts can be really helpful.
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