A hearty, wholesome broth for winter
Homemade soups, winter fruit crumbles, one-pot wonders that bubble away for hours on end – wintery e...
French toast with baked peaches and coconut cream
A summery twist on a breakfast classic from our café, The Provenist.
A royal spread: celebratory recipes for The Queen’s Platinum Jubilee
A rhubarb fizz, asparagus & goat’s cheese tart, and Eton mess trifle perfect for garden and stre...
Kneading time: the rise of the artisan bakery
Inside Grain & Hearth, the Whitstable-based bakery that takes a slower approach.
Plant-based chocolate truffles for Easter
An easy Easter chocolate recipe from our café, The Provenist, that everyone can enjoy.
Beetroot hummus with Jerusalem artichokes, goat’s cheese and pea shoots
A lunch or starter made with beetroot and Jerusalem artichokes that has a garden-fresh earthiness.
The gentle balance of food preservation
Food historian Dr Annie Gray explains how science and sociology have combined to keep our palettes p...
Rhubarb and orange cake
A cheery cake to put a spring in your step in late winter, which can also be made to suit plant-base...
Oven baked risotto with kale pesto and crispy celeriac
A supper recipe from The Provenist cafe that celebrates delicious winter vegetables.
Butternut squash, dark chocolate and lentil chilli with coconut yoghurt and coriander
‘Hearty and wholesome with a bit of a kick’. Otherwise known as the perfect, plant-based dish for a ...
Winter pearl barley, wild mushroom and truffle arancini
With their hearty, risotto-like filling, crispy breadcrumb casing and couple of bites size, arancini...
Spiced celeriac and parsnip soup with sourdough croutons
Is there anything quite like a good bowl of soup in winter? Both comforting and nourishing, it gives...
Orange and clove Christmas Eve cookies
Lightly spiced and fragrant, these cookies are lovely any time over the Christmas season, but we’ll ...
Chestnut, apricot and sourdough plant-based stuffing
A Christmas Day or Sunday lunch stuffing recipe for those following plant-based, vegetarian or vegan...
Christmas brunch: beetroot-cured smoked salmon with dill yoghurt and rye bread
Whether your morning starts with present opening, a much-deserved lie-in or a brisk walk with the do...
Christmas brunch: caramelised apple porridge with maple hazelnuts
The second in The Provenist’s trio of brunch recipes to elevate your Christmas morning fare: a comfo...
Christmas brunch: poached eggs with cashew hollandaise, spinach and sourdough
The third in a trio of breakfast recipes created by the team at our café, The Provenist, to turn you...
Orange and ginger madeleines
Delicate, festively-flavoured cakes to serve at teatime this December.
Smashed butternut, roasted garlic & pomegranate croutes
An easy to make recipe for get-togethers or as a simple starter.
Cardamom and maple mulled wine
Mulled wine is as essential to Christmas as mince pies – as much for the way the wine and spices, ge...
A Christmas ‘old fashioned’ cocktail recipe
As cocktails go, an old fashioned is about as classic as they come. Simple to make and deliciously a...
Spiced ginger, orange & apple warmer
An alternative to mulled wine (without the alcohol) for cold, crisp winter days.
Edible gingerbread festive decorations
Gingerbread and Christmastime – a match made in festive heaven. From Hansel and Gretel-esque gingerb...
Mince pie tart with oat and nut crumble
A twist on the classic mince pie, elevating it from festive snack to the status of dessert with the ...
Ginger & pecan fruit cake
A lighter, gluten-free and less sugary Christmas cake alternative made with the festive flavours of ...
Our Christmas pudding recipe
Our gluten and dairy-free recipe for Christmas pudding – that’s still every bit as moreish.
Homemade presents: spiced apple chutney
A slow cooking recipe for an unhurried Sunday, and a way to preserve the last of autumn’s apple harv...
Blackberry, whipped ricotta and honey toasts
A simple recipe to make the most of the last of the blackberries this autumn.
Sweetcorn with damsons, chilli, garlic and smoked paprika by Gill Meller
An autumnal recipe for cooking over fire, from River Cottage chef Gill Meller.
Hedgerow crumble with almond milk vanilla custard
Crumble never gets old. A staple of autumn and winter cooking for a reason, crumble is possibly one ...
Caramelised peaches & mozzarella on BBQ toast
In volume six of Stories, we introduced you to a Somerset-based chef who we’ve known, loved and work...
A homegrown, homemade pesto for summer
Sometimes the best food is the simplest, as Jane Cumberbatch proves with this summery recipe.
Raw courgette & fennel salad with lemon parsley dressing
A crisp and refreshing salad for making the most of high summer’s produce.
Spring onion, green pea & spinach fritters
A savoury brunch dish from the new summer menu at our café, The Provenist.
How to make fresh aioli
A recipe for light and fresh homemade aioli for serving alongside summer dishes.
Courgette & pea risotto
A fresh yet comforting risotto recipe for spring and summer.
Ricotta and spinach ‘malfatti’ gnocchi with hazelnuts, rocket and truffle oil
Gnocchi is traditionally made with potato and semolina, but here the chefs at our café, The Provenis...
The Provenist smash
An alternative to the classic avocado on toast from the chefs at our café, The Provenist.
Beetroot & gruyère ‘sausage’ roll
A root vegetable take on the sausage roll for cutting up, wrapping up and taking with you on walks a...
Asparagus and goats’ cheese tart with wild garlic
At our Bath café, The Provenist, the menu is always changing with the seasons. From our brunch menu,...