Recipes

Journal

Rhubarb Pickle

Ditch the rhubarb crumble and make this zingy rhubarb pickle which lasts all year round. Perfect for adding to savoury dishes like salads, g

Recipes

Dandelion Frittata

Chef Jo March has a recipe for a frittata with a difference - making use of freshly foraged dandelion leaves, which are packed full of...

Recipes

Asparagus with butter bean mash

It’s asparagus season in the UK and we’re excited to be harvesting the first spears of the season from our kitchen garden to enjoy them...

Recipes

Kimchi Salt

Sprinkle a little kimchi magic onto your dishes with this salt.

Recipes

Dandelion flower liquor

A delicious little tipple featuring our favourite so-called “weed” the dandelion. Here’s Chef Jo with simple steps to follow for the...

Recipes

Delicious Dandelion Root Coffee

Swap your morning coffee for a caffeine-free alternative straight from the garden! Our Head Chef Jo March shows us how it’s done with...

Recipes

Millet Kitchari

Swap rice for millet in this traditional Ayurvedic dish, nutritious and energising! Millet is an ancient grain that is gluten free and...

Recipes

Garlicky Leek, Chickpea & Cavolo Nero Soup

Spring is on the way, but we’re still feeling the chill. Warm up with Chef Jo's simple, quick and hearty soup, which will be ready in...

Recipes

Pancake Day Special: Mushroom Stuffed Crepe

Ficelle Picarde is a savoury crepe dish from northern France stuffed with delicious mushrooms. Jo has created a plant based version for...

Recipes

Marinated mushroom salad

Jo is back to bring a bit of food joy with a zesty raw mushroom salad with tamarind cured egg yolk. Ingredients: 500g white or brown...

Recipes

Carrot Vichy

Give this super simple, but delicious traditional french side dish a go! Carrots cooked in thermal mineral water from ‘Vichy’ was a...

Recipes

Plant-based Winter Stew

Loaded with veggies, this hearty and comforting stew is simple to make, plus it’s plant-based, so perfect to try out this #Veganuary! Our...

Recipes

Plant-based Tian

The garden team harvested most of our root veggies last week, so Chef Jo used some of them to make a tian. A perfect dish for a frosty...

Recipes

Celeriac Sweet Chestnut Purée with Crispy Mushrooms

This week Chef Jo has created a festive plant-based seasonal side dish that can also be used as a dip. P.s. The beans can be swapped for...

Recipes

Harissa for the WFP #WorldFoodDay #Cook4Climate

For #WorldFoodDay, Chef Jo has created a deliciously warming Harissa recipe with peppers grown from the greenhouse as part of the World...

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Jo La Preserveuse

Hyper local, seasonal, wild, foraged, fermented or preserved creative recipes

Josephine Marchandise, Head of the Creative and Regenerative Kitchen, shares recipes inspired by OmVed's seasonal home grown produce.

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