Super seasonal, rustic salad which showcases our favourite summer staple - the tomato.
This fluffy flatbread is made using Kefir (fermented milk or non dairy milk) which gives the bread a lovely tang, and seasoned with the middle eastern spice blend Za’atar.
The recipe from our 5 Acre Farm kitchen this month features all our 'hungry gap' super hero ingredients - a real taste of Spring!
The recipe this month comes from Rukmini Iyer’s “The Green Roasting Tin” a fabulous collection of one pan vegan and vegetarian recipes, available in the shop.
The recipe this month is, you guessed it a pancake recipe! Once again from our friends at Riverford, vegan pancakes with Blood Oranges.
This Biryani has a lot to offer. Crispy Jackfruit and onions, turmeric infused rice and spicy cauliflower, all topped with fresh herbs. It’s also cooked in one tray.
The pepperonata can be served hot or cold. It’s delicious served with a hunk of crusty Mark’s Bread or stirred through pasta, with a sprinkling of fresh parsley.
This month we wanted to celebrate some delicious and fresh ingredients that Jonathan and Harry have been growing on the farm. This dish is an easy to make and restaurant worthy, sure to impress friends and family!
Instead of the classic lemon and sugar combo why not try something different this year… Imogen’s easy recipe uses delicious blood oranges, available in the shop now.
FIVE ACRE FARM FRUIT & VEG BOXES
Seasonal produce grown in Bristol, available for collection or delivered to your door. Available in three sizes – small, large and a mega family box!FIND OUT MORE & ORDER YOUR BOX