Recipes and Producer Tips

We asked all of our Independent producers how to best use thier products and have included some easy to recreate recipes from our ourselves and favourtie chefs.

Citizens of Soil
Single Estate Olive Oil

"This oil is made for pasta, rice and potaotes but it really sings on anything tomato - from sauces to summer salads. Our favourite serve is drizzled over ice cream or as a coupe of drops on a martini." Sarah, Co - Founder

Pastaio A Mano

Mafalde is great for catching sauce because of its frilly nature. We have it with nduja, mascapone and lashings of parmesan!

Acetaia San Giacomo

"Balsamic without Vinegar" words from Founder Andrea who produces balsamic in a traditional way, not an industrial way. No added sugar or nasty chemicals here, just pure fermentaion of the best Italian grapes. This well balanced, delicious blend of sweet and sour is perfect on raw or grilled veg, meat and shellfish.

Isle of Wight
Herritage Passata

Passata is a perfect base for so many sauces and this one from The Tomato Stall is handmade and contains nothing apart from vine ripened herritage tomatoes grown on the Isle of White, so it's full of the flavour we all love.

Bold Bean Co
Queen Butter Beans

Beans are the most versitle ingredient. There are so many things you can do with them. Here, we have literally taken them out of the jar and topped them with Citizens of Soil Olive Oil, lemon zest and Blackwoods Graceburn cheese which comes in our Deli Box. If you cant get your hands on Graceburn, crubled feta works perfectly. There's your perfect side dish.

Halon Mon
Oak Smoked Sea Salt

Blimey, Three great taste award stars...This salt is a winner. The guys over at Halon Mon, who produce it, say it's best on grilled or bbq meat, fish and veg, scrambled eggs and caramell based puddings. For those who are more adventourous they suggest you whip it into softened butter with crushed garlic and lemon zest before topping on ciabatta halves, wrapped in foil and grilling in the oven for 15 minutes for a smokey, umami garlic crusty loaf.

East Canning Co
Smoked Rainbow Trout

Proudly preserving ethically and responsibly sourced British fish and doing it bloody well. Angus suggests having it for breakfast with buttery scrambled eggs. Split the can between two of you, add a slice of sourdough and scatter some capers over it and add a wedge of lemon. Or you can add it to chunky sliced cucumber, creme fraiche, a dollop of mustard, chopped dill. Toss that all together and at the last minute fold through your flakes of trout. Finish with some watercress and theres a perfect summer salad.

Summer Panzanella

This is a perfect summer recipe from our talented friend Klara Risburg. Panzanella is full of seasonal tomatoes which are at thier best during the summer months. Klara has added beans from Bold bean Co for added creamyness and we think you should too!

Recipe (Serves 3)

3 slices of stale bread / sourdough

1/2 red onion and 50ml red wine vinegar

4 big tomatoes cut into smaller pieces

1 Jar of Queen butter beans

2 tbsp of capers roughly chopped (Caper berries would also be great)

Small handfull of finely chopping parsley

Small handful of chopped basil leaves

Pinch of chilli flakes

3-4 tbsp of red wine vinager (or to taste)

3 tbsp of good olive oil (Citizens of soil)


Tear up the bread into 3x3 cm pieces and put on a tray, drizzle with olive oil and some sea salt and toast in the oven at 180 for 12 minutes, give them a little toss and toast until golden and crispy. Leave to cool. 

Slice the red onion as thin as you can and put in a bowl together with the vinegar and a pinch of salt. Carefully massage the onions with a very light hand, this removes the sharpness of the raw onion. Leave to one side. 

In a big bowl, add the chopped herbs and capers, zest from one lemon, chilli flakes, red wine vinegar, olive oil and the white beans. Give it a toss and taste, season with salt and pepper. 

When you are ready to serve add the croutons and tomatoes to the herby bean salad and mix well. Plate immediately and dig in!