Fusilli with Chorizo in Tomato Basil Sauce
Smoky chorizo and hearty fusilli come together in our vibrant organic tomato and basil sauce, finished with olives, pine nuts, and Parmigiano. A quick, delicious meal with authentic flavour, perfect...
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Read moreSpanish Pimiento & Chickpea Tortilla
A Spanish classic with a Sabato twist! Enjoy the flavours of piquillo pimientos, sweet white garlic and olives complimented with El Navarrico chickpeas in this delightful tortilla by Julie Le...
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Polenta-Topped Eggplant Pie
This hearty dish celebrates seasonal eggplant and is perfect for a cooler autumn evening. The rich flavours of the eggplant filling are complemented with the creamy polenta topping scented with garlic, pesto and Parmigiano Reggiano.
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Harissa Roast Baby Carrots
Take your carrots to the next level with this easy recipe using our Julie Le Clerc spicy harissa. Serve it alongside your weekend roast and a simple rocket salad.
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Roast Brussels Sprouts with Pons Apple Condiment
With just a few key ingredients, you can transform the humble brussels sprout into something fabulous! Pons apple condiment provides a lovely balance of acidity and sweetness, while Pinoli pine...
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Roasted Butternut with Pear, Marcona Almonds & Preserved Lemon Dressing
Wedges of golden roasted butternut, soft roasted pear and sweet pickled pumpkin combined with the textured crunch of Marcona almonds and saltiness of Parmigiano Reggiano make this dish a winning...
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Poached Valrhona Chocolate Dessert
Treat yourself to a generous helping of this delicious Poached Valrhona Chocolate Dessert by Julie Le Clerc. Made using Valrhona chocolate féves, Lewis Road Creamery unsalted butter and Fresh As...
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Valrhona Caramélia Chocolate Pots
With a few quality ingredients, this recipe is easy to make ahead of time. The sweetness of the Caramélia fèves harmonises wonderfully with vanilla infused cream – making it a true...
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Valrhona Chocolate & Hazelnut Bombe
Wanting to make something special? Try this make-ahead dessert by Chef Glen File using Valrhona Manjari and cocoa, Fresh As raspberries and delicate Sabato oat lace biscuits. This dessert will...
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Vanilla Panna Cotta with Preserved Figs & Vincotto
A flavour sensation sure to please. This impressive recipe by Julie Le Clerc presents a light vanilla panna cotta accompanied with delicious preserved figs, indulgent fig Vincotto and tart freeze-dried...
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Creamy Dulcey Chocolate Pots
These irresistibly creamy Valrhona dulcey chocolate pots are the perfect make-ahead, stress-free dessert – a sweet tooth’s dream. Crunchy pearls and whipped cream add a welcome variety of texture, while...
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Fish with Vermouth Vinegar Butter Sauce
This fast and flavoursome fish dish makes for an ideal mid-week dinner. The addition of our Pons vermouth vinegar creates a piquant butter sauce which complements the delicate fish.
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Rolled Fish Bake with Cherry Tomatoes
Annaliese Jones' recipe for this fish bake is a flavoursome blend of our Ortiz anchovies, Pons capers, and Sabato tomato passata. The savoury flavours from these ingredients married with a...
