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Inspiration

Peaches_3
French toast with baked peaches and coconut cream

A summery twist on a breakfast classic from our café, The Provenist.

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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...

Cutting Dough_EDITED
Kneading time: the rise of the artisan bakery

Inside Grain & Hearth, the Whitstable-based bakery that takes a slower approach.

Easter egg box craft
Plant-based chocolate truffles for Easter

An easy Easter chocolate recipe from our café, The Provenist, that everyone can enjoy.

Beetroot Hummus & Artichoke
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.

Food preservation stock image Stories 15
The gentle balance of food preservation

Food historian Dr Annie Gray explains how science and sociology have combined to keep our palettes p...

Stories 13__Blood orange and rhubarb cake
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...

Baked celeriac risotto
Oven baked risotto with kale pesto and crispy celeriac

A supper recipe from The Provenist cafe that celebrates delicious winter vegetables.

BONFIRE NIGHT VEGAN CHILLI
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 ...

Neptune food, pearl barley and truffle arrancini
Winter pearl barley, wild mushroom and truffle arancini

With their hearty, risotto-like filling, crispy breadcrumb casing and couple of bites size, arancini...

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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...

GINGER AND CLOVE COOKIES
Orange and clove Christmas Eve cookies

Lightly spiced and fragrant, these cookies are lovely any time over the Christmas season, but we’ll ...

PLANT BASED CHRISTMAS STUFFING
Chestnut, apricot and sourdough plant-based stuffing

A Christmas Day or Sunday lunch stuffing recipe for those following plant-based, vegetarian or vegan...

Neptune food, beetroot cured salmon on rye-2
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...

Neptune food,baked apple and hazelnut porridge
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...

Neptune food, poached eggs and cashew hollandaise
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...

RECIPE 3 Orange and ginger madeleines
Orange and ginger madeleines

Delicate, festively-flavoured cakes to serve at teatime this December.

RECIPE 1 Smashed butternut, roasted garlic and pomegranate croutes
Smashed butternut, roasted garlic & pomegranate croutes

An easy to make recipe that’ll see you through festive get-togethers.

Neptune food, mulled wine-2
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...

Xmas old fashioned cocktail 1
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...

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Spiced ginger, orange & apple warmer

An alternative to mulled wine (without the alcohol) for cold, crisp winter days.

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Edible gingerbread festive decorations

Gingerbread and Christmastime – a match made in festive heaven. From Hansel and Gretel-esque gingerb...

Neptune food, mince pies, oat crumble
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 ...

Neptune Christmas cake-1
Ginger & pecan fruit cake

A lighter, gluten-free and less sugary Christmas cake alternative made with the festive flavours of ...

Christmas Pudding
Our Christmas pudding recipe

Our gluten and dairy-free recipe for Christmas pudding – that’s still every bit as moreish.

Spiced apple chutney
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...

RICOTTA AND BLACKBERRY TOASTS
Blackberry, whipped ricotta and honey toasts

A simple recipe to make the most of the last of the blackberries this autumn.

Gill Meller sweetcorn with damsons
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
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 ...

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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...

Pesto pasta - Jane Cumberbatch
A homegrown, homemade pesto for summer

Sometimes the best food is the simplest, as Jane Cumberbatch proves with this summery recipe.

Courgette, fennel and radish salad Provenist_2
Raw courgette & fennel salad with lemon parsley dressing

A crisp and refreshing salad for making the most of high summer’s produce.

Pea and spring onion fritter
Spring onion, green pea & spinach fritters

A savoury brunch dish from the new summer menu at our café, The Provenist.  

Finished ailoli
How to make fresh aioli

A recipe for light and fresh homemade aioli for serving alongside summer dishes.

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Courgette & pea risotto

A fresh yet comforting risotto recipe for spring and summer.

Stories 13__Herb gnocchi with hazelnuts
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...

Provenist avoacado smash 3
The Provenist smash

An alternative to the classic avocado on toast from the chefs at our café, The Provenist.

Beetroot & Gruyere sausage rolls
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 tart and salad 02
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,...

Easter menu asparagus and lentils
Spring feasting recipes: a trio of salads

Three colourful salads that celebrate spring’s produce. Perfect for partnering with a whole side of ...