Asparagus and Mushroom Baguette Bites
Asparagus, mushrooms and lentils are cooked with butter and folded with parsley and herbs. Spoon the warm topping onto olive-oil baguette toasts.
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Recipes by Arlo Wren
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Blueberry and Pear Coconut Mini Cakes
Blueberries stay whole while pear is diced into a coconut-milk oat batter. The small round cakes contain quick-cooking flakes, rested before the flour is added, and cool briefly in their muffin wells.
Cherry and Chestnut Mini Cakes
Stoned cherries, tender chestnut pieces and almonds are folded into a milk-and-cocoa batter. The raw chestnuts are cooked separately first, then the round mini cakes are baked and cooled.
Chestnut and Blueberry Cake
Blueberries, chestnuts and pistachios are baked with rolled oats and vanilla. The chestnuts start raw and are simmered until tender; the shallow oat cake is rested before the ten portions are cut.
Chicory and Asparagus Soup
Chicory, asparagus and courgette simmer with onion until tender. Tarragon is added at the end and lemon wedges accompany the soup.
Courgette and Chicory Salad with Mustard
Courgette and chicory are folded through peas with rocket, chives and Dijon mustard. A light coating of olive oil and red wine vinegar completes the salad.
Grilled Celeriac and Lentils with Peas
Tender celeriac is grilled and combined with lentils, peas, tomato and parsley. Serve warm with natural yogurt, crème fraîche and crisp baked filo.
Lentil and Courgette Sauce with Mustard
Brown lentils are simmered until soft, then briefly roasted before blending with raw courgette and tomato. Crème fraîche, yogurt and Dijon mustard turn the cooled lentils into a rich, spoonable sauce.
Lentil and Potato Pita Bites
Tender roasted potato and lentils are folded with finely shredded chicory, cucumber, thyme and Dijon mustard. Serve on crisp pita triangles.
Pear, Almond and Cardamom Oat Cake
Pear slices top a soft oat cake scented with cardamom. Ground almonds enrich the crumb and a few chopped almonds finish the surface.
Roasted Mushroom and Courgette Cream Sauce
Roasted vegetables are blended with thick crème fraîche, Dijon mustard and measured citrus. The result is a cool, spoonable sauce for vegetables or cooked dishes.