OLIVE OIL GRANOLA
This Granola is a little different and comes from the timeless Nigella Lawson. We absolutely love it because it’s not quite as sweet – it has no dried fruit and it’s a million miles away from the shop bought alternatives.READ MORE
This Granola is a little different and comes from the timeless Nigella Lawson. We absolutely love it because it’s not quite as sweet – it has no dried fruit and it’s a million miles away from the shop bought alternatives.READ MORE
The risotto base for this dish is relatively simple but is brought to life by the nuttiness of the barley (orzo in Italian) combined with the spicy breadcrumbs. Served with a decisive monocultivar olive oil, it comes in to its own. We used Zefiro from Frantoio Fonte di Foiano.READ MORE
The base notes of winter meet the peppery spice of new season olive oil in some sort of divine marriage.READ MORE
There is something seriously good about a crisp, refreshing salad on a cold day. It livens the tastebuds and contrasts so brilliantly with the richer flavours of the season.READ MORE