Quick fix — Snacks

Porridge aficionados should equip themselves with a ‘spurtle’, a 15th-century kitchen tool which is a rod-like shape and is perfect for stirring porridge. Traditionalists are firm on what makes porridge: only untreated pinhead oatmeal – coarse-, medium- or fine-textured – water and salt. We are all for tradition, but also happy to experiment so our morning porridge keeps our taste buds on their metaphorical toes. Whether traditional or a little left-field, here are a few simple rules to help you make your porridge memorable every morningPORRIDGE RULES 1) Slow, even cooking is required, so porridge must be made in a...

Classic Leeks Mimosa – Poach baby leeks in white wine and water with a few Steenberg’s Whole peppercorns and a couple of bay leaves. Finish with a simple vinaigrette and the finest grating of hard boiled organic egg.

Coat cauliflower florets with Arabica Ras el Hanout and Chiltern Cold Pressed Rape Seed Oil and bake till golden. Excellent with a grilled lamb chop and some wilted spinach drizzled with warmed Arabica Tahini.

Start the day – Grate Chegworth Beauty apples over our award winning Sour Cherry Granola and serve with Brown Cow Organics Natural Yogurt and a drizzle of Womersley Golden Raspberry and Chilli vinegar.