Caponata with burrata & sage pangrattato
By Lara
A bright, flavour‑packed Sicilian caponata made with golden fried aubergine, tender courgette and a tangy tomato base, finished with creamy burrata and a crunchy pangrattato.
Latest Posts
Scallops and Roasted Cobnut Salad, Maple Syrup Dressing
By Lara
A vibrant Scallop and Roasted Cobnut Salad with maple syrup dressing by Adam Gray: perfect for when you want to impress.
Poached Alaskan Salmon, with Crushed Horseradish Jersey Royal New Potatoes
By Lara
An elegant poached Alaskan salmon dish with crushed horseradish Jersey Royal potatoes, by chef Adam Gray.
Crispy Mackerel “BLT”
By Lara
Adam Gray’s Crispy Mackerel “BLT” reimagines the classic, delivering bold modern British flavour with an enjoyable chef‑style challenge for home cooks.
Pork Chops, Celeriac & Apple Slaw with Chimichurri Sauce
By Lara
A quick, flavour‑packed dish featuring roasted Ethical Butcher pork chops, crisp celeriac and apple slaw, and bright, herby chimichurri.
Steve’s Lemon Loaf Cake
By Lara
This Mellow Yellow Lemon Cake by chef Steve Wattrus is a moist, zesty lemon loaf cake made with cold‑pressed rapeseed oil, fresh citrus and buttermilk for a bright, tender, homemade bake that’s perfect for any occasion.
Fish Finger Sandwich with Tartare Sauce
By Lara
This gourmet fish finger sandwich by chef Steve Wattrus pairs crispy fish fingers with a homemade Mellow Yellow tartare sauce, a flavour‑packed twist on a classic.
White Miso Garlic Aioli
By Lara
James Peck’s Asian‑inspired miso aioli blends creamy yolks, mellow rapeseed oil, garlic and fresh chives into a bold, versatile sauce that lifts meat and fish.
Confit tomatoes with black & white garlic
By Lara
Sweet, tangy confit tomatoes simmered in rapeseed oil with black and white garlic — a simple, flavour‑packed way to preserve seasonal British tomatoes.
Peach & raspberry Crumble
By Lara
A simple peach and raspberry crumble made with Mellow Yellow Rapeseed Oil – the perfect summer dessert and a great way to use up ripe or surplus peaches.