Farm Fresh Recipes

This salad is crisp, savoury, and packed with umami in every bite. Finely shredded cabbage gets tossed in a creamy sesame dressing then topped with crumbled seaweed and a sprinkle of black sesame seeds for extra depth and crunch. It’s simple, fresh, and comes together in minutes. Perfect as a light side or a flavourful addition to any meal.

Parsnip cake is the cozy, slightly unexpected cousin of carrot cake - moist, warmly spiced, and subtly sweet. Grated parsnips add natural tenderness and a delicate earthy note, while cinnamon, nutmeg, and bright citrus zest bring everything to life.

Tangy, crunchy pickled sunchokes (Jerusalem artichokes) with garlic, parsley, and a hint of curry. Easy to make, perfect for snacking or adding to salads, and tastier the longer they pickle.

Roasted Jerusalem Artichokes  with Arugula Pesto 400g jerusalem artichokes, peeled & sliced lengthwise in halfolive oil, for fryingsalt & pepper to taste20g rocket (arugula)20g almondszest of 1 lemon100ml olive oil1 handful of greens or microgreens, to serve1 handful of smoked almonds, chopped, to serve---Preheat the oven to 200ºC. Add the jerusalem artichokes to a mixing bowl & coat with some olive oil, salt & pepper, mix well to combine. Add to a baking tray lined with greaseproof paper, place in the oven for 20-30 minutes until golden brown & crispy. Meanwhile, make the pesto by adding the ingredients to a...