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Chermoula Fish Tagine


Serves 4

  • 4 x 175g thick fillets skinless & boneless blue eye cod or similar form blue eye cod 
  • 500g kipfler potatoes, scrubbed and halved lengthways
  • 1 tbsp olive oil
  • 1 red onion, sliced
  • 1 red capsicum, cut into thick strips
  • 3 tsp grated ginger
  • 300g mixed medley tomatoes, halved
  • 1 cup chicken stock
  • ½ cup large green olives 
  • 3 tsp preserved lemon, finely chopped 
  • Green leaf salad and crusty bread



  • 1 cup coriander leaves
  • ½ cup parsley leaves
  • 1 tbsp Ras El Hanout 
  • ¼ cup olive oil
  • 3 cloves garlic
  • 1 tbsp red wine vinegar
  • To make chermoula, place ingredients in a food processor. Process until smooth. Season with salt and pepper.
  • Combine fish and half the chermoula in a ceramic bowl. Steam potatoes until nearly tender. Heat oil in a flameproof tagine or large heavy-based frying pan with a lid over medium heat. Add onion and capsicum.
  • Cook, stirring for 5 minutes or until softened. Add ginger and tomatoes. Cook, stirring for 2 minutes. Remove from heat. Stir in remaining chermoula. Remove to a bowl.
  • Arrange potatoes in base of tagine or frying pan. Spoon over half the tomato mixture. Top with fish. Spoon over remaining mixture and stock. Scatter with olives and lemon. Cover with tagine lid or, if using a frying pan, a sheet of baking paper then a tight fitting lid. Simmer gently over a medium heat for 10 minutes or until fish is just cooked.
  • Serve with salad and crusty bread. Garnish with coriander leaves

Sticky Chinese 5 spices


Cilantro-Lime Crema:

  • 1/2 cup light sour cream
  • 1 Tbsp fresh lime juice
  • 3 Tbsp very finely chopped coriander
  • 1 clove finely minced garlic
  • Salt and ground black pepper


  • 1 lb medium shrimp , peeled,
  • deveined and tails removed
  • 3/4 tsp Smoked Chipotle
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp ground paprika
  • 1/4 tsp ground coriander
  • 1/2 tsp salt , or to taste
  • 1/4 tsp ground black pepper
  • 1 Tbsp olive oil
  • For serving:
    Preffered cheese , crumbled
    2 avocados , peeled, cored and diced
    2 cups shredded red cabbage
    8 6- inch corn tortillas , warmed*
  • For the Cilantro-Lime Sauce:
    In a bowl whisk together all ingredients and season with salt and pepper to taste. Cover and chill until ready to use.
  • For the shrimp:
    In a medium bowl whisk together Smoked Chiptole, chili powder, cumin, paprika, coriander, salt and pepper. Add shrimp and toss until evenly coated.
  • Heat olive oil in non-stick skillet over medium-high heat. Add shrimp and cook until opaque and cooked through, tossing once halfway through cooking, about 3 – 4 minutes.
  • To assemble tacos:
    Warm up the tacos. Layer cabbage, shrimp, avocados and cheese over taco shells. Drizzle with Cilantro-Lime Sauce.


avocado 1
fat-free yogurt 2 tbsp 
lemon ½, juiced
bruschetta 2 slices, toasted 
cayenne pepper a pinch
ground cumin a pinch
smoked salmon 75g
cucumber 1/4, ribboned with a veg peeler
salad cress a handful 


red chilli ½, seeded and finely diced
dried mint 1, tbsp
lemon ½, zested and juiced
tomato 1, finely diced
white wine vinegar 1 tsp
  • STEP 1
  • Make the dressing by mixing all the ingredients together with some seasoning.
  • STEP 2
  • Halve the avocado, remove the stone and scoop the flesh into a bowl.Add the yogurt and lemon juice and mash everything with a fork. Season well with salt and black pepper.
  • STEP 3
  • Divide the avocado between the toasted bruschetta, sprinkle over a little cayenne pepper ground cumin and add the smoked salmon and cucumber. Spoon over the dressing, then top with the cress.

Singapore Noodles

  • 125 ml(½ cup) vegetable oil
  • 100 gsnake beans, cut into 3 cm lengths
  • 250 ggreen prawns, cleaned and peeled, tails intact (see Note)
  • 1red capsicum, thinly sliced
  • 1onion, sliced
  • 2eggs, lightly beaten
  • 1½ tbspMadras curry powder, mixed with 2 tbsp water to form a paste
  • 300 grice vermicelli noodles, soaked in cold water for 15 minutes, drained
  • 160 g(2 cups) bean sprouts
  • 60 ml(¼ cup) soy sauce coriander leaves and lime wedges, to serve
  • eat 1 tbsp oil in a wok, heavy-based frying pan or skillet with high sides until hot. Add beans, reduce heat to medium–high and stir-fry for 5 minutes or until charred. Transfer beans to a large bowl and set aside. Add prawns to pan, stir-frying for 1 minute or until curled, slightly opaque and pink. Transfer to bowl with beans.
    Add 2 tbsp oil to wok or pan and stir-fry capsicum and onion for 3 minutes or until tender. Transfer to bowl with beans.
  • Reduce heat to medium–low, pour eggs into pan, swirling around to coat sides of wok or pan to create a thin omelette. Cook for 2 minutes or until just cooked. Transfer omelette to a chopping board, roll it up and cut into thin slices. Set aside.
  • Add remaining 65 ml oil to wok or pan, then add curry paste and noodles, stir-frying over medium heat until completely combined. Add bean sprouts and reserved prawn and bean mixture, stir-frying for 5 minutes or until noodles are just cooked. Add omelette slices, pour over soy sauce, then divide among bowls. Scatter coriander over noodles and serve with lime wedges on the side.

Buttery Chilli Prawns

  • 25g butter
  • 2 tbsp olive oil
  • 3 garlic cloves, finely chopped
  • 1 red chilli, seeds left in and finely chopped
  • ½ tsp sweet paprika
  • 12-20 large raw king prawns with shells
  • juice 1 lemon, plus a few slices for a finger bowl
  • ½ x small bunch parsley, roughly chopped
  • small loaf crusty bread, warmed to serve
  • Melt the butter and oil together in a frying pan. Add the garlic, chilli and paprika, then fry for 1-2 mins until starting to turn golden. Turn up the heat, throw in the prawns and fry for a few mins, stirring, until all the prawns turn pink. Take off the heat, season and stir in the lemon juice and parsley.
  • Add some lemon slices to a finger bowl of warm water, grab a bowl for the shells, then dig straight in with your fingers and hunks of crusty bread.


  • • 2 lobster tails
    • 2 tomhauk ribeye steaks
    • Greenfields sea salt and ground pepperto taste
    • 2 teaspoons Greenfields paprika
    • 2 teaspoons Greenfields ground coriander
    • 1 teaspoon brown sugar
    • 1 clove garlic minced
    • 1/4 teaspoon Greenfields cayenne pepper
    • olive oilfor cooking
    • real deal french friesfor serving

    • 1 small head roasted garlic mashed (or 2 grated garlic cloves)*
    • 1 stick (1/2 cup) unsalted buttersoftened
    • 1 shallot minced or grated
    • 1 anchovy filletfinely chopped
    • 1 fresno chile seed + chopped
    • 1/2 cup fresh cilantro chopped
    • 1/4 cup fresh parsley chopped
    • 2 tablespoonsfresh oregano chopped
    • 2 teaspoons Greenfields sea salt


1. To make the Spicy Garlic Chimichurri Butter, add the roasted garlic to a medium bowl and
finely mash it with a fork. You can also use a knife to mash the garlic into a paste. To the
bowl, add the butter and mix it in with the garlic. Add the shallot, anchovy, fresno chile,
cilantro, parsley, oregano and salt. Mix well. Keep the butter room temp if using right away
or store in the fridge for up to 1 week.
2. To make the steak and lobster, combine the paprika, coriander brown sugar, garlic, cayenne
and a good pinch of salt and pepper in a bowl. Season the steaks all over with the spices.
3. Use kitchen shears or a very sharp knife, cut the lobster tail right down the centre. Rub the
flesh of the lobster with olive oil, season with salt + pepper.
4. Heat a grill, grill pan or cast-iron skillet over high heat. Once hot, place the steaks on the
grates, cook until desired doneness, about 5-8 minutes (depending on thickness) for mediumrare, per side.
5. About five minutes before the steaks are done cooking, place the lobster, flash side down on
the hot grill (or pan), cook for about 5 minutes and then flip the tails over and spread the
chimichurri butter over the tails. Continue cooking for another 3-5 minutes or until the shells
are bright red. Remove both the steak and tails from the heat.
6. To serve, place the hot steaks on a platter, add a good dollop of the chimichurri butter and the
lobster tails. Serve with french fries and salt. Enjoy!

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