Explore our recipes

Can’t decide what to cook today?

Take a look at our recipes below for some inspiration

Spicy Cauliflower Fried “Chicken

  • 1 head large cauliflower, or 2 small heads, washed
  • 1 teaspoon celery salt
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 cups all-purpose flour (250 g)
  • 2 tablespoons cornstarch
  • 1 ½ cups soy milk (360 mL)
  • 1 ½ tablespoons apple cider vinegar
  • 2 tablespoons hot sauce
  • vegetable oil, for frying
  • Cut the cauliflower in large florets. Transfer to a large bowl and set aside.
    In a small bowl, combine the celery salt, oregano, cumin, onion powder, garlic powder, paprika, cayenne, salt, and pepper. Mix well.
  • In a medium bowl, add half of the spice mix to the flour.
  • Add the cornstarch and mix.
  • In a separate medium bowl, combine the soy milk, apple cider vinegar, and hot sauce. Whisk.
  • Pour the remaining spice mix over the cauliflower florets and mix.
  • Pour the milk mixture over the cauliflower and mix well until they are coated.
  • Cover with plastic wrap and chill for 1 hour minimum.
  • Heat the vegetable oil in a large pan until it reaches 350°F (180°C).
  • Toss each cauliflower floret in the flour mixture until well-coated, shaking off any excess. Dip
  • them back in the remaining soy milk mixture in the bowl where they marinated, then again in the flour mixture.
  • Fry the cauliflower for 4-5 minutes, until golden brown and crispy.
  • Drain the pieces on a wire or paper towels. Let cool 5- 10 minutes before serving.

Middle Eastern Pita Salad (Fattoush Salad)

  • 2 small pita rounds
  • ½ cup olive oil, plus 2 tbs(120 mL)
  • salt, to taste
  • 2 medium hearts romaine lettuce
  • 1 medium cucumber
  • 2 cups cherry tomato(400 g)
  • 5 scallions
  • ½ cup radish, sliced (60 g)
  • 1 red bell pepper, seeded and diced
  • 2 cups fresh parsley, chopped (80 g)
  • 1 cup fresh mint, chopped(40 g)
  • 1 ½ lemons, juiced
  • 1 tablespoon white wine vinegar
  • 2 cloves garlic, minced
  • 2 teaspoons ground sumac
  • ¼ teaspoon allspice
  • pepper, to taste

Preheat the oven to 350°F (180°C).

Slice the pitas in half to make 4 thin rounds. Place the pitas on a nonstick sheet pan. Brush with 2 tablespoons of olive oil and season with salt.Bake for about 5 minutes, until the outside is golden brown. Let cool until they become crispy.Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and add to a large salad bowl.Seed the cucumber, dice it, and add it to the salad bowl.Cut the tomatoes in half and add them to the salad bowl.Mince the scallions and add them to the salad bowl.Add the radishes, bell pepper, parsley, and mint to the salad bowl and toss to combine.In a liquid measuring cup or small bowl, combine the remaining ½ cup (120 ml) of oil, the lemon juice, white wine vinegar, garlic, sumac, allspice, salt, and pepper and whisk until well-combined.Pour the dressing over the salad.

Break the crispy pitas into small pieces and add to the salad. Toss well.


vegetarian Chili with Beans and Cheese

  • 1/4 cup olive oil
  • 2 cups chopped onions
  • 1 2/3 cups coarsely chopped red bell peppers (about 2 medium)
  • 6 garlic cloves, chopped
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon habanero powder
  • 3 15- to 16-ounce cans black beans, drained, 1/2 cup liquid reserved
  • 1 16-ounce can tomato sauce
  • Chopped fresh cilantro
  • Sour cream
  • Grated MontereyJack cheese
  • Chopped green onions
  • Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in oregano, cumin, and habanero; stir 2 minutes.
  • Mix in beans, 1/2 cup reserved bean liquid, and tomato sauce.
  • Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.
  • Ladle chili into bowls. Pass chopped cilantro, sour cream, grated cheese, and green onions separately

Make your own home-made falafel

  • 2 cans 15 oz cans of chickpeas, drained and rinsed
  • 1 red onion, chopped
  • ¼ cup fresh parsley (10 g)
  • 4 cloves garlic
  • 1 tablespoon lemon juice
  • 2-3 teaspoons Falafel Spice
  • 1 teaspoon salt, plus more to taste
  • 1 teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • 1 cup bread crumbs (115 g)
  • oil, for frying


  • pita bread
  • mixed greens
  • sliced tomatoes
  • diced cucumbers
  • tahini sauce
  • To the bowl of a 2-quart food processor, add the chickpeas, onion, parsley, garlic, lemon juice, black pepper, chilli and falafel spice.
  • Pulse the ingredients together until just incorporated and they form a wet paste. Be careful not to overblend.
    Transfer the chickpea mixture to a large bowl and add the bread crumbs, mixing until just incorporated.
  • Cover with plastic wrap and refrigerate for 1-2 hours, or overnight.
    Remove the chilled falafel mixture from the refrigerator and shape into 1-inch balls. The mixture should yield 18-20 balls.
    In a large frying pan with high sides, heat about 1 inch of oil to 350˚F (180˚C).
  • Fry the falafel balls in batches of 6 for 3 minutes, flipping halfway. Once they are golden brown and crispy, transfer them to a paper towel-lined plate and sprinkle with salt.
  • Serve the falafel as desired, either as a sandwich, salad topping, or over a bed of greens with a side of tahini sauce.

Spiced Lentil Soup

  • 1tbsp olive oil
  • 1 onion, roughly chopped
  • 2 celery sticks, roughly chopped
  • 1tsp garlic powder
  • 1tsp ground cumin
  • ½tsp ground coriander
  • 160g dried split red lentils
  • 1 litre vegetable stock
  • 400g plum tomatoes
  • 2tsp tomato purée
  • 1tsp lemon juice
  • Cayenne pepper, to serve
  • Heat the olive oil on a low heat and add the onion, celery and dry spices to the pan.
  • Cook for 3 minutes. Add the plum tomatoes, tomato purée, lentils and stock, bring to the boil and simmer for 20 mins, or until the lentils are tender.
  • Remove from the heat, blitz in a food processor and check seasoning.
  • Serve with a pinch of cayenne pepper and a snip of parsley.

Vegan Stuffed Vine Leaves

  • 1 Cup Long grain Rice
  • 10 Cherry Tomatoes or 1/4 Cup Tomatoes, diced
  • 1/2 Cup Fresh Parsley, chopped
  • 1 Lemon, Freshly Squeezed
  • 1 Tbsp Extra Virgin Olive Oil
  • 1/4 Tsp Dried Mint 
  • 1/2 Tsp Sea Salt
  • Pinch of ground black pepper
  • 60-70 Grape Vine Leaves, in brine (1 jar 430 g gross weight, 260 g net weight)
  • 1 Lemon,Thinly Sliced Crosswise
  • 1 1/2 Tbsp Extra Virgin Olive Oil
  • Water
  • Drain grape vine leaves and soak them in a large bowl of water. Gently separate and wash the leaves, stack them on a plate and set them aside, covered with a damp cloth so they don’t dry out, until you’re ready to start rolling them.
  • Place 1 cup of brown rice and 3 cups of water in a pot and bring to a boil. Let boil on medium heat, uncovered, for about 20 minutes until half cooked. Drain and let cool.
  • Add rice to a large mixing bowl and top with diced tomatoes, chopped parsley, lemon juice, 1 tablespoon of olive oil, sea salt, ground black pepper and dried mint. If using fresh dried mint, separate the leaves from the stems and pulverize the mint between the palm of your hands directly above the mixture so that it falls into the bowl. Mix well to combine
  • Line the bottom of a pot with some grape leaves.
  • Begin stuffing and rolling the rest of the grape leaves.
  • Place a grape leaf in one hand, scoop about 1 heaping teaspoon of the rice mixture into the center and carefully fold in the sides and roll it like you would when making a wrap. Make sure that it is rolled tightly enough not to unravel when cooking, but not too tightly because the rice needs some room to expand when cooking.
  • Neatly arrange the stuffed and rolled grape leaves in rows, alternating directions, to completely cover the circumference of the pot, in as many layers as necessary until you have rolled and arranged all of them. Drizzle 1/2 tablespoon of olive oil between layers and on top.
  • Top with thinly sliced lemon.
  • Place a small plate or pot lid directly on top of the leaves, to prevent them from floating while they cook.
  • Add water to completely cover the grape leaf rolls and reach the plate or pot lid.
  • Bring to a boil over medium high heat, reduce heat to medium and let simmer, uncovered, for about 10 minutes. Reduce heat to medium-low, cover and simmer for about 35-40 minutes or until all of the water has been absorbed.
  • Since cooking time varies by stove top, taste the grape leaves, and if the rice still seems undercooked, you can add 1/4 cup of water and continue cooking for an additional 5 minutes.
  • Remove from heat and let cool uncovered until you can handle them with your fingers, then carefully transfer them to a serving dish, one by one.


1 large tortilla wrap
1 tbsp tomato puree
1 tbsp dried oreagano
1 tbsp dried thyme
1 tbsp red pesto
75g grated mozzarella cheese
Veggie Toppings:
Cherry tomatoes or Red pepper
Broccoli florets
Purple cabbage
or any other vegetable toppings that you like
  • Preheat the oven to 180c. Place the tortilla onto a pizza tray or a baking tray. Mix the tomato puree, herbs and red pesto together in a bowl and then spread evenly onto the tortilla. Sprinkle the grated cheese on top and then add your vegetables of choice.
  • Bake in the oven for 5-6 minutes until the sides of the tortilla are starting to crisp. Serve immediately.


1 sheet refrigerated pie pastry
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded Swiss cheese
1/2 cup shredded Gruyere or additional Swiss cheese
1/2 cup crumbled feta cheese
5 large eggs
1 cup half-and-half cream
1 tablespoon minced dried basil
1 tablespoon minced dried parsley
2 teaspoons minced dried dill
Preheat oven to 400°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Sprinkle cheeses into pastry shell. In a large bowl, whisk eggs and cream until blended. Stir in herbs; pour over top.
Bake on a lower oven rack 25-30 minutes or until a knife inserted in the centre comes out clean. Let stand 10 minutes before cutting.

Sunset red and apricot Eggs

  • 4 cups water
    dyestuff (about 2 to 4 tablespoons of ground spices: paprika (orange) and chilli powder (redish/brown).
    4 to 6 raw eggs, washed to remove any coating.

  • Bring water and spices to boil. Add eggs and reduce heat to a simmer. Cook for about 15 minutes, remove from heat, cover and let sit another 15 minutes or more, until desired colour. (The longer you leave the eggs in the dye, the deeper the colour.) Remove eggs, gently rinse in lukewarm water, and let air dry.

Gold and lavender Eggs

  • 4 cups water
  • dyestuff (about 2 to 4 tablespoons of
  • ground herbs and spices: Tumeric (yellow), hibiscus (purple/blue)
  • 4 to 6 raw eggs, washed to remove any coating.
  • Bring water and herbs/spices to boil. Add eggs and reduce heat to a simmer. Cook for about 15 minutes, remove from heat, cover and let sit another 15 minutes or more, until desired colour. (The longer you leave the eggs in the dye, the deeper the colour.) Remove eggs, gently rinse in lukewarm water, and let air dry.

Middle Eastern Lentil soup

  • 1 tbsp oil
  • • 1 onion, chopped
  • • 2 cloves of garlic, finely chopped
  • • 1 1/2 cups of red/yellow lentils
  • • 8 cups of chicken/vegetable stock
  • • 1 tsp turmeric
  • • 1 1/2 tsp ground cumin
  • • Handful of chopped flat-leaf parsley
  • • Juice of half a lemon
  1. . Heat oil in a pan and gently fry the chopped onions for 5 minutes.

    2. Add the chopped garlic, turmeric and cumin and continue cooking for a few minutes


    3. Stir in the lentils, add the stock and cook for 35 minutes. Stir several times during

    cooking, especially towards the end, to prevent lentils from sticking to base of pan.

    4. Toss in parsley, stir in lemon juice and leave to cook for 2-3 minutes more.

    5. Blend the lentils until smooth.

    6. Serve with chunks of crusty bread.

Egyptian Foul

  • 2 cups peeled and cooked or canned
  • fava beans 16 oz 

  • Extra virgin olive oil 

  • 1/2 onion minced 

  • 2 cloves garlic, raw or 4 roasted – see notes
1 tsp cumin 

  • 1/2 cup water 

  • Salt and black pepper to taste 

  • Juice from 2 fresh lemons or more to taste Toppings 

  • Sliced hardboiled egg 

  • Diced ripe red tomato 
Raw onion sliced into rings 

  • Fresh minced parsley or cilantro 

  • Red chili pepper flakes 

  • Paprika 

  • Tahini sauce 

  1. In a large skillet, heat 1 tbsp olive oil over medium heat. Fry the diced onion till it becomes


  2. golden. Add garlic and cumin, sauté for 1 minute. Add the fava beans to the pan, then add


  3. about ½ cup of water to the skillet. Bring mixture to a boil. Reduce heat to medium low, sea-


  4. son with salt and pepper to taste. Cover the skillet.

    Let mixture simmer for about 10 minutes on medium low heat until the beans are nice and

    tender. Remove lid from pot and continue to cook until the liquid has reduced by about 75

    percent. Remove from heat.

    • Pour the fava bean mixture into a mixing bowl. Squeeze in the fresh lemon juice. Mash the mixture to a semi-smooth consistency.

    Serve each portion on a plate. Drizzle olive oil lightly on the foul, then garnish with the ingre-

    dients of your choice. Serve hot.

Halloumi kebabs with bended thyme

  • 2 medium corgettes
  • 1 large red onion
  • 250g hallumi cheese, cut in 16 chunks
  • 16 cherry tomatoes
  • 1 tbsp olive oil
  • 2 tbsp lemon
  • 1 tbsp blended thyme

1. Halve the courgettes lengthways, then thickly slice. Cut the onion into wedges and
separate into pieces. Thread the halloumi, cherry tomatoes, courgettes and onion
onto eight skewers. Cover and chill the kebabs until you are ready to cook (You can
do this up to half a day ahead.)
2. To make the baste, mix together the olive oil, lemon juice, blended thyme, and
3. Preheat the barbecue or grill and arrange the kebabs on the rack. Brush with the
baste, stirring it first to make sure the ingredients are blended. Cook for 4-5 minutes,
turning often, until the cheese begins to turn golden and the vegetables are just
tender. Serve while still hot with warm pitta bread.


  •  225 grams dried chick peas (Note 1)
  • 1 cup parsley leaves (roughly chopped)
  • 1 cup coriander (/cilantro leaves, roughly chopped)
  • 6 scallions (/shallots, white and light green part only finely chopped, Note 2)
  • 2 cloves garlic (minced)
  • 2 ½ tsp  Greenfields Falafel Spice
  • 1/2 teaspoon baking powder (Note 3)
  • 4 teaspoons flour (plain/all purpose OR chickpea flour)
  • 5 tablespoons water For Frying:
  • 500 milliliters vegetable oil (Note 4) Tahini Sauce:
  • 4 tablespoons Tahini
  • 2 tablespoons lemon juice
  • 4 tablespoons water
  • 1/4 teaspoon salt (adjust to taste) Serving:
  • pita bread
  • flatbreads
  • tabbouleh (recipe below)
  • hummus (optional extra)
  • shredded lettuce
  • tomato slices
  • white onion
  1. Place chickpeas in a large bowl and pour over plenty of cold water. Leave to soak 12 + hours (even 2 days is fine).
  2. Drain chickpeas well. Place in food processor, add Falafel ingredients.
  3. Blitz for 2 to 3 minutes on high, scraping down sides as necessary, until the chickpeas are very small grains. Mixture should look like smooth guacamole from the outside.
  4. Scoop up heaped tablespoons and shape into balls, place on a tray. Should make around 20, about 2.5cm / 1″ wide.
  5. Refrigerate for 30 minutes.
  6. Pour oil in a skillet or large pot – at least 1.7 cm / 2/3″ depth (Note 4). Heat on medium high to 180 – 190C / 355F (or drop a bit in, should sizzle energetically).
  7. Place a ball in a large spoon and slide ball in. Cook in batches for around 4 minutes, using 2 forks to roll, until deep golden and super crusty on the outside.
  8. Drain on paper towels. Repeat with remaining falafel.
  9. Serve fresh out of the fryer with Sauce of choice! Make falafel wraps or plates with tabbouleh, tomato, onion, and Sauces of choice. See Notes 5 and 6. TAHINI SAUCE: 1. Combine tahini and lemon juice, and mix well. The mixture will stiffen. 2. Stir in the water 1 tbsp at a time and it will loosen again. The final consistency should be like a thick drizzle sauce. Season to taste with salt.

Mango Chutney with a kick


2 mangoes (large, fairly ripe)
• 1 apple (chopped)
• 1 piece ginger (finely chopped)
• 2 cloves garlic (finely chopped)
• 300 millilitres white wine vinegar
• 260 grams caster sugar
• 1 teaspoon Greenfields black nigella seeds
• Greenfields cinnamon stick
• 1 teaspoon Greenfields turmeric
• 1 teaspoon Greenfields chilli flakes
• 1/2 teaspoon Greenfields chilli powder
• 1 pinch Greenfields sea salt


1. The night before you want to make the chutney it is necessary to peel one’s mangoes,
cube them and sprinkle them with salt. This draws out some of their moisture and
softens them. Make sure to rinse before use!
2. Tip the apple, ginger, garlic, vinegar, sugar, black nigella seeds, cinnamon, turmeric, chilli
flakes and chilli powder into a pan. Heat until the sugar has dissolved. Add the mango and
bring to a gentle simmer.
3. Simmer the chutney for 30-40 minutes until it has achieved a thick, sticky consistency.
Season to taste. While waiting, one should sterilize one’s vessel to ensure the chutney stays
good for at least a couple of weeks. Once the chutney is done transfer it to the jar and allow
to cool before applying the lid. Allowing the chutney to mature for a couple of days.

Pizza Lunchbox Muffins

  • 2 medium eggs
  • 150 millilitres milk
  • 75 grams butter (melted)
  • 2 tablespoons red pesto
  • 150 grams cheddar cheese (grated)
  • 150 grams cherry tomatoes (halved)
  • 2 spring onions (finely chopped)
  • 1 teaspoon dried oregano
  • 250 grams self-raising flour
  1. Preheat the oven to 180c / 350f and line a muffin tray with 12 muffin cases.
  2. Add the egg, milk and melted butter to a large bowl. Whisk gently with a fork.
  3. Add the red pesto, grated cheese, cherry tomatoes, spring onion and oregano and mix again.
  4. Finally add the flour and mix just enough until all the ingredients have combined.
  5. Divide the mixture between the 12 muffin cases. (An ice cream scoop would be easier to do this).
  6. Bake the muffins in the oven for 20-25 minutes until a skewer stuck in the middle comes out dry.

Sesame and coconut bars snack

  • 1/2 cup sunflower seeds
  • 3/4 cup sesame seeds
  • 3/4 cup malt syrup (rice)
  • 1 cup desiccated coconut
  • 1 cup rice (bubbles or puffed rice)

Place sunflower seeds into a food processor and blitz for about 5 seconds. You just want to break the seeds down a bit.
In a separate large bowl combine the coconut and rice bubbles and set aside.
Place syrup in a saucepan over high heat and boil for 2 mins. Add the sunflower seeds and sesame seeds and stir through quickly.
Pour this mixture over the coconut and rice bubbles and combine well.
Spread evenly into a lined square cake tin, cover and place in the fridge to set for about 2 hours.

Creamy Quinoa Porridge with Flaxseed

  • • 1/2 cup quinoa flakes
  • • 1 tablespoon ground flaxseed
  • • 1 pinch cinnamon
  • • 1/2 cup coconut milk (carton, not canned or any other milk of choice)
  • • 3/4 cup water
  • • milk (extra, or water to thin out porridge as desired)
  • • maple syrup (to serve)

1. Place quinoa flakes, ground flaxseed, cinnamon, 1/2 cup coconut milk and 3/4 cup water in a saucepan. Stir to combine.

2. Cook the porridge over a moderate heat on the stove, stirring gently. The porridge should start to bubble and thicken within 2 minutes. Reduce the heat if it starts bubbling too much. Cook for no longer than 3 minutes. Add a little extra water or milk if the porridge becomes too thick during cooking.

3. Serve the porridge piping hot with a drizzle of maple syrup and toppings of choice.

Contact Us

25 Crawford Street
London W1H 1PL

Fax: 02089977498