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  • Pan-fried pollack with Jerusalem artichokes

    Pan-fried pollack with Jerusalem artichokes

    Matt Tebbutt cooks a sustainable fish dish with sautéed Jerusalem artichokes and an egg vinaigrette.

  • Spiced tuna with crab polenta

    Spiced tuna with crab polenta

    Coriander, fennel and cardamom add wonderful fragrance to Sanjay Dwivedi's tuna served with chilli-spiked crab polenta and creamy chutney

  • Fruity pork with ginger

    Fruity pork with ginger

    This recipe from the Women’s Institute is a great cook-ahead dish - the fruit flavour combined with the spices is divine and it’s delish served with rice

COMMENTS MADE

  • On The Ethical Food Company:

    Posted on 24th of July 2006

    Fantastically helpful and knowledgeable staff and great produce. The honey is delicious and a wonderful means of preventing hay fever as it is from local bees.