Category: Recipes

  • Recipe: Classic Panzanella

    Recipe: Classic Panzanella

    Whilst panzanella might be a popular summer Italian salad, after the excesses of the festive period a warming and healthy salad sounds pretty appealling to us. Baz Nichols provides the recipe.

  • Recipe: Fresh Basil Pesto

    Recipe: Fresh Basil Pesto

    Baz Nichols sets out a recipe for one of our signature crops – fresh, aromatic basil leaves.

  • Recipe: Carrot, Lentil & Peanut Salad

    Recipe: Carrot, Lentil & Peanut Salad

    The salty crunch of peanuts, and the nutty notes of Tahini really compliment the soft, unctuousness of the carrots and lentils in this third salad idea. Carrot, Lentil and Peanut Salad with Tahini – serves 4 6 Organic Imperator Carrots  – poached until just tender. Try and retain some crunch.  Try and go for a…

  • Recipe: New Potato, Butterbean & Meaux Mustard Salad

    Recipe: New Potato, Butterbean & Meaux Mustard Salad

    What better way to use local, seasonal Ayrshire New potatoes than in this delicious and spicy salad? The addition of coarse grain mustard really makes the flavours sing in the second of our three part salad ideas series.  4 portions. Ingredients: 12 Ayrshire New Potatoes (more if you are hungry!), cooked and halved 1/4 can…

  • Recipe: Scarlet Salad

    Recipe: Scarlet Salad

    The combination of mango chutney and lemon juice gives this salad a sweet, zingy flavour to contrast with the bitter crunch of red cabbage In the first of three ideas to inspire you for summer salads, Baz Nichols talks us through a fantastic Scarlet Salad (4 portions). Ingredients: 1/4 Finely Shredded Red Cabbage 1/2 pack…

  • Recipe: Pea and Avocado Mousse

    Recipe: Pea and Avocado Mousse

    Pea and Avocado Mousse with Minted Aqua Faba Foam, Seeded Filo Tuille, and Vertegrow Micro Cresses By Baz Nichols, Culinary Consultant for Vertegrow, Newburgh, Aberdeenshire  Ingredients for the Mousse (serves around 8 depending on size of glass) Preparation For the Seeded Filo Tuille 1 Sheet Filo Pastry  1/2 teaspoon each of poppy seeds, black sesame…

  • Recipe: Wild Mushroom Arancini

    Recipe: Wild Mushroom Arancini

    Wild Mushroom Arancini, Tomato Salad Three Ways, Spiced Tomato Sauce, Vertegrow Micro Cress  By Baz Nichols, Culinary Consultant, Vertegrow, Newburgh, Aberdeenshire This is a light, tasty vegetarian recipe, ideal for a summer evening. You can accompany this dish with other salads, fresh bread or any potatoes of your choice to make a much more hearty,…

  • Recipe: Inverawe Smoked Salmon

    Recipe: Inverawe Smoked Salmon

    The third part in our mini-series on salads and sandwiches, Baz Nichols gives some ideas on using Vertegrow herbs with salmon. Japanese Style Inverawe Smoked Salmon with Asian Carrot Salad – serves 2 This little saladette would make a great starter or appetiser, or even in small amounts – a nice canapé topper. Combined with…

  • Recipe: Prosciutto Crudo Tartine

    Recipe: Prosciutto Crudo Tartine

    The second in our mini-series on simple salad and sandwich ideas, Baz Nichols gives you more inspiration for your tartines. Prosciutto Crudo Tartine, with Pesto, Olives, Baby Basil and Cherry Tomato. Serves 2 This is a super tasty Tartine, with a hint of the flavours of Italy – ideal for a sunny evening supper.  4 Thick…

  • Recipe: Egg & Cress Tartines

    Recipe: Egg & Cress Tartines

    Why not use Vertegrow micro herbs and cresses to enhance your sandwiches? If you want to get your guests talking at an Afternoon Tea, or Sandwich Supper, we have a range of mixes to make your presentation really special. Super Salad Mix, Garnish Mix and Sandwich mix are all designed to provide colour, texture and…