Spaghetti Squash with Fennel, Parsley & Sunflower Seed Pesto and Cheshire Cheese From the Field Kitchen 45 Minutes Serves 2
Salt baked beetroot with whipped feta, fennel seed pastry & an orange dressing From the Field Kitchen. 1 Hour Serves 2
Roasted Carrots, Spiced Pumpkin Seeds & Tahini Yoghurt From the Field Kitchen 40 Minutes Serves 4 as a starter 2 as a main course
Salt Baked Golden Beetroot with Smoked Labneh & Crispy Capers From the Field Kitchen 24 Hours Serves 2
Harlequin squash with borlotti beans, pumpkin, cauliflower & a roasted red pepper sauce From the Field Kitchen 1 Hour Serves 4