Recipes to cook with natural ingredients

Eggplant (aubergine) Dip with Miso, Agave, Soy, Ginger & Garlic

This roasted aubergine dip with miso, agave, soy, ginger, and garlic is the umami bomb every party is waiting for.
Blended with the skins for extra flavor and nutrition, this dip is silky, complex, and deeply satisfying. Topped with roasted cashews and fresh spring onions, it’s as nourishing as it is striking.

Smoky Aubergine and Red Pepper Matbucha

A slow-simmered, deeply aromatic twist on the traditional North African matbucha — this version folds in creamy aubergine, sweet red peppers, and a hint of smoke and spice. The result is a thick, jam-like sauce that’s both comforting and fiery, perfect for spreading, dipping, or spooning over roasted vegetables.
This recipe builds flavor the slow way: first frying the onions and garlic in plenty of olive oil, then layering aubergine and peppers, dried spices, tomato paste, and a touch of brown sugar and red-wine vinegar for balance. Once reduced and blended, you get a glossy, smoky relish that’s hard to stop eating.

Eggplant Dip with Goat Cheese, Honey, Thyme, Roasted Walnuts & Beetroot–Red Wine Reduction Drizzle

A velvety roasted eggplant dip layered with tangy goat cheese, floral honey, and earthy thyme — finished with the most stunning ruby drizzle of beetroot and red wine reduction. A dish that’s as beautiful as it is nourishing, full of antioxidants, healthy fats, and comforting, natural sweetness.
This is farm-to-table comfort food at its best: roasted, whipped, and drizzled with love.

Eggplant dip with fermented lemons, capers, green peppers and olive oil

A smoky, creamy dip that captures the essence of the Mediterranean. Roasted aubergines meet fermented lemon and capers for a tangy, aromatic spread that’s naturally probiotic and full of bright, savory depth.
This is the kind of dish that turns a few simple ingredients into something unforgettable — rich, complex, and nourishing. Whether served with warm bread, alongside grilled vegetables, or as part of a mezze platter, it brings sunshine to any table.

Beetroot & Red Wine Reduction – The Farming Chefs

A vibrant, jewel-toned reduction that captures the earthy sweetness of beetroot and the depth of red wine.
Slowly simmered with cloves, bay leaves, and pimento berries until thick and glossy, this syrup adds a sophisticated twist to both savory dishes and desserts.
Drizzle it over goat cheese, roasted root vegetables, grilled peaches, or even a slice of chocolate cake — one bottle, endless possibilities.