Two dips from our buffets: black olive and spicy peanut

We made two of our favourite dips today and wanted to share them with you. The black olive dip is whizzed up in a food processor and the garlic, black Continue reading →

In a nutshell: walnut and mushroom spread recipe

A quick recipe. The subtle taste of walnuts and mushrooms in this dip is lovely with the fresh herbs and rich creamy texture. You could replace the fresh herbs with Continue reading →

Vegan cream tea anyone?

Here is the new recipe we use for fruit scones, based on a recipe by Vegan Campaigns. We used to include wholemeal flour but have removed this as unfortunately it Continue reading →

Lemon Cake

We like to slice this lemon cake in half and fill the middle with lemon curd, put the cake back together and top with the thick vanilla icing recipe given Continue reading →

Lemon Curd

We use this lemon curd in our lemon cakes (recipe coming next week). It is extra-zesty and lemony so that it gives the cake a nice tangy flavour. Most lemon Continue reading →

Fairfood’s Houmous

Houmous is very easy to make but all too often recipes skimp on tahini or olive oil. These ingredients give the houmous its lovely creaminess and contribute to the flavour Continue reading →

Gluten-Free Bread

This recipe was posted back in May, but we have since found that the addition of ground flax seed makes it suitable for freezing. It is entirely optional to add Continue reading →

Lemony Sunflower and Pecan Dip

This moreish dip can be eaten as an accompaniment to salad; with vegetable sticks and tortilla chips; rolled in sushi; or spread on toast. It is very quick to make Continue reading →

Creamy Sesame Dressing

This most gorgeous salad dressing is currently our favourite. It is creamy and rich with a bit of zing and is closely based on a recipe from Everyday Raw by Continue reading →

Gluten-Free Pastry

At Fairfoods we use the pastry below every week in our gluten-free goods. It can be used for savoury and sweet dishes. The xanthan gum is key, it helps to Continue reading →