Golden pan-fried halloumi on cold mixed leaves with tomato, cucumber, olives and toasted walnuts. Ready in 15 minutes.
Sticky ginger and sesame pork spooned into cold, crisp butter lettuce cups and topped with crushed peanuts. An easy san choy bau from our chef.
Cos lettuce, charred on a hot grill and finished with a sharp anchovy-caper dressing and parmesan crumb. Ready in 15 minutes. A Stacked Farm chef recipe.
Peppery rocket layered with ripe pear, torn prosciutto, shaved parmesan and toasted walnuts. Ten minutes, no cooking.
Baby spinach sautéed with sliced garlic and chilli, finished with lemon off the heat and toasted pine nuts.
Vine-ripened tomato layered with torn burrata, whole basil leaves and a bright green basil oil. Fifteen minutes, no cooking, serves 2.
What dill's actually good for beyond pickling, and how to keep those feathery leaves fresh.
Onion chives vs garlic chives, chives vs spring onion, and how to keep them fresh.
Flat leaf or curly, what's the difference, and how to keep parsley fresh for longer.
Herbs don't just season a dish, they carry its flavour, its aroma, and half its personality on the plate. Get the timing wrong, though, and even the right herb can fall flat.
What mesclun actually is, how it differs from mixed leaf, and how to keep it fresh.
