Organic & Biodynamic Food

Mushroom and Chestnut WellingtonServes 6-8 Prep 30 mins Cook 50 mins 500g fresh spinach 4 tbsp olive oil (or butter if you prefer) 3 large brown onions, peeled and sliced 3 sprigs of thyme 500g chestnut or portobello mushrooms, cleaned and chopped to bite-size 2 garlic cloves, crushed 10g dried

Delicious dulce de leche homemade truffles by Ed Smith as part of Borough's Market's celebratory Christmas recipes. Why not make them as an authentic present for a lover or friend and use the very best organic chocolate.

Organic Duck recipe with step by step instructions on how to cook duck to perfection for your Christmas feast with tips from Riverford Organic, the organic farm to for,k box scheme.

An organic recipe for poached pear and prickly pear by botanic chef Brad Roe. Brad is head chef at the Ventnor Botanic Garden on the Isle of Wight.

Ethical Hedonist Magazine presents an evening of sinfully slow living with film actress Britt Rentschler, bestselling author Carl Honore from the world-famous Ventnor Botanic Garden. There will be gourmet chef's demo using organic, seasonal and wild ingredients foraged from England's hottest garden.

Baked organic chicken with the flavours of the Mediterranean with olives, fennel, thyme, potatoes and lemon. The recipe is from our friends at Riverford Organic, farm to fork organic food heroes.

Ventnor Botanic Chef Brad Roe Shares his recipe for hand-dived wild scallops with seasonal butternut squash, chilli pear and pea. and tarragon. Brad uses some curious and delicious botanical ingredients from England's hottest garden in his colourful and delicious seasonal menus.