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Food & Forest

Sustainably sourced sweet and savoury nuts

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Trader Information

Three Crown Square
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Recipes

Calçots & romesco sauce

Calçots & romesco sauce
Coppa, bitter leaves, figs & nib vinaigrette

Coppa, bitter leaves, figs & nib vinaigrette
Nutty chocolate cookie & caramel sauce

Nutty chocolate cookie & caramel sauce

Scallops with hazelnut herb butter & pickled cherries
Easter florentines

Easter florentines with cacao nibs
Goat's cheese fritter

Goat’s cheese fritters & watercress pesto

Muhumarra

Pot-roasted loin of pork with fig & walnut stuffing

Redcurrant & hazelnut meringue cake

Sumac & hazelnut meringues

Chocolate olive oil cake with figs & hazelnuts

Saffron-infused fennel with walnut & herb crumb

French toast with butterscotch apples & walnuts

Grouse, sweetcorn & cobnuts

Quince & cobnut crumble

Wood pigeon with blackberries, celeriac & sage

Cauliflower gnocchi with sage butter & hazelnuts

Root and branch reform

Clare Finney joins Charles Tebbutt of Food & Forest on a visit to Spain to meet some of the pioneers of agroforestry

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