Our pickled walnut and pear dressing will give a sweet and sharp kick to delicate leaves and crunchy salads.
Try using it as a marinade for chicken and game or courgettes and mushrooms before grilling on the barbeque.
When the days turn cooler, we like to drizzle a generous helping over a bowl of broccoli and blue cheese soup.
Blend all the ingredients until smooth.
Store in the fridge for up to 3 months.
Long before they reach the plate, our tomatoes begin in the warm soil of the market garden, growing steadily beneath the shelter of our polytunnels as the days lengthen and summer settles in.
The sight of the first asparagus spears poking their heads up from the ground marks the start of a fleeting season.
