OmVed Gardens

Ficelle Picarde is a savoury crepe dish from northern France stuffed with delicious mushrooms. Jo has created a plant based version for...

Jo is back to bring a bit of food joy with a zesty raw mushroom salad with tamarind cured egg yolk. Ingredients: 500g white or brown...

Give this super simple, but delicious traditional french side dish a go! Carrots cooked in thermal mineral water from ‘Vichy’ was a...

Loaded with veggies, this hearty and comforting stew is simple to make, plus it’s plant-based, so perfect to try out this #Veganuary!

The garden team harvested most of our root veggies last week, so Chef Jo used some of them to make a tian. A perfect dish for a frosty...

This week Chef Jo has created a festive plant-based seasonal side dish that can also be used as a dip. P.s. The beans can be swapped for...

For #WorldFoodDay, Chef Jo has created a deliciously warming Harissa recipe with peppers grown from the greenhouse as part of the World...

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