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Recipes designed
by Xanthe Clay

Published author, Leiths-trained chef and long-established food and cookery writer for The Telegraph.

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Recipes designed
by Emily Watkins

Winner with her fish course on the BBC Great British Menu 2014

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Roasted beetroot and horseradish In-The-Hole
Broccoli and Kale
Sesame soy broccoli and kale
Beetroot risotto
Beetroot risotto
Glazed
Honey & ginger glazed parsnips and carrots
Carrot Hash
Carrot and parsnip hash
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Renowned food critic and Telegraph food writer Xanthe Clay and top chef Emily Watkins have collaborated with Natures Premium to create some exciting recipes.

Demonstrating how with a little effort our pre-packed organic vegetables can be used to create some stunning (but simple!) dishes.

 

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Sesame soy broccoli and kale

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Carrot and parsnip hash

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Honey & ginger glazed parsnips and carrots

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Beetroot risotto

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Roasted beetroot and horseradish In-The-Hole

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