Orecchiotte Stuffed with Hot Artichoke Bruschetta
This wonderfully appetising recipe by Julie Le Clerc is perfect to have up your sleeve as a tasty starter or a light meal, that is equally impressive to the eye. Cup-shaped orecchiotte (big...
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Maple Roasted Kumara and Chickpea Salad with Halloumi
Sweet, salty, tangy and utterly delicious. This dish combines creamy, nutty chickpeas with sweet winter kumara, crunchy toasted walnuts and salty halloumi. Dressed in rich maple syrup, Gran Capirete 50-year sherry vinegar and...
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Read moreSabato Marinades
Aubergine, broccoli, mushrooms, beef, lamb, pork, chicken, seafood, salmon – almost anything can benefit from the infusion of flavour a good marinade will give, and meats will be tenderised too....
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Read moreEggplant Parmigiana
This dish is easy to prepare and makes for a flavourful side. Simply use any one of our pasta sauces such as basil, rocket, puttanesca or pepper and chilli to suit your...
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Pancetta Wrapped Carrots
Easy and delicious, this recipe is an absolute crowd pleaser! Baby carrots are sweetened with Niue organic honey and wrapped in pancetta, then baked to crispy perfection.
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Read moreMediterranean Farro Salad
Fresh produce combined with quality ingredients make a wonderful salad. This fantastic recipe offers nuttiness from Girolomoni farro and El Navarrico chickpeas, while the freshness comes from cherry tomatoes, red...
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Aubergine and Farro Rolls
Light, flavourful and delicious, this recipe is sure to be a crowd pleaser at your next gathering. In-season aubergines encase a filling of bruschetta and farro, then topped with pine nuts, fresh...
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Stuffed Courgette Ribbons
An absolute summer hit by Tom Hishon of Orphans Kitchen. This light and fresh dish presents delightful flavours of The Vine Co verjuice and vinegar, whipped Greek yoghurt and toasted Trickett's...
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Easy Eating Ideas with Potatoes...
At Sabato, we love to create delicious sides, tapas and salads. Using our versatile varieties of pesto, mayonnaise, bruschetta and oil you can transform simple produce into something fabulous. Allow us to demonstrate this, five ways, using the remarkable 'spud'.
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Polenta-Topped Eggplant Pie
This hearty dish celebrates seasonal eggplant and is perfect for a cooler autumn evening. The rich flavours of the eggplant filling are complemented with the creamy polenta topping scented with garlic, pesto and Parmigiano Reggiano.
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Harissa Roast Baby Carrots
Take your carrots to the next level with this easy recipe using our Julie Le Clerc spicy harissa. Serve it alongside your weekend roast and a simple rocket salad.
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Roast Brussels Sprouts with Pons Apple Condiment
With just a few key ingredients, you can transform the humble brussels sprout into something fabulous! Pons apple condiment provides a lovely balance of acidity and sweetness, while Pinoli pine...
