2 Fennel Bulbs

1 Small Cauliflower

30g Hazelnuts, skins on

1 Bunch Flat Leaf Parsley

1 Pomegranate

Olive Oil

1 Packet Feta (optional)

¼tsp Ground Cinnamon

2tbsp Sherry Vinegar

2tbsp Maple Syrup

Juice from the Pomegranate

3tbsp Olive Oil

Squeeze of 1/2 Lemon

Lucinda Hamilton from Cocolicious, Cranbrook creates a recipe to provide extra uses for Fennel

Aubergine Burger With Smoked Paprika & Greek Salad

Alex has created adventurous yet achievable meals for the whole family to savour...

Buckwheat Salad Lunch in a Jar

Julie Simpson creates a Vegetarian Lunch in a Jar

Charred Broccoli & Fresh Green Salad

Following successful careers in ethical homewares and the restaurant industry, Kali Hamerton-Stove and Sarah Crysell have combined their passions for food, home design and Goudhurst to create Hamerton+Jones.