Naturally delicious real food.

It’s party time!

Art for Cure is just a week away!


In the last couple of days Belinda and I have been hanging some of the 300 pieces of amazing art that has been arriving at Bredfield House, wow it’s exciting and is going to be a fabulous show. We have over 40 artists exhibiting, a real variety of work including some really unique sculpture – lots of garden sculpture so do have a look this weekend for a space!

The opening night is next Friday 2nd May; 300 guests for pink champagne, pink Aspalls cider and canapés so we have been pouring over our favourite recipe books and tasting lots of wonderful concoctions to come up with the final list of goodies to make.


Here is one of the recipes we are serving which I have taken from the great Polpo recipe book

Rocket and Walnut Pesto Crostini

It’s party time!

Serves 10

300g rocket leaves

300g walnut, roughly chopped

150g grated Parmesan

1.5 tbs chopped garlic

salt and  pepper

extra virgin olive oil

french stick – sliced thinly and lightly toasted

two radish



In a large bowl mix the dry leaves, chopped walnuts, cheese, garlic and a good pinch of salt and pepper.

Put half the mixture in a food processor and pulse slowly adding a dribble of olive oil until you achieve the right consistency – it should be thick enough to spread. Repeat with the second batch and then combine together.

Check seasoning and then smear onto toasted sliced french bread.

Garnish with a wafer thin sliced radish

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Through The Natural Pantry I hope to share with you some of the delicious recipes discovered whilst cooking in my kitchen with produce grown in our garden and the very best natural ingredients.