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Roasted Butternut & Lentil Soup with Scotch Bonnet heat

3-4 people | 30 minutes

This is a golden autumn soup with warmth, sweetness and a little FERMARY fire. Roasted butternut squash, carrots, onion and garlic are cooked with red lentils until soft and creamy, then finished with a Scotch Bonnet honey yoghurt swirl. The Scotch Bonnet Sauce brings fruity heat, floral chilli character and fermented brightness.

Autumn Mushroom & Cheddar Toastie with Jalapeño Butter

2 people | 30 minutes

This is autumn comfort food with a bright FERMARY lift. Golden sourdough, buttery mushrooms, melted mature cheddar and a quick jalapeño butter made with FERMARY Jalapeño Sauce. The mushrooms bring deep, earthy flavour, the cheese brings richness, and the Jalapeño Sauce cuts through with green chilli, garlic, tang and fermented depth.

Roast Cauliflower & Crispy Potatoes with Smoky Chipotle Romesco

2-3 people | 30 minutes

This is a warm autumn plate built around FERMARY Chipotle Smoky Tomato Sauce in a way that feels genuinely useful and exciting. Golden roast cauliflower and crispy potatoes sit over cool herby yoghurt, then get covered with a quick smoky tomato romesco made with FERMARY Chipotle Sauce, roasted red pepper, toasted almonds and olive oil.