Welcome to our February blog, where we're all about embracing the continuation of those January health kicks and turning them into long-lasting habits. This month, we're not only celebrating self-love but also the joy of shared moments with friends, or 'Palentines.' For me, being with a friend, your beloved pet, a partner, or having a night to yourself carries equal weight on St. Valentine’s Day.

We have created a couple of ideas for such an evening, celebrating winter’s veg (sweetheart cabbage & forced rhubarb) to create a seasonal dish and a non-alcoholic cocktail (made with love).

Love Potion: 

Rhubarb and Orange Blossom Syrup


500g Forced Rhubarb

2 tsp orange blossom water

100g Sugar


Finely chop 500g of fresh rhubarb and cover it with 500ml of water in a saucepan.

 Bring the mixture to a boil and simmer on low/medium heat for 20 minutes until the rhubarb breaks down. 

Strain the liquid into a separate pan, taking care not to squash the rhubarb if you desire a clear liquid. 

Bring the strained liquid to a boil again, adding sugar to taste. 

Let it simmer for an additional 20 minutes until it reduces to a thick, syrupy consistency. 

Add two teaspoons of orange blossom water.

 Allow the syrup to cool completely before bottling, and store it in the fridge.

Caramelised Cabbage and Pink Hummus with Basil Pistachio Pesto

Caramelised Cabbage


1 x sweetheart cabbage

1 tbsp Butter (or vegan butter)

1 tsp Maple syrup (optional)

Balsamic vinegar


Remove the outer leaves of the cabbage and cut it lengthways into quarters.

Melt butter on a medium heat, adding maple syrup and a dash of balsamic vinegar.

Add cabbage lengths and fry gently with a lid on, turning as each side caramelises and turns golden brown.

Pink Hummus


1 400g tin of chickpeas

1 small beetroot

2 tbsp Tahini

Juice of 1/2 lemon

1 Garlic clove

1 tbsp Extra virgin Olive oil

Salt & Pepper


Boil beetroot for 30 mins until soft, then cool, peel, and add to the blender.

Drain chickpeas, reserving 2 tbsp of aquafaba, and add both to the blender.

Add tahini, peeled garlic, lemon juice, and olive oil.

Blend and season with salt and pepper to taste.

Basil & Pistachio Pesto


80g Basil

50g Shelled Pistachios

50g Parmesan (or vegan substitute)

100ml Extra virgin Olive oil

1 garlic clove

Salt & Pepper


Add all pesto ingredients to the blender and blitz until it reaches your desired consistency. Leaving it slightly chunky allows you to taste the pistachios.


Layer the pink hummus on the base of your plate.

Carefully place the caramelised cabbage halves on top.

Drizzle with the basil & pistachio pesto and a touch of your favourite chilli oil.

Enjoy with a glass of Sparkling English Blush.

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