The whole orchard

All recipes

Filter by season and effort, or use the search box at the top.

Spring

March to May · Peas, asparagus and bright greens.

Silky, bright green soup with fresh mint and a swirl of creme fraiche.

Creamy arborio rice with tender asparagus and a bright lemon finish.

June to August · Stone fruit, berries and no-cook plates.

Juicy peaches, creamy burrata and basil with a honey balsamic drizzle.

A flaky, rustic crust folded around jammy blueberries and lemon.

September to November · Apples, squash and cozy bakes.

Tender cinnamon apples under a buttery oat and pecan topping.

Seared pork tenderloin with a glossy cider-mustard pan sauce and apples.

Roasted squash and apple blended into a velvety, lightly spiced soup.

December to February · Citrus, pears and slow roasts.

Crisp-skinned roast chicken glazed with a tart cranberry-orange sauce.

Crisp flatbread with sliced pears, gorgonzola, walnuts and honey.

Tender pears simmered in red wine and warm spices until ruby red.