Whipped Feta with a Smoked Garlic Hot Honey

A creamy, salty base lifted with sweet heat and smoky depth, this whipped feta is perfect for summer evenings, sharing boards or a quick flavour hit for any dish. The secret is all in the garlic: we blend Organic Garlic into the feta base for richness, and Smoked Garlic is simmered into the hot honey for that gorgeous hit of heat. Try it smothered on bread, dipped with crudites, or layered into buns for a next level burger.

Ingredients:

• 200g feta
• 75g cream cheese
• 1 tbsp Greek yoghurt
• 1 clove Organic Garlic, crushed
• Pinch of Sea Salt with Organic Garlic & Black Pepper
• Squeeze of lemon (optional)

For the Smoked Garlic Hot Honey:

• 250g runny honey
• 1 large clove Smoked Garlic, finely chopped
• 1 tsp chilli flakes 
• 1 pinch salt
• Splash of apple cider vinegar

Method:

1. Make the hot honey first: add all of the ingredients to a pan and heat gently for 5-10 minutes. Turn off the heat and leave to infuse for 10-20 minutes. (The longer it sits, the smokier and more complex the flavour).
2. Add the feta, cream cheese, yoghurt and garlic to a blender.
3. Blitz until completely smooth and fluffy.
4. Season with salt, pepper and lemon.
5. Spoon into a bowl and swirl the top.
6. Drizzle generously with hot honey before serving.

White Bean Frijolemole

Frijoles (Spanish for beans) meets guacamole in a fresh little mash‑up: The Garlic Farm Frijolemole! Silky cannellini beans, lemon, tahini and soft sautéed garlic create something scoopable, zesty and seriously moreish, perfect piled onto warm sourdough, as a base layer under charred seasonal greens or for dipping into with tortillas.  

Ingredients:

• 2 cloves garlic, finely sliced
• 2 tbsp olive oil
• 1 × 400g tin cannellini beans, drained
• Juice of ½ lemon
• 1 tbsp tahini
• Good grind of Sea Salt with Organic Garlic & Black Pepper
• Splash of water to loosen
• Drizzle of honey to sweeten 
• Extra lemon to balance the flavour

Method:

1. Gently sauté the garlic in olive oil until soft and fragrant. Cool slightly, then add to a blender.
2. Add the beans, lemon, tahini and salt to a blender, add the sauteed garlic and blitz until smooth, adding water until it reaches a soft, spoonable consistency.
3. Taste and adjust: more lemon for brightness, more oil for richness.
4. Top with chopped chives, a drizzle of oil and an extra grind of Sea Salt to serve. Roasted chickpeas also make a lovely decorative touch and provide a nice contrast. 

Chimichurri with Garlic

Bright, sharp and punchy, this chimichurri brings instant freshness to anything it touches. Parsley, oregano, chilli and vinegar give it that clean, zippy hit, while the grated garlic and a sprinkle of Sea Salt with Organic Garlic keep it balanced. Spoon it over grilled meats, charred corn and veg, toss through warm potatoes, or serve as a dip with breads. A guaranteed crowd pleaser!

Ingredients:

• 1 large bunch parsley, finely chopped
• 1 small bunch oregano or 1 tsp dried
• 2 large cloves organic garlic, finely grated
• 1 small red chilli, minced
• 1.5 tbsp red or white wine vinegar
• 6 tbsp olive oil
• Sprinkle of Sea Salt with Organic Garlic

Method:

1. Combine the parsley, oregano, garlic and chilli in a bowl.
2. Add the vinegar, oil, and a few grinds of Sea Salt with Organic Garlic
3. Stir well and leave 10 minutes for flavours to bloom.
4. Adjust with extra oil or seasoning to taste and serve. 

Rustic Red Salsa with Garlic

This rustic red salsa is all about freshness: juicy tomatoes, zesty lime, a little chilli heat and that gentle garlic lift that keeps everything lively. It’s chunky, vibrant and made for scooping, but also brilliant smothered over good bread and paired with our whipped feta and hot honey for a light lunch or snack. 

Ingredients:

• 400g ripe tomatoes, chopped
• 2–3 cloves garlic, sliced
• 1 jalapeño or red chilli
• Juice of 1 lime
• Small handful coriander
• Sea Salt with Organic Garlic & Chilli
• Pinch of sugar (optional)

Method:

1. Roughly chop the tomatoes, then add to a medium bowl with the garlic, chilli, lime, coriander and sea salt.
2. Mix to form a chunky salsa.
3. Taste and adjust: lime for brightness, salt for depth, a small dash of sugar if the tomatoes are sharp. Serve and enjoy
4. Smother over bread, pairing with whipped feta and hot honey

Onion & Garlic Mayo & Crème Fraiche

Cool, creamy and endlessly versatile, this dip is as good drizzled over grilled lamb, veg and warm flatbreads as it is served with bread and crudités. The shallots and smoked garlic give it a sweet, savoury bite that lifts whatever you pair it with, making it a brilliant all‑rounder for barbecues, mezze boards or weeknight dinners. 

Ingredients

• 4 tbsp mayonnaise
• 3 tbsp crème fraîche
• 2 small shallots, finely grated 
• 1–2 cloves Smoked Garlic, finely chopped
• 1 tsp lemon juice
• Sea Salt with Organic Garlic
• Cracked black pepper

Method

1. Stir the mayo and crème fraîche together in a bowl. 
2. Add the grated shallots, chopped smoked garlic, lemon, sea salt and pepper.
3. Mix the dip together well and chill for 10-15 minutes to soften the shallot and meld the flavours. Garnish with herbs, finely chopped shallots and cracked black pepper.