Seasonal recipes
- Quark grape gratin with vanilla and lemon zest
- Kiwi and apple skewers with warm apple juice sauce
- Quince halves baked in parcels with apple juice and cinnamon
- Whitefish fried in cornmeal with barley and oyster mushrooms
- Mezze penne with golden fennel and flaked trout
- Warm potato and broccoli salad with Arctic char
- Pork loin in milk with sage, polenta and pak choi
- Spelt with beef and red cabbage stewed with bay
- Veal and sage rolls on lemony carrots
- Alpine cheese croûte with mushrooms and lamb's lettuce
- Leek risotto with crisp paprika chickpeas and Sbrinz
- Warm cauliflower with grated boiled egg and capers
- Braised sugarloaf chicory on buckwheat and lentils
- Beetroot and kidney bean stew on spelt, with apple
- Seitan, Hokkaido squash and potato tray bake with sage
- Potato and leek soup with mushrooms and paprika tofu
- Barley risotto with carrot cream and black lentils
- Wholewheat penne with split peas and curly kale
- Lemon white beans and crunchy carrots in a jar
- Fennel and pear with sweet-and-sour red onion
- Baked butternut squash skewers with sage
- Vanilla caramelised nashi pears on plain yogurt
- Persimmon and cocoa pudding in a glass
- Crushed kiwi cup with pan-toasted oat granola
- Griddled perch on wholemeal couscous with shiitake
- Soft polenta with whipped whitefish and braised leeks
- Steamed trout on crushed broccoli with garlic and lemon
- Chicken in saffron cream with brown rice and chard
- Velvety yellow beetroot soup with lamb meatballs
- Pork medallions with sage on lemon carrots
- King oyster mushroom frittata pinwheels on wholegrain barley
- Belgian endive and buckwheat gratin with Gruyère
- Butter-browned kohlrabi with caraway and apple
- Polenta sticks with red lentil cream
- Oven-baked rösti with braised radicchio and golden seitan
- Butternut squash steaks with borlotti beans and buckwheat
- Oyster mushroom and chickpea stew with brown rice
- Pasta and green lentils with parsley root
- Fried spelt with Chinese cabbage, kidney beans and ginger
- Wholemeal bruschetta with spinach and lemony black lentils
- Griddled red cabbage wedges with grapes and bay
- Carrot and chickpea flour cakes with tomato sauce
- Meringues, Gruyère double cream and kiwi with ginger
- Roast Swiss chicken with quinces and shallots
- Parsnip and pear soup with rye crumbs
- Apple and red onion puff pastry tart with Tête de Moine
- Wholegrain barley and yogurt soup with roast parsnip
- Grilled polenta with squash and seitan ragù with sage
- Porcini risotto, grotto style
- Quince and lemon jelly in a jar
- Baked fanned apples with ginger and pumpkin seeds
- Golden and Chioggia beetroot with crispy sage and apple
- Colourful carrot dip with kohlrabi sticks
- Rosemary chickpeas with rocket, fennel, tomatoes and olives
- Ticino bread cake with fresh grapes and pine nuts
- Cornmeal and red lentil polenta with roast fennel
- Cold wholewheat farfalle with peppers, tofu and capers
- Romanesco and Raclette salad with marinated red onion
- Wholemeal couscous and chanterelle frittata with tomatoes
- Baked Arctic char with mushrooms, spelt and baby spinach
- Beef and potato meatloaf with sugarloaf chicory
- Ticino rice pilaf with steamed perch and turnip
- Red pan-fry of potatoes, beetroot and veal
- Rosemary chicken paillard on raw Hokkaido squash
- Red onions stuffed with wholegrain barley and white beans
- Crisp whitefish (féra) with white cabbage and apple salad
- Savoury bread bake with Brussels sprouts and borlotti beans
- Split pea and cavolo nero dal with brown rice
- Warm grapes with rosemary on slices of kiwi
- Autumn panzanella with borlotti, tomato and lamb's lettuce
- Cold beetroot and apple cream in a glass
- Black lentil and carrot loaf with brown rice
- Black salsify risotto with white bean cream
- Hokkaido squash caponata with tomato, capers and olives
- Pink couscous and red cabbage tabbouleh with seitan & apple
- Tortiglioni with green lentil and swede ragù
- Hard-boiled eggs stuffed with broccoli cream, with radishes
- Lettuce boats with beef and butternut squash
- Potato and red kidney bean gattò with sugarloaf chicory
- Fluffy quark and apple pots with cinnamon