Healthy Seasonal Recipes for #MeTimeMonday

Monday, 27 March 2017

This week for #MeTimeMonday we’ve been thinking about how we can make the most of spring and the wonderful seasonal bounty that nature has to offer us at the moment. As the old adage goes, “you are what you eat”, and a healthy lifestyle is just as much about what you put in your body as what you put on it.

With this in mind, we went to speak to our friends at The Lickfold Inn, a charming pub & restaurant in the heart of Sussex, about how we can use the seasonal produce available at the moment to create vibrant, colourful & delicious recipes which will nourish our bodies as much as they will tempt our tastebuds. The head chef, who is as passionate as we are about sourcing the highest quality and most ethical ingredients, provided the BRYT team with these healthy recipes utilising the best that the British countryside has to offer at the moment. We hope that these wonderful dishes inspire you to get outside, get foraging, get cooking, and then kick back and enjoy your creations this #MeTimeMonday:


Wild Garlic Soup with Homemade Ricotta & Poached Duck Egg

  • 300g wild garlic leaf (locally foraged)
  • 3tsp rapeseed oil
  • 1 potato (roughly chopped)
  • 1 onion (roughly chopped)
  • 1ltr water
  • 200g buttermilk
  • 1 ltr milk
  • 1tsp white wine vinegar

Soup: Sweat the onion and potato in the rapeseed oil, add a small pinch of salt to help break down the onion.  Add the water and cook out the potato, blend with the buttermilk and raw garlic leaf. Pass and chill rapidly. Season to taste. Wonderful served either warm or cold.

Homemade Ricotta: Bring 1ltr of milk to 80c and add 1tsp white wine vinegar. Leave to settle and hang through a cloth. Once all the liquid is out (whey) season the Ricotta. Top tip: you can also add the whey to the soup to thicken it up.

Serve the soup with the ricotta and poached duck egg atop, and a sprinkle of fresh chopped wild garlic as a garnish.  


Rhubarb Lemonade

  • 200g rhubarb
  • 100g honey
  • Vanilla pod, de-seeded 
  • 100g water

Chop the rhubarb and allow it to macerate with the honey and vanilla. Place into a pan and boil with the water. Strain, and keep the pulp for breakfast to go onto yoghurt or with granola. Chill the liquid cordial.

Place the cordial into a glass and add sparkling water. Garnish with a fresh lemon slice.

We hope you enjoy these seasonal recipes as much as we have and that they help you feel BRYT from the inside out! And a special thank you to the team at The Lickfold Inn for these delicious recipes. 

The BRYT Skincare Team x