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Recipes

Salmon Wellington 

A twist on a classic, the salmon is wrapped with ruffles of filo pastry and stuffed with a salmon, crab and watercress pâté. Continuing our ‘no-waste’ ethos, this recipe uses all the trimmed salmon ensuring nothing is thrown away. This show-stopping dish is served on a bed of vibrant creamed spinach.

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From Le Creuset

Manager of Art of Living Banstead

Dulce de Leche Hot Chocolate  

A combination of rich, sweet caramel with dark bitter chocolate, this hot chocolate is sheer indulgence. Topped with lashings of cream and a drizzle...

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Winter Black Forest Cake 

A celebration cake soaked in kirsch filled with layers of cherries and cream and coated in chocolate bark.

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Christmas Panettone 

This traditional Italian recipe has all the special feels of Christmas and the festive period. This sweet, almond crusted bread is ideal for sharing with family and...

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Meet our cooks

Jeanne Bluett-Duncan

Banstead Shop Manager

I started working for Art of Living in 2010 as a Saturday girl and have been with the company on and off as I was pursuing being a pastry chef. I studied at Westminster Kingsway College and worked in 2 5* hotels; South Lodge Hotel and Pennyhill Park Hotel. In November 2017 I joined Art of Living permanently starting in the warehouse to pick and pack online orders and now I’m the Shop Manager for the Banstead shop.

Paul Taylor

Reigate Floor Manager

I’ve been at AOL now for 12 years., starting my training with Babette at Reigate and working my way up to floor manager. I have done a few cake classes and master classes on knife skills and plenty of demos in all of our shops.....more than I can remember. I still love it! Before joining AOL, I am a classically trained chef taking 3 years. I’ve worked in small restaurants, pubs, hotels and mainly on the hospitality side which has taken me up and down the country and over to OZ.

Emma Hay

Reigate Shop Manager

I have been working in my favourite shop (Art of Living) for nearly 5 years. I joined the Reigate team after finishing a contract working as chef/stewardess on a private yacht for a couple of years. I’ve had lots of previous vocations in my life from stage manager to actor and then I was offered the chance to do a Cordon Bleu course and travel with my partner, Andi who was captain of said yacht. He now also works for Art of Living. I love cooking and I relish the chance to share knowledge with customers in the shop.

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Recipes

Braised Beetroot with Burrata and Orange 

This is a great sharing starter that is brought to the table direct from the oven in the roaster. With the deep autumnal colours of beetroot and orange this is sure to impress. Serve with crusty bread for dipping and spreading. The creamy burrata with the earthy yet sweet flavour... 

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Le Creuset Kitchen

Manager of Art of Living Banstead

Jeanne's Berry Tart

This is exactly like the strawberry tart but with all the other berries I could find in the...

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Spring Green Spelt Risotto 

A creamy risotto-inspired dish with extra bite that is packed full of...

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Salmon Marinated with Nanban Sauce 

Nanbanzuke is marinated fried fish in a delicious citrus, soy sauce-based...

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Salmon Marinated with Nanban Sauce 

Nanbanzuke is marinated fried fish in a delicious citrus, soy sauce-based...

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Pork, Tofu & Hijiki Patties with Ponzu Sauce 

Japanese people love burgers and patties, but these contain far less calories and...

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Kabocha Korokke – Japanese Croquette 

Fun fact! The traditional French Croquette was brought over to Japan about...

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Braised Beetroot with Burrata and Orange 

This is a great sharing starter that is brought to the table direct from the oven in the roaster. With the deep autumnal colours of beetroot and orange this is sure to impress. Serve with crusty bread for dipping and spreading. The creamy burrata with the earthy yet sweet flavour of the beetroot is a delightful pairing.

  • Read more

Le Creuset Kitchen

Manager of Art of Living Banstead

Jeanne's Berry Tart

This is exactly like the strawberry tart but with all the other berries I could find in the supermarket. If you can get your...

  • Read more

Spring Green Spelt Risotto 

A creamy risotto-inspired dish with extra bite that is packed full of nutrients and flavour. This healthier take on an Italian classic... 

  • Read more

Salmon Marinated with Nanban Sauce 

Nanbanzuke is marinated fried fish in a delicious citrus, soy sauce-based...

  • Read more

All Recipes 

Meet our Cooks

Jeanne Bluett-Duncan

Manager of Art of Living Banstead

I started working for Art of Living in 2010 as a Saturday girl and have been with the company on and off as I was pursuing being a pastry chef. I studied at Westminster Kingsway College and worked in 2 5* hotels; South Lodge Hotel and Pennyhill Park Hotel. In November 2017 I joined Art of Living permanently starting in the warehouse to pick and pack online orders and now I’m the Shop Manager for the Banstead shop.

Paul Taylor

Team Member of Art of Living Reigate

I’ve been at AOL now for 12 years. Starting my training with Babette at Reigate and working my way up to floor manager. I have done a few cake classes and master classes on knife skills and plenty of demos in all of our shops.....more than I can remember. I still love it! Before joining AOL, I am a classically trained chef taking 3 years. I’ve worked in small restaurants, pubs, hotels and mainly on the hospitality side which has taken me up and down the country and over to OZ

Em Hay

Manager of Art of Living Reigate

I have been working in my favourite shop (Art of Living) for nearly 5 years. I joined the Reigate team after finishing a contract working as chef/stewardess on a private yacht for a couple of years. I’ve had lots of previous vocations in my life from stage manager to actor and then I was offered the chance to do a Cordon Bleu course and travel with my partner, Andi who was captain of said yacht. He now also works for Art of Living. I love cooking and I relish the chance to share knowledge with customers in the shop.

HOME / RECIPES
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