From Farm to Table

With winter in full swing, the motivation to entertain can be hard to muster – but with seasonal produce in abundance during these colder months it is well worth the effort. Al fresco dining off the table, it can be a nice change to bring the magic indoors and gather together around a hearty meal.

Inspired by the treasures found in Alex’s backyard during the winter months, this dining set up encourages you to ‘think green’ with Dulux Raymond’s Gap, a calming and inviting leafy green wall colour.

A colour palette based on found foliage and produce foraged from the garden, beautifully set off by the rustic serveware in tones of lake green and terracotta.

Compared with its summer soiree counterpart, the winter feast also lends itself well to a more luxuriously styled setting. With the Spencer Leather Weave bench seat and metallic tableware accents, making for a lush dining setting.

Add some homely touches like natural linen napkins and some mood lighting and your guests will feel right at home.

Just in time for winter feasts spent with family and friends. Inspire your inner chef with the recipe for Glazed Orange Lamb Chops and Roast Vegetable Salad.



  • 6 lamb chops (600g in total) 
  • 200 g mixed-colour baby heritage carrots 
  • 8 cloves of garlic 
  • 3 oranges or mandarins
  • ½ a bunch of fresh rosemary (15g)
  • Vegetables for roasting (eg. beetroot, carrot, parsnip, kumara)


Score the fat of the lamb chops, season them with sea salt and black pepper, then line them up, like a rack, and sit them together fat edges down in a large shallow casserole pan on a medium-high heat. Leave for 5 minutes to render and crisp up.

Trim and add the whole baby carrots (halving any larger ones) and the unpeeled garlic cloves alongside, turning the carrots regularly.

Gently turn the chops on to their sides, to cook for 2 minutes on each side, or until golden, but still pink in the middle.

Meanwhile, use a speed-peeler to peel strips of zest from 1 orange. Sprinkle them into the pan with the thyme sprigs, and toss it all together for just 30 seconds to get the flavours going.

Remove the chops to a plate to rest, then squeeze the juice from all 3 oranges into the pan. Let the juice bubble and reduce until sticky, quickly toss the lamb back in with its resting juices, then hey presto, time to dish up.

From the garden, gather together root vegetables that would roast well together. Beetroots, Carrots, Parsnips, and if you love potatoes or Kumara will work well also. We have used Beetroots and Baby Carrots.

Roast on bake at 180 degrees. Drizzle with olive oil and a small sprinkle of brown sugar, sea salt, a full bulb of garlic. Half way through cooking, add sprigs of rosemary to crisp up. Cook for 40-50 minutes.

To serve, lay the roast veges on fresh leafy greens and add rough chunks of creamy Gorgonzola, and some toasted Pecans. Drizzle the salad with freshly squeezed orange juice and balsamic reduction.

Styling: Alex Walls, Photography: Sophie Bayly

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