Could this be the best Cauliflower Cheese ever invented? This recipe, adapted from my cookbook, is a very elaborate way to serve once humble cauliflower cheese. The whole plant, including the leaves, heart and flower is roasted whole and intact, seasoned with nutmeg, then dressed with a satisfying layer of unctuous rich cheese sauce. Read more
Chickpea & Chorizo Brunch Recipe This chickpea and chorizo brunch is prepared in much the same way as a traditional hash, but is even simpler to make without having to dice and boil potatoes. Read more
Brunch chaat with carlin peas and tomatoes This recipe and introduction is from my new cookbook Eating for Pleasure, People & Planet. I first discovered… Read more
The best (plant based) carrot cake I’ve had Last September, the Spanish-Welsh artist Rafael Pérez Evans dumped about 29 tonnes of carrots on the doorstep of… Read more
Chargrilled purple sprouting broccoli and clementines This recipe and introduction is from my cookbook Eating for Pleasure, People & Planet. During early spring when… Read more
Chargrilled asparagus with spring onions, polenta and tapenade I’m sharing this asparagus recipe from my cookbook Eating for Pleasure, People & Planet in support of Veg Power… Read more
Sustainability Spotlight Asparagus Did you know? The ancient Egyptians loved asparagus and called it a “food of the gods” Asparagus… Read more
How to use up green or squishy strawberries Overripe or sour, strawberries are still delicious if you know what to do with them. You can even make tea with the stems ... Read more