All Recipes
Brunch chaat with carlin peas and tomatoes
This recipe and introduction is from my new cookbook Eating for Pleasure, People & Planet. I first discovered ‘chaat’ on my travels through India, where…
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 Goldsmiths university as an art piece called…
Chargrilled purple sprouting broccoli and clementines
This recipe and introduction is from my cookbook Eating for Pleasure, People & Planet. During early spring when there are fewer seasonal goods to choose…
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 a campaign to help kids eat more…
Sustainability Spotlight Asparagus
Did you know? The ancient Egyptians loved asparagus and called it a “food of the gods” Asparagus – April to June Ready, set,…
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 ...
The Pulp Fiction Burger
The Pulp Fiction Burger is a plant based burger to use up juice pulp.
Regenerative agriculture
Regenerative agriculture is an ideology and farming practice based on many years of scientific research and agroecological farming practices such as organic, biodynamic and permaculture.…
Waste Not… Chocolate
Over the last ten years all my work in food, writing, cooking and teaching has had a clear environmental focus. This passion for climate-friendly cuisine…
Biodiversity
“Biodiversity” The variety of life (from a single-celled organism or plant to a mammal) within a defined location or system, from the whole world to…
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