All Recipes
Rhubarb and Hibiscus Muscovado Pavlova
A recipe of my Roast Rhubarb and Hibiscus Muscovado Pavlova with River Cottage Food Tube! This is a colourful and seasonal twist on a typical…
Zero Waste, Cauliflower Leaf and Floret Kimchi
Kimchi is powerful stuff and an acquired taste, however it is certainly a taste worth acquiring… Fermented kimchi contains probiotics and good bacteria that support a…
Autumn / Apricot Frangipane
After incubating the ground over the summer months the sun grows soft and the wind drops a degree in temperature – signalling agriculturalists to prepare…
Chocolate pot with Candied Beetroot
CANDIED Beetroot Eat as sweets, decorate cakes or make my super rich chocolate pot. 150g unrefined sugar, 100ml water, 1 medium beetroot (about 200g) Wash…
Salt Marsh Hogget, celeriac puree, green sauce
Salt marsh hogget is the most flavourful meat you could imagine. A hogget is a lamb that is between one and two years old –…
Clam, leek and pearl barley risotto
March is a month full of potential: signs of spring are everywhere, crocuses are in bloom and the daffs are beginning to swell. The keen…
Chocolate salted rye cookies
This recipe is adapted from Chad Robertson’s Tartine book 3. These are the best cookies I’ve ever eaten. Say no more. Ingredients – makes 20 cookies…
Cavolo nero and walnut dip
First published in the Guardian – Photographs by Elena heatherwick This is a variation on a pesto recipe that I learnt from a close friend…
Oysters: Smoked, Pickled, Ceviche’d
My friend Patricia Coplestone, a permaculture farmer in Dorset describes this time of year so well. With the tone of a sorceress she will say…
Five seasonal pickles made with abundant and affordable roots
Originally published on www.bristol2015.co.uk You can pickle just about anything from apples to snails. Pickling is an enjoyable way to make the most of a…
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