Waste Not… Chocolate Over the last ten years all my work in food, writing, cooking and teaching has had a clear… Read more
Biodiversity “Biodiversity” The variety of life (from a single-celled organism or plant to a mammal) within a defined location… Read more
Food Sustainability “Food Sustainability” A holistic approach to food that considers how our nutrition impacts the world around us from an… Read more
Waste Not… Lettuce Salad is a bit like Marmite: you either love it or you hate it. I’m a lover of… Read more
Waste Not… Celery A bushy head of celery with its leaves intact is quite spectacular and almost twice the size of… Read more
Waste Not… Lemons Lemon rinds add flavour to roasts, make a versatile salty preserve and give summer salads a sharp boost.… Read more
Waste Not… Cauliflower he once-neglected cauliflower has been lifted to new heights in recent years, and now features regularly on restaurant… Read more
Waste Not… Potato Peelings It’s not surprising that the many people are up in arms about how much food we waste, and… Read more
Palestinian Maftoul, Roasted Roots and Chickpea broth Overlooking the olive groves of the northern West Bank, standing on a patio in the hills of Jenin, Bessama… Read more
Waste Not… How To Make Your Beetroot Leaves Into a Delicious Dip I’ve written this piece in partnership with Victorinox who have supplied me with the walnut handled knife and… Read more
WWF – One Planet Plate – Roast cauliflower steaks, crispy leaves and hazelnut sauce WWF’s EARTH HOUR is the biggest movement to protect our planet. Hundreds of millions of people around the planet take part… Read more
Rhubarb and Hibiscus Muscovado Pavlova A recipe of my Roast Rhubarb and Hibiscus Muscovado Pavlova with River Cottage Food Tube! This is a… Read more
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… Read more
Chocolate pot with Candied Beetroot CANDIED Beetroot Eat as sweets, decorate cakes or make my super rich chocolate pot. 150g unrefined sugar, 100ml… Read more
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… Read more
Clam, leek and pearl barley risotto March is a month full of potential: signs of spring are everywhere, crocuses are in bloom and the… Read more
Chocolate salted rye cookies This recipe is adapted from Chad Robertson’s Tartine book 3. These are the best cookies I’ve ever eaten.… Read more
Cavolo nero and walnut dip First published in the Guardian – Photographs by Elena heatherwick This is a variation on a pesto recipe… Read more