Recipes

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Lamb, broad bean and mint Pilaf

Lamb, broad bean and mint Pilaf

Palestinian Maftoul

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…

How To Make Your Beetroot Leaves Into a Delicious Dip

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…

Roast cauliflower steaks

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…

Vegan Chard and Caper Tart

Vegan Chard and Caper Tart with Parsley and Mint

Gluten Free Chocolate Chip Cookie

Vegan/Gluten Free Chocolate Chip Cookie Ice Cream Sandwich

Buckwheat and elderberry pancake

Buckwheat and elderberry pancake with hazelnut chocolate spread (posh vegan nutella)

Muscovado Pavlova

Rhubarb and Hibiscus Muscovado Pavlova

A recipe of my Roast Rhubarb and Hibiscus Muscovado Pavlova with River Cottage Food Tube! This is a…

Cauliflower Leaf and Floret Kimchi

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…

Chocolate pot with Candied Beetroot

Chocolate pot with Candied Beetroot

CANDIED Beetroot Eat as sweets, decorate cakes or make my super rich chocolate pot. 150g unrefined sugar, 100ml…

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…

Clam leek and pearl barley

Clam, leek and pearl barley risotto

March is a month full of potential: signs of spring are everywhere, crocuses are in bloom and the…

Chocolate salted rye cookies

Chocolate salted rye cookies

This recipe is adapted from Chad Robertson’s Tartine book 3. These are the best cookies I’ve ever eaten.…

Cavolo nero and walnut dip

Cavolo nero and walnut dip

First published in the Guardian – Photographs by Elena heatherwick This is a variation on a pesto recipe…

Oysters Smoked Pickled Ceviche’d

Oysters: Smoked, Pickled, Ceviche’d

My friend Patricia Coplestone, a permaculture farmer in Dorset describes this time of year so well. With the…

seasonal pickles made with abundant and affordable roots

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…

Rejuvenating Bone Broth

Borough Market January – Rejuvenating Bone Broth

This blog was originally published on www.boroughmarket.org.uk. All good food starts with the ingredients. In this blog series I’m…

roast potato tortilla

Leftover roast potato tortilla

A simple dish, yet so delicious when made with care. A lot of us cook way too much…

Spider Crab Paella

Fish on Friday, Spider Crab Paella

My poly-tunnel and veg patch are now bulging with glorious summer vegetables: bell peppers, aubergines, broad beans, new…

cook and prepare a spider crab

How to cook and prepare a spider crab

Preparing crab takes time and is a real challenge, but so rewarding. It is the freshest and most…

Watercress-pasta-pesto

Veg Box – Watercress

This post was previously published on www.goodbyesupermarkets.co.uk A wonderful springtime green is Watercress. A powerhouse of vitamins and…

Pan-fried pollack with aioli and baby artichokes

June – Fish on Friday, Pan-fried pollack with aioli and baby artichokes

Previously published on www.fishonfriday.org.uk visit their website for the recipe. Summer is officially here: let’s make the most…

Wild Food

Wild Food, foraging in May

This month Absolutely Wild’s Peter Studzinski drops by to give us some great tips about foraging in May. For…

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Lamb, broad bean and mint Pilaf

Lamb, broad bean and mint Pilaf

Palestinian Maftoul

Palestinian Maftoul, Roasted Roots and Chickpea broth

How To Make Your Beetroot Leaves Into a Delicious Dip

Waste Not… How To Make Your Beetroot Leaves Into a Delicious Dip

Roast cauliflower steaks

WWF – One Planet Plate – Roast cauliflower steaks, crispy leaves and hazelnut sauce

Vegan Chard and Caper Tart

Vegan Chard and Caper Tart with Parsley and Mint

Gluten Free Chocolate Chip Cookie

Vegan/Gluten Free Chocolate Chip Cookie Ice Cream Sandwich

Buckwheat and elderberry pancake

Buckwheat and elderberry pancake with hazelnut chocolate spread (posh vegan nutella)

Muscovado Pavlova

Rhubarb and Hibiscus Muscovado Pavlova

Cauliflower Leaf and Floret Kimchi

Zero Waste, Cauliflower Leaf and Floret Kimchi

Autumn / Apricot Frangipane

Chocolate pot with Candied Beetroot

Chocolate pot with Candied Beetroot

Salt Marsh Hogget, celeriac puree, green sauce

Clam leek and pearl barley

Clam, leek and pearl barley risotto

Chocolate salted rye cookies

Chocolate salted rye cookies

Cavolo nero and walnut dip

Cavolo nero and walnut dip

Oysters Smoked Pickled Ceviche’d

Oysters: Smoked, Pickled, Ceviche’d

seasonal pickles made with abundant and affordable roots

Five seasonal pickles made with abundant and affordable roots

Rejuvenating Bone Broth

Borough Market January – Rejuvenating Bone Broth

roast potato tortilla

Leftover roast potato tortilla

Spider Crab Paella

Fish on Friday, Spider Crab Paella

cook and prepare a spider crab

How to cook and prepare a spider crab

Watercress-pasta-pesto

Veg Box – Watercress

Pan-fried pollack with aioli and baby artichokes

June – Fish on Friday, Pan-fried pollack with aioli and baby artichokes

Wild Food

Wild Food, foraging in May

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Join the sustainable food movement

Tom Hunt

Join the sustainable food movement

Recipes
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Podcasts
Manifesto
Food Facts
Articles

Events
Catering / Consultancy
About

Tom Hunt is an award-winning chef, food writer, climate change activist and author of the new book Eating for Pleasure, People & Planet. He prioritises people and the environment within his work and believes in a world with a fair global food system where our actions benefit other people and nature. Learn more here.

Recipes
Films
Podcasts
Manifesto
Food Facts
Articles

Events
Catering / Consultancy
About

Tom Hunt is an award-winning chef, food writer, climate change activist and author of the new book Eating for Pleasure, People & Planet. He prioritises people and the environment within his work and believes in a world with a fair global food system where our actions benefit other people and nature. Learn more here.