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
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
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
The Pulp Fiction Burger The Pulp Fiction Burger is a plant based burger to use up juice pulp. Read more
Regenerative agriculture Regenerative agriculture is an ideology and farming practice based on many years of scientific research and agroecological farming… Read more
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
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
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
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
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… Read more