Chickpea & Chorizo Brunch Recipe This chickpea and chorizo brunch is prepared in much the same way as a traditional hash, but is even simpler to make without having to dice and boil potatoes. Read more
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
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… Read more
Chargrilled purple sprouting broccoli and clementines This recipe and introduction is from my cookbook Eating for Pleasure, People & Planet. During early spring when… 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
Sustainability Spotlight Asparagus Did you know? The ancient Egyptians loved asparagus and called it a “food of the gods” Asparagus… 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
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