Spring Recipes

Click an image below to explore my climate-friendly recipes

Chargrilled sprouting broccoli and clementines

Chargrilled purple sprouting broccoli and clementines

This recipe and introduction is from my cookbook Eating for Pleasure, People & Planet. During early spring when…

Polenta, asparagus, spring onions, tapenade

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…

Asparagus ferns

Sustainability Spotlight Asparagus

Did you know? The ancient Egyptians loved asparagus and called it a “food of the gods” Asparagus…

Green strawberry ceviche

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 ...

Tom Hunt eating a veggie burger

The Pulp Fiction Burger

The Pulp Fiction Burger is a plant based burger to use up juice pulp.

Regenerative agriculture

Regenerative agriculture

Regenerative agriculture is an ideology and farming practice based on many years of scientific research and agroecological farming…

Waste Not Chocolate

Waste Not… Chocolate

Over the last ten years all my work in food, writing, cooking and teaching has had a clear…

Biodiversity

Biodiversity

“Biodiversity” The variety of life (from a single-celled organism or plant to a mammal) within a defined location…

Food Sustainability

Food Sustainability

“Food Sustainability” A holistic approach to food that considers how our nutrition impacts the world around us from an…

Waste Not Potato Peelings

Waste Not… Potato Peelings

It’s not surprising that the many people are up in arms about how much food we waste, and…

Lamb, broad bean and mint Pilaf

Lamb, broad bean and mint Pilaf

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…

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Chargrilled sprouting broccoli and clementines

Chargrilled purple sprouting broccoli and clementines

Polenta, asparagus, spring onions, tapenade

Chargrilled asparagus with spring onions, polenta and tapenade

Asparagus ferns

Sustainability Spotlight Asparagus

Green strawberry ceviche

How to use up green or squishy strawberries

Tom Hunt eating a veggie burger

The Pulp Fiction Burger

Regenerative agriculture

Regenerative agriculture

Waste Not Chocolate

Waste Not… Chocolate

Biodiversity

Biodiversity

Food Sustainability

Food Sustainability

Waste Not Potato Peelings

Waste Not… Potato Peelings

Lamb, broad bean and mint Pilaf

Lamb, broad bean and mint Pilaf

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

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

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Tom Hunt

Join the sustainable food movement

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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.

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.