Part of my curiosity about developing plant-based cuisine is how we can make use of the entire vegetable or fruit. Each part of the plant has its own distinct … Read More
There is something very satisfying about food in jars.
I visited the local market garden and discovered that they were growing garlic. I bought a fair few bulbs to … Read More
This weekend marks the end of the Chelsea Flower Show and what better time to celebrate the diverse and rich experience that flowers can give us in culinary terms.
The … Read More
Hooray! You can have a healthy raw version of chocolate hazelnut spread. Although I like this equally if it is made with either almonds or hazelnuts. You could also use … Read More
This is such a simple recipe yet it’s really effective. It’s full of flavour yet won’t over dominate the majority of foods that it is added to. It will brighten … Read More
The kitchen has many functions from preparing food to being a meeting place for family and friends. It’s easy for things to get out of control, especially when we are … Read More
Oat milk is a comforting alternative to a nut or coconut milk and easy to whizz up, even if you don’t have a high speed blender. I generally use whole … Read More
Buckwheat has a misleading name as it’s not wheat at all. Technically it is a seed not a grass and is related to the rhubarb and sorrel family. It’s gluten … Read More
Dairy free coconut yogurt is so easy to make provided that you can get your hands on young Thai green coconuts. They are becoming easier to get hold of in … Read More
Making your own raw oat flour is easy to do, although it is a little time consuming.
Alternatively, you can buy gluten free oat flakes and whizz them in a … Read More
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