‘Frittedda’ is a light vegetable stew which originates from Sicily, but it also works brilliantly when used as a sauce for pasta. It’s the perfect dish for showcasing all sorts of vibrant spring vegetables – and though asparagus is not a traditional ingredient, the fresh green spears grown by Paul’s Organic Veg in Monmouthshire work brilliantly here.
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I had a can of Toast Ale’s new 6.2% chocolate stout in the fridge – a new brew they’ve made from surplus bread & chocolate in collaboration with Divine Chocolate, as part of their ‘Rise Up for the Planet’ campaign. It’s a freaking delicious stout, so I figured it would also taste amazing baked into a chocolate cake.
This is my adaptation of an Edd Kimber recipe which I found on the Sainsbury’s Magazine website; where I have also used some of Halen Mon’s epic Salted Caramel Spread to make a delicious, sweet cream cheese frosting.
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A recent article from The Guardian suggests that more than half of the 24 million pumpkins carved for Halloween in Britain this year will not be eaten. This is bonkers; save your pumpkin guts from the food waste caddy, and turn them into something delicious instead!
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With more of us than ever now working from home, rustling up an organic breakfast can be an easy way to incorporate more planet-friendly food into what we eat every day. This bircher muesli recipe with apple and almond butter is hearty, delicious, and most of the prep is done the night before.
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