Seasonal Eating in January: What to Look Out for this Month

If you’ve made it one of your 2021 resolutions to try and eat more seasonal, local produce – these monthly blog posts are for you.

In each one, I try to demystify ‘seasonal eating’ a little bit – by sharing some simple info on the fruit, veg, meat & fish in season now, along with some ideas for how to cook & eat it.

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Recipe: Simple Spiced Squash Soup with Chickpea Croutons

This is my favourite way to use up any kind of squash (butternut, crown prince and kobocha are my usual go-to) and you can freeze it in batches for another day.

The croutons are just chickpeas, roasted in spices until they are crispy. This recipe makes a whole batch of them – but you can pop them in the fridge and use them to top soups, salads and stews. It’s all completely vegan, and honestly so easy.

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Three Delicious Ways To Use Up Your Halloween Pumpkin Guts

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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Recipe: Organic Apple & Almond Butter Bircher Muesli

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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