Most of us would like to be eating more locally grown, seasonal produce, but this can be a bit of a challenge during the winter months when the chilly British climate means that fewer native vegetables are readily available. Happily, that’s not the case with the humble leek. This hardy green vegetable is at its best during the coldest months of the year, is fantastically versatile, and can add flavour and bite to a wide range of savoury dishes.

As part of a recent #paidpartnership with british-leeks.co.uk I worked with local chef Laura Graham of The Tidy Kitchen Company who came up with a range of delicious dishes to showcase the British leek at its best.

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From the ashes of Pontcanna’s beloved restaurant Arbennig comes DIRT; a new, 100% vegetarian pop-up supper club which kicked off with the first event in Cardiff last weekend.

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It’s been about four years since I last tried a vegetarian Sunday roast, and in those years, veggie and vegan cooking has come on in leaps and bounds. My most recent visit to Milgi in Cardiff proves that it is easier than ever to side-step the meat in this comfort food classic without sacrificing any of the flavour.

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This week I have been making a concerted effort to eat even more organic produce than I usually do. It’s all down to the Organic Trade Board (OTB) and their #FeedYourHappy campaign, a month-long program of activity which is all about encouraging people to share the organic food that makes them happy – and why.

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