In Season

I am still using my stash of New Zealand lemons and this take on a classic has been a real hit. 

There always seems to be a lot of uncertainty regarding preserving lemons and what to do with  the finished product. 

I saw this idea recently and thought what a beautiful way to celebrate the mighty swede.

Red cabbage is packed with goodness and the vibrant colour will improve your mood.

New Zealand lemons are juicy and tangy and make these cookies come alive with zesty flavours.  

Tray bakes are more relaxed than a cake and go well as an afternoon tea or lunch-box filler. Rhubarb is tangy and succulent and goes beautifully in any cake recipe.

This recipe is more than the sum of its parts and you can mix and match, using any leftovers for another meal or snack. Leeks are so versatile and, when gently cooked, become...

Don’t be worried by the title - these delicious morsels are well worth the effort. 

This is a simple, healthy version of a crumble.  I have used oats, coconut sugar and coconut oil to create this deliciously sweet and fragrant pie.

Pumpkin, with its smooth and velvety texture, is so good when used in sweets, but it is often overlooked.

Carrots are one of our staple vegetables and, for some reason, we do not use their herbaceous tops nearly enough.

 This fiery cauliflower dish is a plant-based version of the famous chicken dish. 

Cabbages are always a good price and a little seems to go a long way.

Toad in the hole is a British classic and one that will certainly fill the belly.   Here I’ve lightened it up a little by adding vegetables.