I saw this idea recently and thought what a beautiful way to celebrate the mighty swede.
Jerusalem artichokes season is full of memories for me as my dad always grew them. Here I have combined them in this Greek-inspired filo pie.
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...
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.
Pumpkin works so well in baked sweet goods. This easy gluten-free loaf is a lovely treat and works well with butter, toasted or you could even ice it.
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.
The secret to an impressive, yet simple galette lies in the pastry - you need a good crust to hold the delicious fruit encased inside.
I always freeze my bones after a roast so I can turn them into a rich, nutritious stock which I then use for the base of my soups.
This is another one of my ‘‘what-to-eat?’’ meals. Cauliflower cheese is always a favourite, but it also makes a wonderful comforting pie.
Kimchi is a fermented cabbage. Once you have tasted kimchi’s fermented spicy hot, crunchy properties, you will want to have it at home.
Tomatoes are still abundant at the moment and it is a great time to get preserving. Tomato chilli jam is sticky, sweet and tangy.