Easter is fast approaching! Whatever you're planning, chances are one thing has to be done: hot cross buns!There are many variations on these spiced...
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Nettle soup is a lovely emerald green colour with an unique flavour. We always like to keep the nettle soup a surprise and ask people...
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Rhubarb means spring is on its way! It is one of the first crops to be harvested in Britain and remains in season from February...
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These Turkish pastries are made with a very light puffy yogurt pastry and are best eaten straight from the oven. They are one of the...
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We've been getting some fabulous multi-colour beetroot recently from the nearby Castle Farm Organics which we've been putting to use in this zesty ceviche on...
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You couldn't have asked for a better weekend for foraging. Yesterday was our Foraging wild plants: collecting to cooking class with Christopher Robbins. We had...
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At the cookery school we have been pairing rhubarb with a rich vegan coconut rice pudding with a Moorish twist of saffron.Coconut Saffron Rice...
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South American cooking is gaining in popularity. First it was Mexican and now Peruvian is on the hot list. And I agree, there’s nothing...
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Nettle soup is a lovely emerald green colour with a unique flavour. We always like to keep the nettle soup a surprise and ask people...
Read more
Make the most of the short asparagus season! Asparagus with pasta is one of the best ways to use it other than eating au naturelle,...
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