This recipe for ‘garden pickle’ was inspired by Italian cookery teacher, and former chef, Carla Tomasi, who teaches classic Italian cooking in Rome with a...
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This is a very addictive Indian-spiced pickle that uses the classic vegetable grower’s glut of courgettes and runner beans. Reminiscent of the shop-bought pickles...
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In the August Issue of Vegetarian Living we show you how to pickle and preserve your summer veggies. Read the article in full...
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In the August issue of Essentially Catering magazine, we talk about how you can make the transition to a vegan diet as easy as...
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Our Taco Tuesday class features in Food Lover Magazine's Mexican Food feature. Take a look here.
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Recently Lydia from Bath Life came along to our Fermented Drinks Workshop with Bath Culture House. Take a look at what she...
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The perfect summer snack and with no waste! Don't throw away the radish or beetroot tops - they are also delicious with...
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Malfatti are misshapen gnocchi, so don’t worry if yours are not perfect rounds! Make them when you have lots of fresh spinach and the...
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This is a lovely summer dish which uses the whole carrot from root to shoot. It looks pretty with multicoloured heirloom carrots, but will work...
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In the July 2019 issue of Vegetarian Living we produce 3 delicious dishes that use root-to-shoot eating, using every edible part of fruits and...
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