Wild garlic makes a fabulous vibrant green soup. Raw wild garlic is pungent, but when cooked it has a delicate flavour. That flavour...
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It's happy times at the cookery school as wild garlic is back in season. We've been making use of it as much as we can,...
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Hot cross buns are a staple of the Easter holiday season. This is the vegan version of our classic hot cross bun recipe...
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Torta Pasqualina is a traditional Ligurian Easter pie, often eaten for picnics on Easter Monday. It's typically made with Swiss chard and spinach,...
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Wild garlic is one of my favourite seasonal ingredients. It’s a beautiful herb with delicious flavour and is incredibly easy to forage. March...
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Italian calzone is a folder over pizza made with bread dough - think of it like a flat filled pasty. We've modified things slightly with...
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Sartu di Riso is a risotto pie with the casing made of rice rather than pastry and then filled with vegetables and cheese. We’ve...
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Jerusalem artichokes are one of our favourite winter vegetables and well worth seeking out. If you've never cooked with them before, a good place to...
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Nettle has a unique and delicious flavour. Popular recipes include soups, risotto, and various flamiche recipes. We decided to bring nettles to the fore...
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Enhance green beans with this sour, sweet and salty Thai sauce, garnished with peanuts and crispy onions for a crunchy topping. Serve with rice...
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