Recipes

Ingredients

• 2 small golden beetroots
• 1 orange (juice + optional zest)
• 2 tbsp olive oil
• 8–10 basil leaves, torn
• Sea salt & black pepper
• Pinch of ground cinnamon

Method

1. 1Cook the beetroots until tender, cool and peel.
2. 2Slice both the beetroots and the peeled orange paper-thin into rounds using a sharp knife or mandolin.
3. 3Arrange the beetroot and orange rounds in overlapping circles on the plate.
4. 4Whisk any leftover orange juice with the olive oil and drizzle over.
5. 5Scatter with torn basil, cinnamon, salt and pepper to serve.

Ingredients

• 3 cups kale, stripped and shredded thin
• 1 tbsp olive oil
• Juice of half a lemon
• 1 tsp chilli oil, plus extra to serve
• 1 tsp toasted sesame seeds

Method

1. 1Massage the kale with the olive oil and lemon juice for 1–2 minutes until it darkens and softens.
2. 2Drizzle with chilli oil, top with sesame seeds and eat straight away.

Ingredients

• 1 cucumber
• A big handful of nasturtium leaves and petals
• 1 tbsp olive oil
• 1 tsp honey or maple syrup
• Juice of half a lemon
• Sea salt

Method

1. 1Run a vegetable peeler down the cucumber to make long thin ribbons.
2. 2Whisk the olive oil, honey, lemon juice and a pinch of salt into a dressing.
3. 3Pile the cucumber ribbons on a plate, tuck nasturtium leaves in between, scatter petals on top and drizzle with dressing.

Ingredients

• 1 cup cooked green or Puy lentils
• A big bunch of chard, stems and leaves separated
• 1 clove garlic, sliced
• 2 tbsp olive oil
• Juice of half a lemon
• Sea salt, black pepper
• 1 tbsp crumbled feta or goat's cheese (optional)

Method

1. 1Slice the chard stems thin, tear the leaves.
2. 2Sizzle the garlic in the olive oil, add the stems and cook for 3 minutes.
3. 3Add the leaves, wilt for 1 minute, then fold in the warm lentils.
4. 4Squeeze over the lemon, taste for salt, crumble cheese on top if using.

Ingredients

• 8 radishes, sliced thin
• 3 handfuls of pea shoots
• 50 g feta, crumbled
• A few mint leaves, torn
• 1 tbsp olive oil, splash of white wine vinegar
• Sea salt

Method

1. 1Toss the radish slices with the vinegar and a pinch of salt, leave for 3 minutes.
2. 2Pile the pea shoots on a plate, scatter radishes, feta and mint on top.
3. 3Drizzle with olive oil and eat immediately.

Ingredients

• 500 g very ripe tomatoes, roughly chopped
• 2 slices stale sourdough or country bread
• 1 small red onion, sliced paper-thin
• A big handful of basil, torn
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• Sea salt & black pepper

Method

1. 1Salt the tomatoes generously in a big bowl and leave for 10 minutes to draw out the juice.
2. 2Tear the bread into rough chunks and toast in a dry pan until crisp on the edges but still chewy in the middle.
3. 3Toss the bread with the tomatoes and their juice, the onion, olive oil and vinegar.
4. 4Let it sit 5 minutes so the bread soaks up the tomato water. Fold in the basil right before serving.

Ingredients

• 2 small courgettes, coarsely grated
• 1 egg, beaten
• 3 tbsp plain flour (or gluten-free flour)
• 2 tbsp mixed soft herbs, chopped
• Sea salt & black pepper
• Oil for shallow frying

Method

1. 1Salt the grated courgette and leave for 10 minutes, then squeeze out as much liquid as you can.
2. 2Mix with the egg, flour, herbs and seasoning to a rough batter.
3. 3Fry heaped spoonfuls in a little oil, 2–3 mins each side, until deep golden.

Ingredients

• 2–3 beetroots, diced small
• 1 cup cooked green lentils
• 1 onion, chopped
• 2 cloves garlic, sliced
• 300 ml vegetable stock (or 200 ml stock + 100 ml chopped tomatoes)
• 1 tsp thyme leaves
• Salt, pepper, olive oil

Method

1. 1Sweat the onion and garlic in olive oil until soft.
2. 2Add the diced beetroot, lentils, stock, thyme and seasoning.
3. 3Cover and bake at 190 °C for 25–30 mins, until the beetroot is tender.

Ingredients

• 2 sweet peppers
• 1 cup cooked rice
• 2 tbsp mixed soft herbs, chopped
• 1 clove garlic, minced
• 1 tbsp olive oil
• Salt, black pepper

Method

1. 1Halve the peppers lengthwise and scoop out the seeds.
2. 2Mix the rice with the herbs, garlic, olive oil and seasoning.
3. 3Fill the peppers, drizzle with a little more oil and bake at 200 °C for 20–25 mins.

Ingredients

• 1 tin (400 g) chickpeas, drained
• 2 cloves garlic, sliced
• 3 tbsp olive oil
• A big handful of soft herbs (parsley, chives, dill), chopped
• Juice and zest of half a lemon
• 1 tsp smoked paprika
• Sea salt, black pepper

Method

1. 1Warm the olive oil in a frying pan and sizzle the garlic and paprika for 30 seconds.
2. 2Tip in the chickpeas, season and cook for 6–8 minutes until they're a little crisp on the edges.
3. 3Off the heat, stir through the lemon zest, juice and a big shower of herbs.
4. 4Eat straight from the pan with bread, or spoon over yoghurt.

Ingredients

• 180 g spaghetti
• 3 big handfuls kale, stripped and torn
• 3 cloves garlic, sliced
• 1 red chilli, chopped (or 1 tsp chilli flakes)
• 3 tbsp olive oil
• Sea salt, black pepper
• Grated parmesan or nutritional yeast to serve

Method

1. 1Cook the spaghetti in well-salted water. Two minutes before it's done, throw the kale in the same pot.
2. 2Meanwhile, warm the olive oil in a pan and gently sizzle the garlic and chilli — do not let the garlic brown.
3. 3Drain the pasta and kale, keeping a small mug of the cooking water.
4. 4Tip everything into the garlic-chilli oil pan, add a splash of the pasta water, toss hard for 30 seconds and serve with cheese on top.

Ingredients

• 1 small squash (butternut or crown prince), cut in wedges (skin on)
• 1 red onion, cut in eighths
• 1 whole head garlic, cut across
• A small bunch of sage
• 3 tbsp olive oil
• 1 tsp chilli flakes
• Sea salt, black pepper

Method

1. 1Toss everything on a big tray with the olive oil, chilli, salt and pepper.
2. 2Roast at 210 °C for 35–40 mins, until the squash is deep gold and a knife slides through easily.
3. 3Squeeze the roasted garlic out of its skin and mash it back through the tray before serving.
4. 4Great as-is or piled on rice, farro or lentils.

Ingredients

• 1 sheet ready-rolled puff pastry
• A big bunch of chard, stems chopped and leaves torn
• 1 clove garlic, minced
• 250 g ricotta
• 1 egg + 1 yolk for glazing
• 1 tsp thyme leaves
• 50 g grated hard cheese (parmesan or pecorino)
• Salt, black pepper, olive oil

Method

1. 1Sweat the chard stems in olive oil for 4 minutes, add the leaves and garlic and wilt.
2. 2Beat the ricotta with the egg, thyme, hard cheese, salt and pepper. Fold in the cooled chard.
3. 3Unroll the pastry on a lined tray, score a 2 cm border, spread the filling to the edge of the border.
4. 4Brush the border with the yolk and bake at 210 °C for 25 minutes until deep golden and puffed.

Ingredients

• 1 big sweet potato, coarsely grated
• 1 egg, beaten
• 2 tbsp cornflour
• 1 tbsp chopped chives or thyme
• Sea salt, black pepper
• 2 tbsp olive oil for frying

Method

1. 1Squeeze the grated sweet potato in a clean tea towel to get rid of as much water as you can.
2. 2Mix with the egg, cornflour, herbs and seasoning.
3. 3Heat the oil in a wide pan, drop in two big mounds and flatten to 2 cm thick.
4. 4Cook 5 mins each side on a medium heat until crisp and deep golden.
5. 5Great with a fried egg on top and some hot sauce.

Ingredients

• 5 eggs, beaten
• 2 handfuls pea shoots
• A small handful mint leaves, torn
• 1 tbsp chopped chives
• 50 g feta or grated hard cheese
• Salt, pepper, olive oil

Method

1. 1Preheat the grill.
2. 2Beat the eggs with the herbs, cheese, salt and pepper. Fold in the pea shoots at the last second.
3. 3Warm 1 tbsp oil in an ovenproof pan and pour in the mix. Cook on a low heat for 4–5 mins until the base sets.
4. 4Slide under the grill for 2–3 mins until the top is puffed and just set. Rest for a minute before slicing.

Ingredients

• 600 g ripe tomatoes, chopped (or 1 tin)
• 1 red pepper, sliced
• 1 onion, sliced
• 2 cloves garlic, sliced
• 1 tsp smoked paprika
• 1 tsp cumin
• A pinch of chilli flakes
• 4 eggs
• A handful of parsley, chopped
• Salt, pepper, olive oil

Method

1. 1Sweat the onion and pepper in olive oil for 8 minutes until soft.
2. 2Add the garlic, paprika, cumin and chilli, cook 30 seconds, then tip in the tomatoes.
3. 3Simmer for 10 minutes to a thick sauce, season generously.
4. 4Make 4 wells with a spoon, crack an egg into each, cover and cook 4–5 mins until the whites are set but the yolks are runny.
5. 5Shower with parsley and eat straight from the pan with bread.

Ingredients

• 2 beetroots, cut in wedges
• 3 carrots, cut in batons
• 2 parsnips, cut in batons
• 3 tbsp olive oil
• 1 tbsp thyme or rosemary leaves
• Sea salt, black pepper

Method

1. 1Toss everything on a tray with the oil, herbs and salt.
2. 2Roast at 200 °C for 30–35 mins, turning once, until the edges caramelise.

Ingredients

• 1 onion, chopped
• 2 cloves garlic, sliced
• 600 g ripe tomatoes, chopped (or 1 tin)
• 500 ml vegetable stock
• A generous handful of basil
• 1 tbsp olive oil, salt, pepper

Method

1. 1Sweat the onion and garlic in oil until soft, 5 minutes.
2. 2Add tomatoes and stock, simmer for 15 minutes.
3. 3Blend until smooth, stir in torn basil and season to taste.

Ingredients

• 1 cup plain flour, plus extra for rolling
• ½ cup water
• 2 tbsp mixed chopped herbs
• ½ tsp salt
• 1 tbsp olive oil

Method

1. 1Mix the flour, water, salt, oil and herbs into a soft dough.
2. 2Divide into 4, roll thin on a floured surface.
3. 3Cook 1–2 mins each side in a dry hot pan until blistered.

Ingredients

• A big bag of fresh young nettle tips (wear gloves)
• 2 large potatoes, diced
• 1 onion, chopped
• 1 clove garlic, sliced
• 700 ml vegetable stock
• A knob of butter or 1 tbsp olive oil
• Salt, pepper

Method

1. 1Rinse the nettles well in a colander (still with gloves on).
2. 2Sweat the onion and garlic in the butter until soft, add the potato and stock and simmer 15 mins.
3. 3Stir in the nettles — cooking neutralises the sting completely — and cook 3 minutes.
4. 4Blend until silky, season generously. A swirl of cream or yoghurt is lovely on top.

Ingredients

• 250 g softened salted butter
• 3 big handfuls wild garlic leaves, washed and dried
• Squeeze of lemon (optional)
• Black pepper

Method

1. 1Chop the wild garlic very fine.
2. 2Mash into the softened butter with lemon and pepper until evenly green.
3. 3Roll into a log inside baking paper or clingfilm, twist the ends, chill.
4. 4Slice off rounds all year — freezes brilliantly for 6 months, so make a big batch every April.

Ingredients

• 500 g cherry tomatoes
• 6 cloves garlic, unpeeled
• A few sprigs thyme or rosemary
• 200 ml olive oil (enough to almost cover)
• Sea salt

Method

1. 1Put tomatoes, garlic and herbs in a small ovenproof dish. Pour over the oil and salt generously.
2. 2Bake at 130 °C for 60 minutes — low and slow, so the tomatoes concentrate rather than burst.
3. 3Cool. Squeeze the roasted garlic out of its skin back into the oil.
4. 4Keeps 10 days in the fridge in a covered jar — brilliant on toast, folded through pasta, spooned onto eggs.

Ingredients

• 3 big courgettes, chopped
• 1 onion, chopped
• 2 cloves garlic
• 600 ml vegetable stock
• A handful of basil
• 3 tbsp olive oil
• 50 ml cream or Greek yoghurt (optional)
• Salt, pepper

Method

1. 1Sweat the onion and garlic in the oil until soft, 6 mins.
2. 2Add the courgettes and cook another 8 minutes to draw out water.
3. 3Pour in the stock, simmer 5 minutes.
4. 4Blend with the basil until silky. Loosen with cream if you like, season and serve warm or chilled.

Ingredients

• 225 g self-raising flour
• 50 g cold butter, cubed
• 2 tbsp mixed soft herbs, chopped
• 1 tsp baking powder
• 150 ml milk
• Pinch of salt

Method

1. 1Rub the butter into the flour, baking powder and salt until it looks like breadcrumbs.
2. 2Stir in the herbs, then the milk, to a soft dough.
3. 3Pat out to 2 cm thick, stamp out 8 rounds and bake at 200 °C for 12–15 mins.

Ingredients

• 1 cup strawberries, hulled
• 1 tsp sugar (optional)
• A few thyme leaves or a tiny grind of black pepper

Method

1. 1Toss the strawberries with the sugar and thyme in a small ovenproof dish.
2. 2Roast at 180 °C for 10–15 minutes until the juices are syrupy.
3. 3Great warm on yoghurt, or cool as a jam-in-waiting.

Ingredients

• A big handful of fresh mint
• 2 tea bags (black or green)
• 1 litre boiling water
• Juice of half a lemon, ice to serve

Method

1. 1Steep the tea bags and mint in the boiling water for 5 minutes, then remove.
2. 2Chill, add lemon juice and pour over plenty of ice.

Ingredients

• 20 elderflower heads (picked on a dry sunny morning, not shaken)
• 1.5 kg sugar
• 1 litre boiling water
• 3 lemons, sliced
• 1 tsp citric acid (optional, extends shelf life)

Method

1. 1Give the elderflower heads a very gentle shake to lose any insects (don't wash — you'll lose the pollen and flavour).
2. 2Dissolve the sugar in the boiling water in a big non-reactive pot.
3. 3Add the lemon slices, citric acid and the elderflower heads, snip off the biggest of the stalks.
4. 4Cover, leave for 24 hours in a cool place.
5. 5Strain through muslin, decant into clean bottles. Keeps 6 weeks in the fridge — or freeze in plastic bottles for the winter.

Ingredients

• 500 g rhubarb, chopped in 3 cm lengths
• 150 g sugar
• A thumb of ginger, grated
• Zest of half an orange (optional)

Method

1. 1Toss the rhubarb with the sugar and ginger, leave 10 minutes to release some juice.
2. 2Tip everything into a wide pan, cover and cook on a low heat for 8 minutes.
3. 3Uncover and cook 3 more minutes until the rhubarb collapses but still holds some shape.
4. 4Great on yoghurt, porridge, ice cream or between sponge layers. Keeps 10 days in the fridge.

Ingredients

• 125 g cold butter, cubed
• 60 g caster sugar, plus extra for dusting
• 180 g plain flour
• 1 tsp culinary lavender flowers (rub off the stems)
• Pinch of salt

Method

1. 1Rub the butter into the flour, sugar, lavender and salt until it clumps into a soft dough.
2. 2Press evenly into a 20 cm lined tin, prick all over with a fork.
3. 3Bake at 160 °C for 25–30 minutes until pale gold. Score into fingers while hot, dust with sugar.

Ingredients

• 3 packed cups nasturtium leaves (and a few petals for colour)
• 50 g toasted seeds (sunflower, pumpkin, or pine nuts)
• 1 clove garlic
• 50 g grated hard cheese (parmesan or pecorino)
• 120 ml olive oil
• Juice of half a lemon
• Sea salt

Method

1. 1Blitz the leaves, seeds, garlic, cheese, lemon and salt in a small food processor.
2. 2Pour in the oil in a slow stream until it's a rough paste — not too smooth.
3. 3Fold in the petals last for colour. Amazing on hot toast or tossed with warm pasta and pasta water.

Ingredients

• 3 big handfuls of soft herbs (basil, parsley, coriander, dill — pick one or mix)
• 150 ml olive oil (roughly)
• 2 ice cube trays

Method

1. 1Wash and pat the herbs completely dry (wet herbs = watery cubes).
2. 2Chop roughly, pack into the ice cube tray compartments — about ⅔ full.
3. 3Pour olive oil over each cube until submerged, top up any air pockets.
4. 4Freeze overnight, then pop out and store in a labelled bag in the freezer.
5. 5Drop a cube straight into a hot pan when you're cooking in January and summer comes back for a minute.

Ingredients

• 3 big handfuls basil (leaves only)
• 50 g pine nuts or toasted sunflower seeds
• 1 clove garlic
• 50 g grated parmesan (add later to keep the freeze cleaner)
• 150 ml olive oil
• Sea salt

Method

1. 1Blitz the basil, nuts, garlic, oil and salt to a rough paste — leave the cheese out for now.
2. 2Spoon into ice cube trays, freeze overnight, pop out into a labelled bag.
3. 3When you use one, thaw it in a warm pan then stir the cheese through fresh — the flavour stays clean.

Ingredients

• 1 kg cherry or plum tomatoes, halved
• A big pinch of sea salt
• 1 tsp caster sugar
• 1 tsp thyme leaves
• 3 cloves garlic, sliced
• 300 ml olive oil (enough to cover in the jar)

Method

1. 1Lay the tomatoes cut-side up on a lined tray. Sprinkle with salt, sugar and thyme.
2. 2Dry them out at 110 °C for 2½ – 3 hours, until wrinkled and leathery but still a little juicy.
3. 3Layer into a sterilised jar with the garlic slices, cover completely with olive oil.
4. 4Keeps 3 months in the fridge — pull them out for pasta, focaccia and January salads.

Ingredients

• 2 kg ripe tomatoes
• 2 cloves garlic
• A few basil stalks
• Sea salt

Method

1. 1Score the base of each tomato with an X, drop in boiling water for 30 seconds, then into cold water. Slip the skins off.
2. 2Chop roughly and simmer with the garlic, basil stalks and salt for 40 minutes until thick.
3. 3Pass through a food mill or sieve to remove seeds. Cook down another 10 minutes if it's still watery.
4. 4Pour into sterilised bottles/jars, screw lids on tight while hot. Keeps 6 months in a cool cupboard, or freeze in plastic bottles.

Ingredients

• 1 kg green tomatoes, chopped
• 500 g cooking apples, chopped
• 500 g onions, chopped
• 400 g brown sugar
• 500 ml malt vinegar
• 2 tsp mustard seeds
• 1 tsp chilli flakes
• 1 tbsp sea salt

Method

1. 1Put everything in a big non-reactive pan.
2. 2Bring to the boil, then simmer uncovered for 60–90 minutes, stirring often, until dark and thick — you should be able to draw a wooden spoon across the base and see the bottom for a second.
3. 3Pot into hot sterilised jars, seal immediately.
4. 4Leave for 4 weeks before opening — it mellows completely. Keeps a year unopened.

Ingredients

• 8 red chillies (about 150 g)
• 4 red peppers, deseeded
• 1 thumb ginger
• 4 cloves garlic
• 500 g caster sugar
• 150 ml red wine vinegar
• Juice of 2 limes

Method

1. 1Blitz the chillies, peppers, ginger and garlic to a rough purée.
2. 2Tip into a wide pan with the sugar, vinegar and lime juice.
3. 3Bring to the boil, then simmer for 40–50 minutes until glossy and setting on a cold saucer.
4. 4Pot into hot sterilised jars, seal. Great with cheese, in dressings, on eggs. Keeps 6 months.

Ingredients

• 8–10 red chillies (pierced with a knife)
• 500 ml white wine or cider vinegar
• 1 clove garlic (optional)
• A sprig of thyme (optional)

Method

1. 1Pack the chillies, garlic and thyme into a sterilised bottle.
2. 2Warm the vinegar to just below the boil, pour over to cover.
3. 3Seal, leave for 2 weeks in a cool dark cupboard.
4. 4Splash on chips, soups, dressings, greens — a good hard shake wakes up almost anything. Keeps 12 months.

Ingredients

• 1 kg blackberries
• 500 g cooking apples, chopped (skins on for pectin)
• 500 ml water
• Juice of 1 lemon
• Sugar (see method)

Method

1. 1Simmer the blackberries, apples and water for 30 minutes until pulpy.
2. 2Tip into a scalded jelly bag or muslin over a bowl, drip overnight — do NOT squeeze or it goes cloudy.
3. 3Measure the juice, add 450 g sugar per 600 ml juice.
4. 4Boil hard with the lemon for 8–10 minutes to setting point (a drop on a cold plate wrinkles when pushed).
5. 5Pot into hot sterilised jars, seal. Keeps a year in a cool cupboard.

Ingredients

• 1 kg rhubarb, chopped
• 1 kg jam sugar (with pectin)
• 50 g stem ginger in syrup, chopped
• Juice of 1 lemon

Method

1. 1Toss the rhubarb with the sugar in a bowl and leave overnight to release juice.
2. 2Tip everything into a big pan with the ginger and lemon juice.
3. 3Boil hard for 10–12 minutes to setting point (a drop on a cold plate wrinkles when pushed).
4. 4Pot into hot sterilised jars, seal. Bright and sharp all through winter.

Ingredients

• 200 g flaky sea salt
• 3 tbsp mixed hardy herbs, very finely chopped (rosemary, thyme, sage, oregano)
• Zest of 1 lemon (optional)

Method

1. 1Chop the herbs very fine on a big board.
2. 2Mash into the salt (a mortar helps) with the lemon zest until the salt is evenly green.
3. 3Spread on a lined tray and dry at 60 °C for 30 minutes, or leave to air-dry for 24 hours.
4. 4Pot into a jar. Use on roast potatoes, eggs, focaccia, tomatoes on toast, popcorn.

Ingredients

• 800 g beetroots
• 1 red onion, sliced thin
• 500 ml cider vinegar
• 150 g sugar
• 1 tsp black peppercorns
• 2 bay leaves
• 1 tbsp sea salt

Method

1. 1Boil the beetroots whole (skins on) for 40 minutes until tender. Cool, peel, slice.
2. 2Bring the vinegar, sugar, salt, peppercorns and bay to a simmer for 3 minutes.
3. 3Layer beetroot and onion into sterilised jars, pour the hot pickling liquid over to cover.
4. 4Seal and leave 2 weeks before eating. Keeps 3 months.

Ingredients

• 500 g rosehips (picked after the first frost — sweeter)
• 1.5 litres water
• 300 g caster sugar

Method

1. 1Roughly chop or blitz the rosehips.
2. 2Bring 1 litre of the water to the boil, add the rosehips and simmer for 15 minutes.
3. 3Strain through a scalded jelly bag or muslin — TWICE — to catch the tiny irritating hairs.
4. 4Return the juice to a clean pan with the sugar and remaining water, simmer 5 minutes.
5. 5Bottle into sterilised bottles. A tablespoon in hot water is winter medicine; also lovely on porridge or pancakes.