Using white cabbage, carrot and turmeric. Cultured foods (also known as cultured, naturally fermented, fermented and pickled) not only taste fabulous they add interest to meals as condiments and assist healthy digestion.
Perfect with steamed fish, potatoes and salads. This recipe is little bit of work in the beginning but it’s well worth it!
Make your own with no additives. It’s well worth the effort and is also a great high protein drink, perfect for a non-dairy chai or hot cacao.
Using maple, coconut and cashew. It’s a cool delicious dessert. You can serve with a macerated plums and toasted cashews or coconut for added flavour.
Using raw cacao. These beautiful truffles are rich and will satisfy even the biggest chocolate lovers.
With figs and macadamia nuts. This recipe is very adaptable: you can vary the type of pears, the fruit to fill and the nuts for a range of taste and textural experiences.
Using peaches, nectarines and strawberries. Expect some of the fruit juices to ooze from this delicious dessert; these will become like toffee and be some of the best bits.
With gremolata and mashed potato. This wonderful winter dish is incredibly easy to prepare. It cooks away in gentle heat until it becomes a delectable source of flavour and nutrition.
Delicious soft yoghurt cheese. Spoon a dollop on a fresh salad or bowl of steamed vegetables or serve as a delicious dip. Have it plain, savoury and sweet.
Using whatever winter citrus fruits you prefer. This salad can accompany sweet or savoury dishes and it makes a vibrant accompaniment to this rich and creamy almond milk jelly.
Using juniper, orange and fennel. The fresh combination of sweet and complex flavours in this recipe delivers a perfect summer savoury experience.
Cooked in coconut oil or ghee. The new season’s apples offer fabulous textures and flavours just as they are. This warm recipe turns a firm Pink Lady apple into something really special.
Dressed with fruit or peppery olive oil and sherry or white vinegar. Serve with a crusty bread for a substantial lunch or as a delightful side dish.
Using heirloom vegetable with garlic chive knots. This salad looks and tastes fabulous. A little good olive oil and coarse sea salt for seasoning is all that is needed.
With toasted millet, corn, chestnuts, walnuts and ginger. Autumn is for getting cosy and this dish delivers cosy beautifully. Sweet nugget pumpkins filled with a delicious millet stuffing.
With Summer fruit, pistachio cream and toasted coconut. This dish relies on the sweetness and flavour of ripe summer fruits. It makes a perfect light summer breakfast or dessert, with no added sugars.
Perfect with seasonal fruit. Simple to make, this sweet spelt pastry is a very useful and versatile recipe. Make a double batch and keep half in the freezer, for the next time.
This nourishing curry comes to life with the addition of freshly cooked beans, wedges of lime, coriander, and slices of crisp tempeh.
The miso dressing is delicious with grains and steamed vegetables too.
Green is the colour associated with this glorious season and this easy-to-make salad provides abundant colour, nutrients and flavours. Vary the grains, beans, legumes and vegetables to suit what is available and abundantly in season.
Using vine-riped tomatoes, rosemary and squash. This is super easy to make and the sauce is delicious over grains or on toasted sourdough bread.
In light vanilla and maple syrup. Guavas are plentiful and cheap in April. The scent is beautiful and with just a little cooking, the fruit itself is also a delight in texture and flavour.
With tomatoes, kale and mushrooms. This is a hearty and delicious brunch and it’s easy on the wash-up too! Serve hot with wholemeal sourdough toast and lashings of butter.
Using coarse sea salt. The end result isn’t salty at all! The salt contracts the fish skin, making it easy to peel so you can eat the fish in juicy flakes.
With coopers stout and sour cherries. This moist and delicious celebration cake is very moist and keeps well for weeks, when stored in a cool spot with an airtight container.