I let my radishes grow very tall + go to seed because the guinea pigs love the leaves more than I love the radishes! To my delight the flowers turned to pods, which I ended up googling + discovering were edible! This is the first thing I created with them + it is delicious! You could do the same with mange tout or any kind of podded vegetable.

This won’t be for everyone. When I was first cooking with tempeh I had no idea what to do with it. It is a fermented soy bean, which beans it is much easier to digest than tofu for example (although you can buy some brands of tofu that are made from fermented soy bean now). It is more textured than tofu, and most people find it unpleasant. The fact that it often has black bits on it, which look like mould (and in fact I believe are mould), doesn’t help. On searching for recipes I came across this one, way back when. It was on a totally random website, which was dedicated to tempeh. It is a completely seemingly random mix of ingredients, but we loved it so much it ended up in my handwritten recipe book that I keep in my kitchen. I am intrigued what you think when you try it.

Last year I tried the Dove’s Farm gluten free bread flour for the first time, and I found it was…OK. Then one day I accidentally left it to prove for too long, and it spilt all over my countertop. I couldn't waste it, so I put it back in the tin, but it being too late to bake at that point, I left it in the fridge overnight to prove again, so I could make it in the morning. The result was a much improved loaf! I told my friend Chris (many of you will know my friend Gus, Chris is her husband), as we have a shared passion for baking, and I knew he made bread with this flour too. Chris has a very process orientated way of working through ideas, and is curious and experimental. I kept experimenting too in a haphazard way (my style!). A month or so ago I was at Chris’ house + he told me his current method, using the principle of a long prove (following on from my discovery). I loved the systematic nature of it, so here it is.

I used to make the most delicious blueberry vegan muffins, which Caleb used to adore as a baby, but I have struggled to make them gluten free. I am still working on it, but in the meantime I have made these, which are more like cupcakes than muffins, and whilst they go a bit dry after the first day, initially they are delicious, and enjoyed by all the family. You can make them with chocolate chips too. I use these as they are sweetened with coconut sugar.

Born from having an excess of rhubarb, as these things usually are. Oh, and a love for crumble! Serve with custard or coconut yoghurt. I often make my own custard with arrowroot, turmeric, maple syrup and almond milk, but this time I cheated and used the Just Wholefoods one.

A great light lunch, that is super quick to make! I grew my own broad beans this year. They are not something I would usually grow because I am the only one who likes them in my house, but we got some in our Mud + Bloom box so I grew eight plants, and the pods from all eight went into this meal, that was just for me…it worked out perfectly!

When my friend Rania told me about this I was so excited. I bought three bags of fresh turmeric from Riverford in my next order, and this week I got round to making it a reality. It was super easy and the result is amazing! Obviously it stains, so be organised in a way that this doesn’t cause any problems in terms of your clothes or the objects around you.

SOOOO easy to make, and really delicious! They accompany hummus and veggie sticks perfectly, but add a bit of turmeric and other spices and they are excellent served with curries. Don’t hesitate!

Packed full of vitamin C, amongst loads of other goodness. Super easy to make. A hit all round for me!

This weekend, Katherine had hummus on the menu. Most people avoid making it, but it is so easy, so I thought it would be a good recipe to share, and on the 5th anniversary of hummus-gate, when I happened to be with her again, it just made sense!