Our Blog

"Cauliflower rice" is all the rage, a concept that uses blitzed up cauliflower to mimic the look and feel

We're starting to see the first elderflower bloom of the year! We adore this summery flavour in everything from spritzers

Rhubarb is one of the first crops to be harvested in the UK and for us it's one of

Spring Asparagus Ceviche Serves: 4 starter size or as side salads Prep time: 20 minutes Dietary: Vegan, Gluten Free Ingredients80g

This festive dish is our vegetarian version of the Moroccan pie which traditionally is made of pigeon. You can

Easter is fast approaching! Whatever you're planning, chances are one thing has to be done: hot cross buns!There are many

Nettle soup is a lovely emerald green colour with an unique flavour. We always like to keep the nettle soup

Rhubarb means spring is on its way! It is one of the first crops to be harvested in Britain and

These Turkish pastries are made with a very light puffy yogurt pastry and are best eaten straight from the oven

You couldn't have asked for a better weekend for foraging. Yesterday was our Foraging wild plants: collecting to cooking

At the cookery school we have been pairing rhubarb with a rich vegan coconut rice pudding with a Moorish twist

South American cooking is gaining in popularity. First it was Mexican and now Peruvian is on the hot list. And

Nettle soup is a lovely emerald green colour with a unique flavour. We always like to keep the nettle

Rhubarb SamosasDietary: Vegan OptionsServes: 6 (makes 20 mini samosas)Ingredients:400g pink rhubarb (3 large sticks) 75g soft brown sugar 100ml water

Nettle Risotto Dietary: Gluten Free, Vegan Serves: 4 Ingredients: 250g risotto rice (Arborio) 1 onion finely chopped 2 tbsps