A somewhat forgotten herb, that is easy to grow and has a subtle aniseed flavour. If the conditions are good, chervil will grow beautiful deep green fern-like leaves, similar to those of parsley but finer. Chervil loves semi-shade conditions during summer and if it gets…
Lemon balm has sprung back into a vibrant green growth like no other herb this year. It is full of citrusy flavour and fragrance, and its leaves and stems are smooth and tender. It felt like it’s a good time to do something with it…
Cauliflower, together with other well-known edible plants of brassica family (kale, cabbage, brussel sprouts, etc.) is a descendant of a wild cabbage or Brassica olaracea. You can find wild cabbage growing in coastal areas on cliffs around Southern and Western Europe. Cauli – flower, is…
Making cauliflower into a soup is, in my opinion, one of the easiest and simplest ways to consume cauliflower. Ingredients 0.5-1 cauliflower head1 litre vegetable stockA pinch of saltA pinch of nutmegCream (dairy or plant based) Method Cut cauliflower into florets. Add it to the…
Cauliflower mash is a wonderful alternative to a potato mash, it is creamy and comforting. Give it a try if you’re looking to make your eating a bit more varied. You can make half cauliflower and half potatoe mash. Or you can add some more…
Peas are one of my all time favourite vegetables. Best freshly picked and put straight into one’s mouth. Their sweet flavour is so hard to resist, just thinking about it makes me want to munch on some. Peas are world’s oldest vegetable, it’s been found…
Rhubarb stalks taste fruity and acidic and need very little added to taste amazing, just a bit of something sweet to balance out the acidity. With sweet and citrusy cardamon sprinkled on top, it tastes like heaven. With this recipe, you don’t need to worry…
Have you ever stopped and asked yourself- what are spring greens? I never have. Until today, when it dawned on me, that I couldn’t explain what they were. They are not kale or chard leaves, they have tougher stems, it seems. So I did a…
We are approaching the ‘hungry gap’, a time of the year when winter crops are running low and there isn’t much to be harvested. In the UK it usually falls around the months of April and May. This is, however, a good time for the…
If you grow you own salad or buy it at a farmer’s market, it will likely be grown organically and it will have some insects, or worse – small slugs, hiding in between the leaves, not to mention the dirt. The best way to prepare…
Jerusalem artichokes are quite creamy when cooked, so they lend themselves to a mash or a puree really well. Ingredients (serves 2) 500g Jerusalem artichokes (or 250g Jerusalem artichokes and 250g potatoes) olive oil/butter a pinch of salt cream Method Peel artichokes and cut…
Jerusalem artichoke, also called a sunchoke or a sunroot in different parts of the world, is a perennial plant that is related to sunflower. In fact, it produces tall yellow flowers that look a lot like sunflowers. The edible part of a Jerusalem artichoke plant…
Jerusalem artichokes are a gift from heaven for making blended soups. They are creamy and sweet and make the most beautiful soup that will sustain you through a grim winter’s day. Ingredients (serves 2) 300-400g Jerusalem artichokes 1 onion 1-2 tbsp oil or butter 300ml-400…
As times get darker, physically and metaphorically, I’m looking for food that is simple and reassuring. Wouldn’t it be great to have food that embraces your tired soul with warmth and comfort? Rice pudding, in my opinion, is just such a food and deserves to…
Buckwheat porridge is one of those things that I love having for breakfast. It’s so simple to make, and is so delicious with a bit of butter or oil, that I could gladly eat it for lunch or dinner. I prefer the pre-toasted type, the…