Life feels pretty chaotic and yet slow and dull at the same time at the moment. Nearly a year into the pandemic and a few weeks into Brexit and things could be worse in the veg world but they could also be a lot better. I wanted to write a post about what is going…

A good cookbook is almost intimate, teaching you as it does to repeat the movements of its author to make something that they ate. It takes you outside of your own perspective and preferences and shows you another way of cooking and eating, something I need very much in this long stretch of cooking only for myself and my household

I love the small culinary traditions that keep the years moving round, serving as landmarks in our memory as well as something to look forward to.

It’s been a pleasure writing to you each week, from my kitchen to yours, throughout this hard year. I love seeing what you cook and hearing your thoughts on the best ways to use up an onion surplus, or how to make do during an onion shortage. I hope you’ve enjoyed the rollercoaster ride of eating seasonally, and that you’re as excited as I am to do it all again.

My freezer is full of cut out but unbaked cheese biscuits. There’s a (free-range, high-welfare) duck in there too, and goose fat in the fridge. I have made and iced cardamom shortbread and posted it out to everyone I’ve ever met for more than 15 minutes

The Online Veg Box Shop is Open! The Online Veg Box Shop is open for deliveries next week! We have two very exciting items on the shop this week only: fresh bay leaves and young ginger.  Bay leaves are a staple, but when talking to people you often hear the suspicion that they don’t really taste of anything.  It’s…