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You can add almost anything to a frittata - it’s a great way to use up leftovers
6 eggs

couple of handfuls of cooked vegetables, cut into cubes

2 cloves garlic crushed
salt and pepper
tablespoon butter
left over cheese grated

fresh herbs - chopped or chilli sauce or both


Beat the eggs and stir in the vegetables, garlic and herbs. Melt the butter in a sauté pan and pour in the egg mixture. Cook over a low heat for a couple of minutes or until the sides begin to set. Scatter over the cheese. Transfer to the oven and cook for 10 – 12 minutes or until set and golden. Serve topped with fresh herbs &/or a splash of chilli sauce.


Chilli Sauce

There are many variations of this handy condiment – this is a pretty foolproof method and guaranteed to enliven your meal

chillies – whichever ones you fancy
a few peeled cloves garlic & a few peppercorns
brine (1 rounded tablespoon fine salt/500ml chlorine free water) apple cider vinegar (roughly 2 tablespoons to 500ml sauce)

Pack a wide necked jar fairly tightly with chillies & toss in a few cloves of garlic & some peppercorns. Cover with brine. Weigh down to keep the chillies submerged & cover with a cloth. Ferment in a warm place away from sunlight for 7 days. Strain & save the brine.

Blitz the chillies, garlic & peppercorns in a blender with apple cider vinegar to taste & enough brine to make a sauce.

Pour into sterilised bottles, fasten a lid and keep in the fridge. Unopened will last for at least 6 months.


Lentil flatbread

250g leftover lentil dahl
250g spelt flour
1⁄2 tsp chilli flakes
handful of chopped herbs -coriander, parsley or chives olive oil

pinch of salt & twist of black pepper


Put the lentils in a bowl, add the flour, chili, herbs, 1 tablespoon olive oil, salt & pepper and mix with enough water to make a dough that holds together. Knead for a minute to create a smooth dough, and then leave to rest, covered, for 15 minutes.

Divide dough into 6 and shape each into a ball. Dust your table and the balls with flour. Roll each ball into a 6" circle.

Brush a fry pan lightly with oil; gently heat, then place a flat bread in the pan pressing down well, cook for 1 minute, then flip over. Brush the surface of the flatbread with oil, flip again and brush the upper side with oil. Slide onto a plate and repeat with the remaining flatbreads.


Waste not kimchi

a simple technique to ensure all your vegetables are used up and never wasted. A spoonful goes well with almost anything savoury!

Beets, sweet potatoes, turnip, carrots, turnips, kohlrabi, swede, pumpkin, parsnip whatever needs using up!

Spices & herbs for each 500g of vegetables, 2 tablespoons grated ginger, 4 cloves garlic, chopped, 1 tablespoon chili flakes, 2 tablespoons chopped chives, 2 tablespoons chopped parsley


Grate the vegetables add a level tablespoon salt, for every 500g of vegetables

Massage well together to pull the juices out of the vegetables.

Mix in the spices & herbs, pack into a wide neck jar like a kilner.

Press down well to ensure the vegetables are covered with liquid adding a little water if necessary.

Weigh down to keep the vegetables submerged, cover with a cloth.

Ferment in a warm place for 7 days

Fasten lid & store in a cool dry place or refrigerate.

Potato gratin with kimchi

a great way to use up the end of the jar of kimchi. You will lose the live enzyme and lacto bacteria benefits but it will taste delicious.

1k potatoes

1 onion
300ml vegetable stock
olive oil

4 tablespoons kimchi (or more)

freshly ground black pepper


oven 190C 375F

large shallow ovenproof dish well oiled


Scrub and very finely slice the potatoes do not rinse
Finely slice the onion
Arrange potato slices over the base of the dish, cover with onion & half the kimchi.
Add another layer of potato and the remaining kimchi. Sprinkle generously with black pepper and a little salt finish with a neat layer of potatoes that slightly overlap.
Heat the stock and pour over the potatoes.
Brush the potato slices with olive oil. Pop in the oven for about an hour or until tender; turn the oven up if necessary to make the top layer crisp and golden brown.



fermented cabbage helps support a healthy gut, improves bio-availability of nutrients, is energy efficient to make and store & tastes delicious.

2 medium size white cabbage heads

1 large clean kilner jar

sea salt


Shred the cabbage and place in a large metal bowl sprinkle over 2 tablespoons of salt and massage until the juices starts to flow. Cover with a cloth and leave overnight.

The next morning place about 2” of cabbage into the glass jar and press firmly down, (you can add spices like fennel, cumin, juniper at this stage) repeat until the jar is full.

Firmly compress the layers of cabbage leaving some space at the top of the jar because the cabbage will expand due to fermentation weight the cabbage down

Every day check the cabbage is submerged under brine if not push the cabbage gently down and if necessary add more liquid.

Let the jar sit at room temperature. After a week, the cabbage has fermented sufficiently to be

eaten but you can leave it for a further 2/3 weeks before fitting a lid and storing in a cool dry place

Experiment to find out the right strength for you. Once you start eating the cabbage keep in the fridge.



Curried sweet potatoes with spinach & garlic hemp cream

hemp seeds are a great way to make food extra nutritious, they are a good source of protein, essential fatty acids, vitamins and minerals

2 red onions peeled and cut into wedges
400g cubed but not peeled sweet potatoes
3 tbsp olive oil
2 large handfuls spinach
1 tsp curry powder
1 tsp ground cumin
1" piece turmeric grated
1" piece ginger grated
sea salt and black pepper to taste


Garlic hemp cream
125g shelled hemp seeds
110ml water
1 clove garlic finely chopped

Oven 200°C


Toss the potatoes and onion in olive oil and roast for 15 minutes. Remove and stir in the curry powder, cumin, turmeric and ginger. Return to the oven for a further 10 minutes.

To make the hemp cream, blitz the ingredients together until smooth and creamy.

Remove the potatoes from the oven, stir in the spinach and allow to wilt.

Divide between 4 plates and top with the hemp cream.


Dog biscuits

250g oat flour

(no oat flour? - blitz porridge oats to a fine powder)

100g cooked sweet potato

1 egg

100g grated carrot


oven to 350ºF/180ºC

Place the oat flour in a bowl.

Mash or blitz the sweet potato & egg together and add to the flour with the grated carrot.

Mix all the ingredients together adding enough water to make a dough.

Roll out to ¼" thickness.

Cut out shapes and place on a buttered baking tray.

Bake in the oven for 25 minutes until golden.

Cool & store in an airtight container in the fridge for up to a week.


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