Rachel’s Pak Choi Kimchi

Ingredients – 300g pak choi – 150g carrots – 11g salt (if scaling up, you will need 2.5% of the weight of the veg in salt) – 1 inch piece… read more »

Thai Slaw Recipe

Adapted from one of my favourite dishes in a Thai restaurant, this fresh and zingy slaw is bursting with colour and flavour! Very quick to prepare, and keeps well in… read more »

What To Do with Celeriac

Celeriac is a type of celery that is grown for its edible root rather than its stalks and leaves. It has a unique flavour that is like a mild, nutty,… read more »

What To Do with Cabbage

Cabbage is incredibly versatile and can be eaten in many different ways, from coleslaws and salads to stir-fries, soups, curries and stews. Whether it’s the mighty January King, tender Sweetheart,… read more »

Jerusalem Artichoke Spaghetti with Hazelnut Parsley Pesto

A simple vegetarian pasta dish from chef Ceri Jones of sautéed Jerusalem artichoke served with spaghetti, hazelnut parsley pesto, and lots of grated Parmesan cheese. . Prep time: 10 mins… read more »

Kale and Chilli Pasta

This is hands down our family favourite meal, with our two kids absolutely loving it! It’s also very quick and easy to make so great for those mid-week suppers, and… read more »