Chard and Pinto Bean Stew

Rainbow chard makes this dish beautifully colourful and there’s a lovely warmth from the chilli, ginger and spices. It’s also a great one-pot-wonder for quick weekday suppers which all the… read more »

Cabbage and Carrot Fritters

Ingredients ● 150g green cabbage – finely chopped ● 175g carrots – grated on the coarse side of a cheese grater ● 2 organic eggs beaten ● 100g plain flour… read more »

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 »