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Gochujang cauli wings & dol-namul ~ 6th May
I haven’t written in a while. Sorry about that. It’s alright, no-one’s still reading anyway. It’s been a busy few months with moving house, and uni. The new garden’s great though – I call it my experiment in productive rewilding, which just means don’t worry about the weeds. Don’t mind the weeds, we’re feeding…
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Martock bean colcannon & crispy potato skins – 11th February
If you’ve ever driven through the Irish countryside, you’ve likely passed fields bursting with fava beans—though most of them aren’t destined for our plates. Instead, they’re grown for industrial livestock mega-farms, a crying shame because they’re one of the easiest, most climate-friendly, and downright delicious crops we produce. How did we get it so…
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Lentil and fava bean ‘lasagne’ – 10th February
The theme for World Pulses Day 2026 is “Pulses of the World: From Modesty to Excellence”. Beans are nutrient-dense, rich in protein and dietary fibre, which is great for gut health. They have no cholesterol, are low in fat and rich in micronutrients including iron, potassium and B vitamins like folate. They also cost…
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Musabaha toast with winter roots – 4th February
Musabaha is the original, more rustic, hummus – a protein-packed, creamy spread then becomes a heavyweight of the brunch table when combined with a good, crusty sourdough. Inspired by Beans Is How, an SDG2 campaign to double global bean consumption, I’m taking up the #BeansOnTheMenu challenge and adapting one meal every day to include…
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Tofu katsu & blood orange anmitsu – 18th January
“We are here on Earth to help others. What on earth the others are here for I do not know.” ~WH Auden I am a big fan of east Asian cooking, especially Japanese food. The skilled miso makers who can magically summon flavours of caramel, chocolate, coffee or banana from the lowly soybean, the…