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Gochujang cauli wings & dol-namul ~ 6th May
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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
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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
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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
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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
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“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…