Spring in a jar: quick pickles and ferments

Here’s a piece I wrote for The Food Assembly on how to make quick pickles and ferments… Spring into the season by whipping up a batch of homemade quick pickles and ferments. The exciting, innovative flavours add zing to everything from salads to stir fries. And better still, with these super-speedy methods your sandwiches can […]

Blackberry and Rose Cobbler

There are so many blackberries around this year. I’ve been throwing them into granola with almond milk, freezing them in ice-cubes for drinks and making crumbles, pies and cobblers. For this one, I added rosewater to the cobbler mixture, which gives it a lovely light flavour, and goes well with non-dairy custard (or any vegan ice-cream, cream or […]

Hazelnut shortbread

Ingredients 3 oz (85g) vegan margarine 3 oz (85g) wholemeal self-raising flour (or you could use white flour) 2 oz (55g) soft light brown sugar 2 oz milled hazelnuts Method Rub fat into flour to make a crumble. Work in the sugar and hazelnuts and knead lightly. Prepare a well-greased baking paper sheet to cover […]