Foods You Think Are Vegetarian That Aren’t

Since becoming vegetarian ten years ago (and having written thousands of vegetarian recipes), I am all too familiar with the ingredients that appear to be vegetarian (even vegan) but are actually not. You might...

Posted: 11.02.19 5 Comments

A Blood Orange Cake for St Dwynwen’s Day

On the 25th of January every year, people in Wales celebrate St Dwynwen’s Day, the Welsh patron saint of lovers. Kind of like the Welsh version of Valentine's Day, I first heard about it from my husband John, as the...

Posted: 25.01.19 0 Comments

Five Favourite Miso Recipes

Miso is one of my most used ingredients (for those of you who don't use it miso is a fermented soy bean paste which tastes amazing). It’s great in soups, stews, broths, dressing and marinades and is even good in sweet...

Posted: 17.01.19 0 Comments

7 Day Reset

A few times a year I do a reset to help me connect with what I am eating again, to tune back in with my body and to fall back in love with food again.  My journey into eating and cooking with plants at the centre...

Posted: 08.01.19 0 Comments

Christmas Gift Guide for Food Lovers

If you’re trying to work out what to buy this as gifts this Christmas, here are a few ideas. All of them are things I love eating and using in my kitchen, and none of these mentions have been sponsored, they are all...

Posted: 26.11.18 0 Comments

Top Ten Vegetarian Christmas Recipes Part II

Three years ago, I wrote a post with my Top Ten Christmas Recipes, and it is still the most popular article on my website by a country mile. So here's an update, with another ten favourites that have joined our...

Posted: 12.11.18 3 Comments

Narroway Studio

For years now I have been craving a home for what I do, the the food I make, for the things I love and to champion the people I love and respect. While I love being in my home and my kitchen and being present at home...

Posted: 06.11.18 0 Comments

Chestnut + Ricotta Pancakes with Quick Clementine Jam

If your house is anything like mine, the fruit bowl heaves with clementines. I can’t get enough of them. This quick compote is a good way to use any lingerers. I add a pinch of saffron for its sunshine colour and...

Posted: 1 Comments

Squash + Chestnut Roast

This is more than a nut roast. I use roasted squash, seeds, pistachios and chestnuts to make the base of this tart, which is topped with baked ricotta and chilli-spiked greens. Vegans can use silken tofu in this squash...

Posted: 2 Comments

Vanilla + Lime Mulled Wine

This is as delicious as it is offbeat. You make a quick syrup infusion to ensure you get as much flavour as possible out of the spices and aromatics, then add the rest of the wine and warm through so that all the...

Posted: 0 Comments