Make the most of elderflower season – a sweet versatile cordial with a heavenly fragrance.
A nourishing, flavourful salad, autumn on a plate! I used Uchiki Kuri squash for this – easy to grow, sweet, nutty and you can eat the skin – but any firm fleshed squash or pumpkin is fine.
An easy to make delicious, seasonal, healthy, economical and very, very green hummus with a moreish crispy kale topping.
Sweet, crisp and so fruity, this delicious salad makes use of summery gluts. The raspberry balsamic dressing is delicious poured over mixed leaves and roasted chicories, and is a great way to use less than perfect raspberries.
What do you do when you have an abundance of courgettes and some over ripe bananas? Make muffins, of course!