It’s January! You’ve perhaps overindulged in December and you want to rebalance your life and your gut and your diet without it feeling restrictive and depressing! I cannot recommend making your own fermented vegetables enough - it is really easy to do, a great way to use up/preserve any vegetables that are languishing in the bottom drawer of the fridge and they are so delicious!

These are easier to make than mince pies, but just as delicious! I know rolling pastry and lining tins isn’t for everyone so this is a simple alternative.

I’m always being asked what are my favourite kitchen tools - so I’ve put together a list of my eight ‘can’t live without’ kitchen utensils and equipment. Hopefully this will be helpful if you are looking for a useful, even beautiful, gift for the cook in your life!

This salad elevates the much-maligned dandelion into something special and gives you a reason to go into the garden and remove all the dandelion flower heads before they go to seed. So, it’s a win-win.

Kimchi - a ubiquitous Korean ferment - is traditionally made with fish sauce and/or shrimp paste to create a more-ish umami flavour. I’ve made mine with soy sauce and dulse (dillisk) flakes- which helps recreate that flavour but makes is veggie and vegan friendly.

I have been obsessed with making romesco sauce all summer - it’s a Spanish sauce made with roasted peppers, tomatoes, almonds, bread and smoked paprika - and it’s amazing with steak or roast chicken. But I find it to be particularly delicious with roasted cruciferous vegetables, that’s your broccoli, brussel sprouts, cabbage and of course cauliflower. There is something about the slight bitterness of this family of vegetables with the sweet sharp sauce that makes both absolutely sing!

Full of all the yummy aromas of South East Asia this dish is delicious as a starter and looks extremely colourful as a canape too.