Fermented vegetables are the most wonderful vehicle for both deliciousness and dietary diversity. This one combines celeriac, beetroot and red cabbage with some caraway and chilli (to say nothing of the microbes). It is magnificent!

Jerusalem artichokes are a bit special to me. I love the plants, themselves, with their beautiful yellow flowers and tall gangly stems. And beneath the soil nestle these nutritious vegetables, a bit like hidden treasure.

We either have it with brown rice or on lightly buttered toast. We love it on rye or on life changing loaf.

I have been making fire tonic for my family for years now. I make apple cider vinegar myself and this forms an amazing living solvent, which then extracts constituents from the herbs I soak in it.

This stuff is a little addictive, but in a good way. It is great as a pasta sauce, on pizzas, mixed into a bean stew, a chilli or a bolognaise.