A sprouty variation on kimchi. This fabulous ferment has the same delectable spiciness of kimchi, but also packs the health-giving punch of the inimitable Brussel sprout. What a perfect mouthful!

Allium ursinum, also known as wild garlic, wild ramsons, bear garlic, onion stinkers or devil’s posy (depending on the extent of your fondness for allium family herbs) is an abundant and delicious herb.

Tasty, easy to put together and full of prebiotic fodder for the microbes.

A very hearty soup, nourishing and filling.

Guacamole has taken a while to catch on but I am glad that it has. Whilst avocado is rich in calories, it is also packed with nutrients.

This is a very common recipe, for good reason. It is simple and very moreish. AND it doesn’t involve cabbage.

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.

Making herbal vinegars is a deeply satisfying process. They have been used therapeutically throughout the history of medicine-making because vinegar is a good living solvent and extracts many herbal constituents effectively.

I have been tinkering with this vinegar for a little while now. In formulating this recipe, I had the delicate structures of the lungs and the blood vessels and capillaries that serve them very much in mind.