How to Preserve Lemons (raw, vegan)

Moroccan Preserved Lemons with salt

Someone asked me recently which ingredient I would always keep in my kitchen. Undoubtedly the humble lemon has to be very high on the list as lemons are so versatile and also just as useful for flavour balancing as salt or sweetener. Preserved lemon skins are a deliciously salty sour addition to veggies, pulses, rice, salads and…

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It’s a matter of Taste


Last week I was so pleased to welcome 6 lovely people to Demuths Cookery School in Bath for the Taste programme – Kathrine, Lina, Carol, Madeleine, Kelly and Tess. Feast is level one of the academy and focusses on foods for every day, whilst Taste is level two with a focus on fine dining. Over the course of the…

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Strawberry and Pansy Tart to mark the opening of Chelsea Flower Show (raw, vegan, gluten free)


Photography: Dawn Langley This week is the RHS Chelsea Flower Show and the grounds of the Royal Chelsea Hospital will be turned into an enviable series of remarkable outdoor spaces awash with beautiful blooms. There is something quintessentially English about it, even though the gardens draw on inspiration from all over the world. There is…

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