This is adapted from a recipe I found online several years ago, having repeatedly tried and failed to make really good flapjacks. Buying most of the ingredients from a refill shop makes them almost packaging-free and if you're trying to cut down on ultra-processed food they are good with a

What’s for afters?  This childhood refrain frequently rang round the table as the family polished off our first course.  It was either “afters” or “pud”, never “sweet” or “dessert”, so I make no apologies for calling the following dish a pudding, though in the strictest terms pudding should be

In my long-ago youth, “salad” meant two or three lettuce leaves, a few slices of cucumber and a tomato. The addition of radishes and watercress rendered the dish positively festive. A few decades on, salads have become more interesting. Featured in today’s dish are potato salad, kohl rabi slaw,

This is, essentially, a vegetable casserole, but the ingredients were such that when cooked, it had a wonderful purple hue – fit for Royalty*, perhaps? I had a number of single vegetables in the fridge, which all needed to be used, including some amazing, really vividly purple carrots. These, together with

We have a friend who says this tastes like authentic Ukrainian borsch – and she should know, she’s from Chernivtsi. Our Oddbox delivery has of late brought us veg we haven’t necessarily factored in to our current menu list, and the result has been a lot of beetroot that

This is one of my favourite recipes, not least because you can use up any vegetables that are waiting in the fridge for inspiration to strike! The version in the picture contains onions, garlic, a couple of sticks of celery, a tiny piece of root ginger, finely chopped,  butternut squash,