- Supper Club – A Feast of Wild Flavours
I’m so excited to invite you to something very close to my heart – my first Supper Club – A Feast of Wild Flavours, happening on Friday 3rd October, 18:00–21:00 at the W.G. Grace Community Centre, SE9. This will be an evening of delicious food, community and celebration. I’ll be cooking a three-course meal, where … - Warm Kale and Brussels Sprouts Salad with Lemon-Tahini Dressing
This vibrant, nourishing dish highlights the natural flavors of kale and Brussels sprouts, complemented by a creamy, tangy dressing. Perfect as a side or a light main, it’s packed with fiber, vitamins, and healthy fats. Ingredients: For the Lemon-Tahini Dressing: Method: This recipe celebrates the versatility of these powerhouse vegetables, offering a delicious way to … - Stingy nettles and Mushroom soup
Stingy Nettles and Mushroom Soup, springtime in a bowl! Nettles are packed with vitamins A, C, K, and Bs. Plus, they’re loaded with minerals like iron, calcium, and magnesium. They’re basically the spinach of the wild. - Kitchari: Step by step
Kitchari is an ideal meal during times of stress, illness, change of seasons, and it is the primary food during Ayurvedic internal cleansing. - Too Many Apples? Here’s What to Do!
Welcome to Cookfromscratch with Chef Peter! If your kitchen is overflowing with apples and you’re wondering what to do with them, Chef Peter has just the recipe to transform those juicy fruits into something extraordinary—cooked apple juice! In this fun and cosy episode, Chef Peter shows you how to turn a bushel of apples into …
