Our Chef Jo March shares 5 edible wildflowers to add colour and flavour to your favourite recipes. Check the video below to learn her top...

Chef Jo March has an easy and delicious recipe for you to try at home. Sauce Gribiche is super simple to make and is a great...

Ditch the rhubarb crumble and make this zingy rhubarb pickle which lasts all year round. Perfect for adding to savoury dishes like salads, g

Chef Jo March has a recipe for a frittata with a difference - making use of freshly foraged dandelion leaves, which are packed full of...

It’s asparagus season in the UK and we’re excited to be harvesting the first spears of the season from our kitchen garden to enjoy them...

Sprinkle a little kimchi magic onto your dishes with this salt.

A delicious little tipple featuring our favourite so-called “weed” the dandelion. Here’s Chef Jo with simple steps to follow for the...

Swap your morning coffee for a caffeine-free alternative straight from the garden! Our Head Chef Jo March shows us how it’s done with...

Swap rice for millet in this traditional Ayurvedic dish, nutritious and energising! Millet is an ancient grain that is gluten free and...

Spring is on the way, but we’re still feeling the chill. Warm up with Chef Jo's simple, quick and hearty soup, which will be ready in...

Ficelle Picarde is a savoury crepe dish from northern France stuffed with delicious mushrooms. Jo has created a plant based version for...

Jo is back to bring a bit of food joy with a zesty raw mushroom salad with tamarind cured egg yolk. Ingredients: 500g white or brown...

Give this super simple, but delicious traditional french side dish a go! Carrots cooked in thermal mineral water from ‘Vichy’ was a...

Loaded with veggies, this hearty and comforting stew is simple to make, plus it’s plant-based, so perfect to try out this #Veganuary! Our...

The garden team harvested most of our root veggies last week, so Chef Jo used some of them to make a tian. A perfect dish for a frosty...

This week Chef Jo has created a festive plant-based seasonal side dish that can also be used as a dip. P.s. The beans can be swapped for...

For #WorldFoodDay, Chef Jo has created a deliciously warming Harissa recipe with peppers grown from the greenhouse as part of the World...