Fermented wild garlic or spring onions

Ferment spring onions or wild garlic and add to toasties, cold meats or fried egg on toast for a full-flavour brunch. It will keep in the fridge for months

Heritage carrots with hazelnut granola

Try these caramelised, nutty carrots as a stunning side dish. You can make the granola up to two days in advance and keep it in an airtight container

Funky fermented ginger lemonade

Make our funky fermented ginger lemonade, made with whey.

Pistachio eclairs

Flex your baking skills with these heavenly pistachio eclairs, made with choux pastry and pistachio custard – they’re well worth the effort

Radish kraut

Enjoy radish kraut in salads, hot dogs and burgers. It has a similar flavour to sauerkraut, and boasts the gut-friendly goodness of similar fermented foods

Boondi laddu

Celebrate Diwali with boondi laddu, a traditional Indian sweetmeat, made with fried gram flour droplets soaked in cardamom and saffron syrup

Easy chicken & leek pot pies

Make these creamy, cheesy chicken and leek pot pies ahead and freeze them, ready for those cold winter nights when you don’t feel like cooking

Kalakand

Make this aromatic Indian sweetmeat for a treat. It has a soft and grainy texture and is infused with cardamom and rosewater

Shahi tukda

Enjoy a classic Mughal dessert of fried bread slices, steeped in sweetened cardamom milk, scented with saffron and rosewater and topped with chopped nuts

Paneer

Making homemade paneer is suprisingly easy. This fresh cheese will have a softer texture than many shop-bought varieties, and is great in curries and salads