Advice & Inspiration For Your Garden

Smoky squash and lemon soup

This delicious soup, which uses preserved lemons, was inspired by a dish I had in Morocco a few years ago.For 4 as a main course, 6-8 as a starterAbout 1.3 kg butternut squash3 tablespoons cold-presse

Detox summer fruit salad

Pile the very healthiest fruits – strawberries, blueberries, blackcurrants, raspberries, kiwi, apple, mango and pomegranate seeds – into a big bowl to marinate in a little honey flavoured with lemon v

Protein berry smoothie

Here berries are mixed with beans. This may sound off-putting, but the beans, along with the yoghurt and linseeds, add valuable protein and substance, as well as all-important omega-3s, making the smo

Snooker ball nectarines

Make this when nectarines (or peaches) are at their best in summer. You can also use raspberries and blackberries when currants are hard to find, but stabilise the juice with a little cornflour, as wi

Wilted kale, avocado and pomegranate salad

I love this salad and, given the chance, would have it several times a week. When cooked, kale loses a proportion of its vitamin C and other antioxidants, so it’s best to eat it raw. For most of us th

Roast broccoli and citrus salad with anchovy mayonnaise

Roast broccoli and citrus salad with anchovy mayonnaiseFor 8 as a starter1 lemon1 blood orange500g sweet potatoes, peeled and cut into small wedges3 tablespoons cold-pressed rapeseed oilSalt and black

Carrot and sprouted alfalfa/broccoli salad

We make this salad in the school for lunch all the time, simple grated carrot and poppy seeds, with bouncy alfalfa and broccoli sprouts threaded through. These can be found in good health-food stores.

Pumpkin cornbread

Serve this delicious savoury bread with soup or strong cheeses, such as Stilton, mature Cheddar or a hard goats’ or ewes’ cheese. The bread is lovely toasted and freezes well. Makes 1 x 450g loaf25

Anita’s Victoria sponge

A classic Victoria sponge uses the same weight of sugar, margarine and flour as the eggs. A large free-range egg usually weighs 56g. Using a plant-based spread rather than butter gives a lighter spong

Claret cup

Rather like a posh sangria, this is more subtle and less sweet because it uses good-quality red wine and sparkling water instead of plonk and lemonade. It’s ideal for when the weather is lovely. 

Dairy-free spiced plum cranachan

Start preparing this the day before, so the filling can set in the fridge overnight and then be assembled and the fruit add in no time when ready to serve. We serve these in clear glass tumblers. Suit

Greek Garden Pie

This is a pie to make the most of gluts and excess veg — delicious warm and almost as good cold. The Greeks make it at the weekend and then eat it cold for breakfast or lunch for the rest of the week.

Spiced Plum and Chestnut Roulade

One of our favourite puddings for special parties and events — easy for when you’re feeding lots of people. Through the autumn and winter, and over Christmas, this is great stuffed with spiced plums a

All-day gazpacho

This gazpacho has no onion or garlic because when it’s hot, or I’m on holiday where there are plentiful delicious tomatoes and peppers, I make this a huge amount – and often have it throughout the day

Spiced Oat Biscuits

Rather like homemade Hobnobs, these biscuits make a nice, light change from flapjacks, good with mousses or just as a straight biscuit with a cup of tea. They’re at their very best eaten still warm fr

Devonshire honey cake with plum or damson compote

With its quite dense texture and fantastic taste of honey, this cake almost makes you feel like you’re eating straight from the comb. It’s delicious but sweet, so serve it as a pudding with a sharp pl