Katie’s Chickpea Scones
When Katie made these chickpea scones for a bring & share lunch, we just to get this recipe that inspired her take on them…
Patricia’s vegan oat, spice and currant cookies
These “buttery” tasting vegan cookies are the perfect accompaniment to a cup of tea and a morning of work in the garden…
Can British agriculture & farmers achieve Zero Carbon by 2040?
How food can be produced in ways that work closely with environmental concerns for agriculture to help provide solutions to climate change…
Abigail’s Italian Tomato Appetiser Recipe
Need to use up green tomatoes? Look no further. Abigail’s recipe makes a tasty, 6-jar, preserve of them that will last a while.
The Pandemic: A Symptom of a Broken Food System
The pandemic has exposed the fragility of our food system but there is plenty we can do to help build a better food future together…
Mapping Fruit and Veg by Season
This seasonal fruit & veg map covering 200 fruits and veggies across 24 European countries helps us identify what’s in season in Europe, and when.
10 Ways the Pandemic Has Changed Our Relationship with Food
The Covid-19 pandemic has transformed many things, not least our relationship to food and the way we shop, cook and eat it…
Pumpkins!
Save your pumpkin from going to waste. Carve it, eat it, feed wildlife with it and compost it. #NoPumpkinLeftBehind #EatYourPumpkin 2020
Beware: Bitter tasting courgettes, cucumbers, pumpkins, squash & melons can cause food poisoning
Please be alert to an increased risk of “curcurbit poisoning” in the cucurbitaceae family of flowering plants that include courgettes, cucumbers, pumpkins, squash and melon this year…
Surplus courgettes
Agne’s food-growing experiment in the forest garden that started during lockdown has worked so well we are now appealing to Planting Up members to come along to take surplus courgettes…