A wonderful way to use up marrow! At that time of year where you struggle to keep motivation in eating a whole marrow, make this ragu, batch it up, store it in your freezer. I served it as a dip with some bread, butter and pickles but it also makes the most wonderful sauce for a main course dish.

This seasonal Stewed Fruit Upside Down Cake was made entirely from surplus ingredients. An amazing way to use up left over crumble filling and stewed fruits. A proper celebration of autumn and autumnal colours.

Dirty Martini’s are the way forward. This recipe is one of the very best! I like to make them ‘bone dry’ with no vermouth. I love to use fermented tomatoes, celery or cucumber to give them some proper salty va-va-voom!

Beautful pasture raised, organic roast beef, a late summer salad made up from locally grown over ripe tomatoes, fennel, runner beans and the most vibrant, rich buttermilk dressing. This is a recipe straight from my heart! Served at room temperature it’s got a beautiful comfort to it and doesn’t compromise on flavour one bit.

All the deliciousness of Gildas captured in charred cabbage form. The ultimate side dish - its tangy, salty, spicy, smokey, charred and perfect with a rich stew or nicely roasted pork loin.

This Spanish style pork stew is rustic, comforting and utterly delicious. It packs a real punch of flavour without overbearing. There’s a lovely light balance to it. I served it at Ludlow Food Festival as part of the Slow Food Feast to celebrate fantastic local produce and raise money for surplus charities.

A proper rustic dish with all the feels that its come straight out of a country kitchen! Potato, Caramelised Onion and Cheese Galette!

Latke is a Jewish type of hash brown, somewhere between a hash brown and a potato pancake or fritter! I use some caramelised onions to add some sweetness! These make the most amazing breakfast, lunch, dinner or snack! So versatile!

A brilliant stuffed bread, perfect for lazy mornings or just nibble on it throughout the day! Its packed with all the good stuff, olives, roasted peppers, pesto, parmesan, cured meats but you can make it your own and pack it with whatever you fancy!

The ultimate comfort food! Classic cooking, just delicious!

Aromatic and not too hot, creamy and rich with a bit of freshness, this potato and egg curry is a total winner and costs very little to make!

You’ve all had carrot cake, well make way for Swede Cake! Equally delicious and another amazing way to use up your root veggies!

Swede & Black Bean Burgers seasoned with Miso and packed with good stuff! There is no compromise on flavour with these. I stacked them high, Aussie Style!

Deliciously sweet roasted swede layered with fresh thyme, salt and cheddar cheese! Simply delicious!

Leftover chips, turned into a potato tortilla, turned into the ultimate chip butty! Absolutely magic!

Swede is not just for mashing/crushing! It is totally delicious roasted! This honey and cumin roasted swede on toast is utterly delicious!

Crushed swede is one of my all time favourite side dishes! It’s criminally underrated! Simple, delicious, comforting, it’s got everything going for it!

Vegan Haggis Pie - I’ve taken the flavours of haggis and transformed them into this warming, comforting, vegan mushroom and lentil dish! Topped with Neeps & Tatties, it’s your vegan one stop shop for Burn’s Night! Once you’ve tasted it, it will be for any night!

Partridge, Pears, Perry, Butter Beans. A delicious, seasonal one pot wonder! Minimal effort, maximum results!

Sprouts & Sherry - a marriage made in heaven! Another banger to turn the heads of any sprout hater!