One of the most uniquely delicious things I’ve ever cooked! A lasagna, cooked on a bbq/firepit, made up of tex mex salsa, some beans with BBQ lambs, ox and chicken hearts! Cooked within 45 minutes on stage at Mabon - Wales’ first fire festival!

A tomato soup recipe like no other. This was a creation from a community project using entirely surplus ingredients so maybe doesn’t follow all the usual rules! It’s comforting and unctuous with red lentils. It went down a storm with the young people we served it for.

A wonderfully simple orange upside down carrot cake! Forging the worlds of orange upside down cakes and carrot cakes together! This was made gluten free and lactose free and you would have been none the wiser for it! A cake you have to try!

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.

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.

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!

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!

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