Shop

Poetic Licence Fireside Gin

£34.95
Poetic Licence infused gin with mulled winter fruits makes the perfect winter warmer. It also lends an additional kick to my Black Dragon on Fire cocktail. You can see the…
View Product

30 Easy Ways to Join the Food Revolution – Ollie Hunter

£14.99
Sustainability is so often made super complex to the extent that it becomes almost unintelligible and can seem completely unachievable. Ollie Hunter’s new book 30 Easy Ways to Join the Food…
View Product

Secrets of Great Second Meals – Sara Dickerman

£25
Sara Dickerman explains how to transform the remains of last night's dinner into something completely new. To read my post on how to reduce your food waste, click here.
View Product

The Whole Fish – Josh Niland

£17.97
This book gets us to use bits of the fish we never would normally have imagined.
View Product

Silo: The Zero Waste Blueprint – Douglas McMaster

£13.99
Much more than just a cook book, this is a fascinating read and a real page-turner. Douglas takes you with him every step of his journey to setting up his…
View Product

Food Waste Philosophy – Shane Jordan

£9.08
A highly personal story of a young chef who became a champion of preventing food waste after volunteering at Food Cycle. Shane Jordan writes compassionately and offers lots of practical…
View Product

Thermal Cafetiere

£29.99
This 1 litre stainless steel thermal cafetiere really keeps the coffee warm. To read about my experience using thermal cafetieres, click here.
View Product

Pyrex Quiche Dish – 25cm

£5.49
To read why glass is the best material for a quiche dish, see our quiche dish review here.
View Product

Salt Fat Acid Heat – Samin Nosrat

£14.99
This book really taught me how to play with flavours and get creative with my cooking. When things go wrong, what you learn from this book helps you put it…
View Product

Fermented Bean Paste with Chilli

£7.50
This is an essential ingredient for making 鱼香茄子 (yuxiangqiezi) or Chinese "fish fragrance" aubergines, which despite the slightly dubious name are absolutely delicious. After returning from China, I missed these…
View Product

Poetic Licence Sarsaparilla Gin Liqueur

£19.95
Not a taste we are typically familiar with, Sarsaparilla has notes of vanilla and liquorice. It's sweet, but not too sweet and quite fruity in this liqueur. It's an essential…
View Product

Leftovers – Hugh Fearnley-Whittingstall

£14.80
A hugely practical book for anyone looking to cook with leftovers. For more tips on how to reduce your food waste, read my post here.
View Product

Noveltea oolong tea with whisky

£24.95
This is a much gentler and sweeter way of drinking whisky (probably too light for a hardcore whisky drinker). It makes for a fabulous cocktail - you can find the…
View Product

Bread is Gold – Massimo Bottura

£20.99
Massimo Bottura describes how he and chefs from around the world prevented food from going to waste. The book shares the recipes he made. You can read my post on…
View Product

Side: Wild rocket and shaved hard British goat’s cheese

£4
Peppery wild rocket with shaved British hard goats cheese and a light vinaigrette. Time: 2 minutes Equipment: n/a Allergens: Goat’s milk, milk
View Product

Side: Heritage Tomato, onion and anchovy salad, lemon dressing

£6
Heritage british tomatoes, served with a simple lemon vinaigrette and anchovies. Time: 2 minutes Equipment: n/a Allergens: Fish, sulphur dioxide
View Product

Main Course: Harissa Marinated Aubergine, Sunflower seed butter, Salsa Verde, Hazelnut Dukkah

£16
Aubergine marinated for 12 hours in Harissa and then grilled. Sunflower seed "butter", salsa verde and hazelnut dukkah. This is one of my signature dishes and is vegan. An absolute…
View Product

Main Couse: Malt Braised Pig Cheeks, Grilled Courgette, Bacon Crumb, Broad Bean Puree, Treacle yoghurt

£22
Pork cheeks slow cooked in a malt braising liquor and then glazed. Grilled courgettes, broad bean puree, bacon crumb and a black treacle yoghurt. A hearty summer main course. Time:…
View Product

Main Course: Organic Grass Fed Ribeye Steak, creamed spinach, Smoked and Charred Onion, Glazed Carrots, Café de Paris butter

£25
200g Organic Ribeye steak, applewood smoked and charred onions, glazed carrots, creamed spinach and a compound butter that is infused with curry powder, anchovies, capers, garlic and parsley. Time: 10…
View Product

Starter: Sweet cured and confit shredded duck leg served with sourdough crackers and gooseberry chutney

£9
Time: 2 minutes Equipment: small mixing bowl Allergens: Gluten (GF version available on request), Sulphur dioxide
View Product

Dessert: Strawberries and Cream Éclair, Dark Chocolate

£7
Dark chocolate glazed eclair filled with a chantilly cream and topped with the best of British summer strawberries Time: 1 minutes Equipment: Knife Allergens: Gluten, milk, eggs
View Product

Dessert: Elderflower and gooseberry fool, Oat crumble

£8
An elderflower cream swirled through a semi set gooseberry jelly topped with a vanilla oat crumble Time: 2 minutes Equipment: n/a Allergens: Milk
View Product

Starter: Grilled English asparagus spears with a slow cooked soft egg, truffle mayonnaise and toasted seeds.

£9
Grilled English Asparagus with a truffle mayonnaise and slow cooked egg yolk Time: 6 minutes Equipment: Kettle, small bowl/saucepan, frying pan Allergens: Sesame, sulphur dioxide, eggs
View Product

Test vendor product

£120
Enter your product description here
View Product

The Way We Eat Now – Bee Wilson

£9.60
An incredibly thorough and fascinating read about the impact our diets have on our health and the environment. Bee Wilson is incredibly knowledgeable and incorporates what she learns from experts…
View Product