Harvest. Pickle. Store.
Charred English asparagus & prosciutto
Caramelised peaches & mozzarella on BBQ toast
Pack up a picnic
Three things to do this Easter
Spiced celeriac and parsnip soup with sourdough croutons
Christmas crostini: roasted beetroot hummus with goat’s cheese, candied walnuts and basil
A spiced fig & thyme winter cocktail
Edible gingerbread festive decorations
A Bonfire Night supper: parkin cake
A Bonfire Night supper: mulled pear & ginger
A Bonfire Night supper: lentil & squash stew
Chocolate olive oil cake
Sourcing stories: Clifton Coffee Roasters
Asparagus, kale and gruyère springtime tart
English charred asparagus salad with feta and sourdough crumb
A blueberry, elderflower and yoghurt loaf cake
In the kitchen: cocktail and mocktail creations
Mojo de Ajo marinated chicken
Breakfast at The Provenist
Grilled sardines and chimichurri
Four recipes for a light summer’s supper
A simple, spiced and subtle Easter cake
A hearty, wholesome broth for late winter
Mother’s Day breakfast-in-bed marmalade
In the larder: must-have staples for spring and summer
