Keep your eyes peeled this week as we launch our first collaboration with Acton’s wonderful new community greengrocer Basil & Tom's. We will be exploring one of their fab weekly veg boxes and showing you how to use the contents in new and exciting ways, with loads...

Today’s lunch could have been a bit of a disaster: I was starving, in a mad rush, and, my usual kitchen toolkit standbys have mostly run dry… But, no one is perfect – least of all me – and the important thing is knowing how to get back on the ‘culinary’ horse... In no...

Have a clear out of your fridge once a week and make a batch of these slow roast tomatoes for the makings of a lovely salad, sandwich, yogurt dip, soup topper, rice bowl, pasta stir through or marinade, at your finger tips! This batch will make the perfect light...

Two lunches thrown together in seconds… Today was leftover sweet potato dahl and some simple accompaniments (previously I had just boiled peeled sweet potato chunks with red split lentils and mashed them all together once cooked through. Then finished with a little...

Following a conversation about scobys' and fermentation I thought I’d post about this wonderful book by Sharon Flynn of The Fermentary – a real fermenter's bible with everything you need to know about getting to grips with this ancient art. Apart from the tremendous...

Who said you need to be a minimalist to have beauty and order in the kitchen? I couldn’t live without my trinkets and kitchen oddities – but they do need a bit of regular ‘herding’ to go from just ‘things’ to ‘things of beauty’. This food photographer’s kitchen is...

Simply poached free range chicken with seasonal roots and herbs and home-made flat breads Cover a large chicken with water in a pan for the hob and a few aromatics; roughly sliced carrots, celery, whole garlic cloves, a few herbs; parsley, bay, sage, thyme are all...

Keeping on top of your kitchen makes it a happy place to cook and create. The spice drawer has always taken pride of place in the Cook Folk Kitchen – dedicate a drawer or a basket to your spices and invest in little jars that you simply invert and label so you can see...

If there is a greater way to show your love and admiration for others than through the careful preparation of food then please show me how! The reverence my parents have always placed on meal times and the food we eat remains the greatest influence in my life. A plate...

Eight years on from joining North London institution, Melrose and Morgan and after our first book ‘Good Food For Your Table’, I have finally set up on my own. Cook Folk is a cook school, a place to learn and feel inspired to give real cooking a go, without relying on...