This week I thought we all need a sweet colourful recipe to brighten up our day and as it’s rhubarb season what better than roasted rhubarb. The tartness of the rhubarb will depend on how much honey you will need, start with one dessert spoon and add more as necessary. By roasting the rhubarb rather
British purple sprouting broccoli is in season and the highlight of this dish, simply roasted, and topped on a Moroccan inspired buckwheat salad. You can use raw buckwheat for this recipe but it will need cooking first. To cook the buckwheat I first toast in a dry saucepan before covering at least 2cm in stock.
This week were celebrating Shrove Tuesday early with Savoury Buckwheat Pancakes. A change to the usual lemon and sugar, these pancakes are gluten and dairy free. The buckwheat gives a delicious nutty and earthy flavour which pairs perfectly with the almond milk. I’ve topped mine with steamed cavalo nero, a grating of Gouda and a