Cook from scratch - your body will thank you!
Breakfast
Lunch
Dinner
Snacks
Baking
Dessert
Where am I now?
A lot has happened since I started this blog in 2021. Where am I now? Part 1 talks about some of the new (wonderful!) challenges I’ve faced which has got in the way of doing as much TFSB as I would have liked.
Vegan (Egg Free) Mayonnaise
This vegan mayonnaise is easy, lasts well in the fridge and genuinely tastes and performs great texture wise too. A fantastic egg free version!
What is aquafaba?
Just a bit of cloudy water that you chuck down the sink, or… the base of an egg free mayo, pancake or meringue? Learn why you need to pay attention to aquafaba here!
Cutting Weeds
It was high time we cut down the worst of the weeds in our allotment - so I took matters into my own hands… but eventually got a lot of great company and an amazing feeling of satisfaction!
Chickpea Blondies With Berries
A fantastic combination of flavours and a super gooey-yet-somehow-firm texture, these chickpea blondies are just perfection with a cup of tea - and full of goodness too!
Blackberries
Blackberries are rich in both history and nutrients, and are incredibly versatile in the kitchen (spoiler alert: they’re not just for sweet dishes and desserts). Learn more about them here!
Leftover Porridge Pancakes
I always make too much porridge! There are tons of great ways to use leftover porridge, but a really quick and insanely tasty one that I love is leftover porridge pancakes.
Neighbours With Tomatoes
While our own allotment is still full of tall weeds and needing a lot of work, it turns out it can already be very fruitful - you just have to run into your new allotment neighbours. Here is chapter 2 of The From Scratch Garden!
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