Hi there,

Welcome to The Life Larder! This weekly newsletter serves up a bite-sized menu of stories and ideas about making food that’s not only delicious but also healthy and sustainable.

Each issue is packed with inspiring articles, flavourful ideas, and voices from across the vibrant food world. Think of me as your friendly guide, helping you create meals that nourish your body, delight your taste buds, and care for our planet. Treat this newsletter like a personal larder—always stocked with something you’ll love.

Every meal we eat, in some capacity begins in the soil. Sometimes it can feel so far away from the field, but even the ready meal hiding at the back of your fridge has ingredients that at some time started in the dirt as a tiny seed. This week I’m exploring this idea, and sharing a recipe that is a perfect zero-waste winter winner, using up all of your leftover potatoes.

Bites

The most enjoyable food stories and insights that I’ve read this week

• Why is good chocolate so expensive?

• Are wolves coming back to Scotland?

• How to buy better tea and coffee

Main Menu

Stories and insights from experts and yours truly

How Cooking from Scratch Connects Us to Our Roots

How can ingredients take us beyond the kitchen?

The best-tasting food starts with the best soil. Cooking from scratch isn’t just about nourishment—it connects us to nature, tradition, and the journey of our ingredients. When we choose quality over convenience, we honour the soil, the farmers, and ourselves. Read on to explore how great meals start from the ground up.

Spiced Red Potato Cakes, Coconut Harissa Yoghurt

A brunch favourite that warms up the weekend.

These potato cakes house iron-rich greens, spices and are finished with a coconut harissa yogurt. This combo is an instant boost for your immune system and is a perfect way to utilise those inevitable leftover potatoes accumulated during winter, especially when roast dinners and comforting dishes are on rotation. You can also experiment with sweet potatoes to add a twist to this classic.