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.

I get so excited every time I get to share an interview with you. The best thing for me is I’m getting to ask the questions I want to know the answer to, and share those insights with you. This week I have Clementine, Head of Education at Natoora talking all things flavour. I was particularly interested in chatting to her as Natoora are a bit of a food chameleon; not always choosing one type of producer to work with, but instead those that always put sustainable growing practices (regardless of label), and, perhaps most importantly flavour first.

Before you tuck in…

Bites

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

• A fantastic and easy zero-waste recipe

• Do our bins get more of our 5 a day than us?

• Should you start planting your spring garden yet?

Main Menu

Stories and insights from experts and yours truly

Growing for the next 7 generations: How flavour can shape a sustainable food future

Interview with Natoora’s Head of Education, Clementine Hain-Cole.

Is flavour the answer? Can it be a gateway to a more sustainable and thoughtful food system?

In this conversation with Clementine Hain-Cole, Head of Education at Natoora, we discuss how flavour can allow us to reconnect with seasonality, embrace diverse crops, and could be the key to a more resilient food future. 

Carrot Cake Overnight Oats

Something to use up the leftover carrots this Food Waste Action Week

I make this on retreat and find it is the perfect recipe to use up leftover carrots and sweet spices we haven’t quite finished. It’s delicious, super, simple and feels like dessert at 8am.