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.

Hello! How are you? I’m finally back - two weddings down (both my own!) and a lot of life in the middle has meant I haven’t been as present as I usually am here; but I’m back now. It’s solidly autumn, clocks have fallen back, it’s dark before 5pm and it’s been cold enough when cycling to wear gloves. We are in my favourite part of the year - that sprint between halloween, bonfire night and Christmas - when everyone gives in to the festive madness and lets loose a little.

Pumpkins and squashes always dominate my veg bag this time of year; and this is (truthfully) the first year I have felt properly confident cutting them. Gratefully I helped my wonderful friend Emily out at her pumpkin supperclub last year for her wonderful book Don’t Waste Your Pumpkin and naturally there was a lot of pumpkin cutting (and eating!). As £41.3 million worth of pumpkins end up in the bin each year, I wanted to share my tips for how to get over your pumpkin fear and actually enjoy them - DELICIOUS, slightly sweeter carbs to brighten up midweek meals.

As always if there’s someone who you think would enjoy this issue of The Life Larder please send it to a friend and share the love <3

Before you tuck in…

Bites

Morsels I’ve loved this week.

• Hubbub’s recipes and resources for using up those pumpkins

• This winter panzanella is fantastic with pumpkins & squash

• What is that squash in my kitchen?

Main Menu

Stories and insights from experts and yours truly

How I Learnt to cut Pumpkins without Fear.

My tips on tackling your pumpkins.

Pumpkins and squashes always dominate my veg bag this time of year; and this is (truthfully) the first year I have felt properly confident cutting them. Gratefully I helped my wonderful friend Emily Gussin out at her pumpkin supperclub last year for her book Don’t Waste Your Pumpkin, and naturally there was a lot of cutting (and eating!). As £41.3 million worth of pumpkins end up in the bin each year, I wanted to share my tips for how to get over your pumpkin cutting fear and actually enjoy them - DELICIOUS, slightly sweeter carbs to brighten up midweek meals.