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 think we all get a little confused about how long our veggies really last, and how to store them for maximum freshness. Inspired by my veg box and wanting to ensure I used up everything before it went bad, this week’s article is designed to give you the low down on where to store your favourite veg (spoiler alert - onions and potatoes are NOT friends) and how to prolong the lives of those softer leaves.

There’s also a recipe that I LOVE - I hope you do too.

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

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

• It’s nearly time for Groundswell - will I see you there?

• Over a third of all countries cannot meet self-sufficiency for more than two of the seven essential food groups.

• New GMO’s?

Main Menu

Stories and insights from experts and yours truly

How My Local Veg Box Changed the Way I Cook (and Waste Less)

Smart tips for storing, cooking and using up every last bit of seasonal veg.

I love this time of year. The sheer joy that it’s almost the end of the hungry gap is never lost on me (the time in the UK when we begin to run low on winter’s stores and await summer’s bounty). Seeing this in real-time in our gardens, watching each leaf and stalk grow, is a perfect reminder of the soil showing off what it can do.

Local veg box schemes can be a great way to appreciate this too - and this week I want to show you the best way to store and use your veg bag for minimal waste, maximum nutrition.

Purple Sprouting Broccoli, Preserved Lemon & Pea Puree

Bright, zesty magic.

I am lazy with PSB (purple sprouting broccoli). I always roast or sauté, then expect it to sit on the side of the main event. Not this time though - this makes a gorgeous main plate (don’t forget the protein rich peas hiding underneath) and can be served with herby wild rice or grains and seeds to give it more texture. It’s also a great summer dish served hot or cold, and would be lovely to take to someone’s house as a minimal effort, impressive looking dish.