Hi there,

Welcome to The Life Larder! This 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! Some of you will have seen I was up at RHS Harlow Carr at the weekend - in the beautiful Yorkshire rain (and, eventually sun too!). This is my second year speaking at their food festival, Flavours of Autumn, and below I’m sharing the recipes with you that I created there.

If you missed me but want to come and see me in action I’ll be at RHS Bridgewater this Sunday (13th September) at 11am with fast and slow pickles. If you can’t get to Manchester you can find me at RHS Hyde Hall 3rd October at 12pm, and then finally at RHS Wisley on the 9th October (time TBC) - phew!. A mini garden tour which I really hope you come and say hello at.

Before you tuck in…

Bites

Tasty bites from the corners of the internet this week.

• It’s Organic September - what does organic mean and why should we care?

• The earliest UK wine harvest in years, but could it produce some of the best grapes?

• It’s also Sourdough September - here’s one of my favourite ways to make the mother

Main Menu

Stories and insights from experts and yours truly

Pumpkin Seed Milk 3 Ways

A frothy milk turned into a cardamom latte and a pumpkin spiced chia seed pudding. Zero waste and just in time for pumpkin season.

We often see almond milks in the supermarket - but we don’t grow a lot of almonds in the UK (and they also take a LOT of water to grow). As we approach pumpkin season where there will (hopefully!) be a glut of pumpkins, this is a set of recipes that you can use to make sure there is no waste once you’ve used the flesh. If you can’t get hold of pumpkins when you’re making this, you can use dry un-roasted pumpkin seeds instead.

Kale & Apple Salad with Kale Pesto

Bright, earthy & seasonal, this is a quick side to go with your favourite proteins.

This is the simplest way to use kale (in my opinion!) and is a great trick to have up your sleeve when you want quick easy greens but have no salad leaves in the fridge.

By massaging the kale in lemon you begin to break down the structure - making it easier to digest, tastier and more nutritious (lemon + greens = maximum nutrition).