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.

We are heading into the ‘hungry gap’. The ‘hungry gap’ gets its name from the historical struggle farmers and communities faced before modern food preservation and global imports. Winter stores of root vegetables and grains would begin to run low, while spring crops were still weeks away from being ready to harvest. Before supermarkets offered year-round abundance, people had to rely on preserved foods, foraging, and hardy wild greens like nettles or early sprouting plants. That’s why this week’s article focusses on simple ideas for how to get creative with April’s produce which at times can feel a little repetitive as we await the bounty of summer. There’s also a juice for you - a first here! I hope you enjoy it.

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Before you tuck in…

Bites

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

• I’m cooking in Portugal on retreat in November - want to come?

• I’m really looking forward to reading this book.

• This is the hot cross bun recipe I’m trying out this week.

Main Menu

Stories and insights from experts and yours truly

Eat our Seasons: April & the Hungry Gap.

What is the hungry gap and how can we eat well this month?

Eating seasonally in April means making the most of hardy brassicas, leafy greens, and the first alliums of the year, all while embracing different ways to keep meals varied and vibrant with the roots we’ve grown used to over the past few months.

For ideas on what to eat now and more about the hungry gap, take a look below.

A Juice for Spring

Green and fresh, you'll want to batch this and have it every morning.

A glorious green juice that uses ingredients that straddle Winter’s stored produce (think apples) and some of the new ingredients coming in (hello spinach!). Fennel gives an aniseed-y lift, whilst the herbal elements help make the juice more nutritious and tastier.