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Call Me Ishbel, Plant-based cooking and travelling
Call Me Ishbel, Plant-based cooking and travelling

CALL ME ISHBEL

Plant-based cooking and travelling

Cast iron pan with bright green pea risottoG
Categories
  • Cooking
  • Recipes
  • Spring
  • The Edible Garden
10 December, 2020

Green Pea Risotto

Quick and easy aren’t traditionally words you associate with risotto. That is of course, until I discovered Raymond Blanc’s incredible time-saving way to make it…

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A bowl of pink pickled turnips with jars of preserved pickled turnipsP
Categories
  • Cooking
  • Preserving
  • Recipes
  • The Edible Garden
  • Winter
14 August, 2020

Pink Pickled Turnips

My impulse purchases are often plants or a packet of seeds, especially ones that I’ve never eaten. Consequently, I don’t always have a plan or..

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Layered baked butter kin topped with crispy potato rosetteL
Categories
  • Cooking
  • Recipes
  • Winter
11 August, 2020

Layered Baked Butterkin

Think dauphinoise or layered tray bake, but fancied up a bit. Layers of kumara, potato and sauce soubise, baked inside a butterkin. Top it with..

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Large pot of winter garden soup full of colourful chopped vegetables,W
Categories
  • Cooking
  • Recipes
  • Soup
  • The Edible Garden
  • Winter
6 August, 2020

Winter Garden Soup

We feel incredibly lucky to be able to have enough space to have a vegetable garden. Nothing goes to waste from our garden, at least..

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Pineapple upside down cake with rum caramel on a cake standP
Categories
  • Baking
  • Cooking
  • Desserts
18 July, 2020

Pineapple Upside-Down Cake with Rum Caramel

I love to entertain dinner guests –  I find it gives me the inspiration to try new recipes and new ideas. This is especially true..

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Cabbage ceramic dish with a salad of heritage tomatoes and basilT
Categories
  • Autumn
  • Cooking
  • Salads
  • The Edible Garden
3 June, 2020

Tomato and Basil Salad

There are times when simplicity is the perfect way to hero a vegetable. Tomatoes have always been my favourite vegetable (yes I know, actually fruit)…

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Plant-based Yoghurts, coconut, cashew and chocolate on a marble benchH
Categories
  • Cooking
  • Dairy alternatives
  • How to make
  • Recipes
24 May, 2020

How to make Plant-based Yoghurt

I would have started making plant-based yoghurt much sooner, if I’d known how easy it is. The secret is in selecting a coconut cream that..

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rectangle white platter with four tabbouleh stuffed peppers drizzled with sumac lemon yoghurtT
Categories
  • Autumn
  • Cooking
  • Gluten Free
  • Recipes
  • The Edible Garden
10 May, 2020

Tabbouleh Stuffed Peppers

Taking inspiration from the incredibly flavour-packed world of Middle Eastern food, my Tabbouleh stuffed peppers with a drizzle of sumac lemon dressing creates a delicious..

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A bowl and jar of Autumn Foragers Granola with plant-based yoghurt on a marble benchA
Categories
  • Autumn
  • Breakfast & Brunch
  • Cooking
  • Foraging
  • Preserving
2 May, 2020

Autumn Foragers Granola

On days we are all at home together I like to cook something special for breakfast. Eggy(less) Bread and Tofu Scramble are particular family favourites…

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Nasturtium Caper, Olive and Chilli Peperonata on a white cabbage leaf plateN
Categories
  • Cooking
  • Recipes
  • simple sides
  • The Edible Garden
28 April, 2020

Nasturtium Caper, Olive & Chilli Peperonata

This rustic southern Italian dish uses sweet peppers as its central ingredient, it varies tremendously by region, seasonality and personal (family) tastes. Like many Italian..

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  • Green Pea Risotto
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  • Layered Baked Butterkin
  • Winter Garden Soup
  • Pineapple Upside-Down Cake with Rum Caramel
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