In Season Now | Side Dish Hiziki makes a striking addition to any meal, with its glossy, black fronds and delicate savoury taste. It is easy to cook, especially as a simple side dish like the one here.

In Season Now | Lunch & Dinner A rich winter stew that combines beans and lentils with the richness of sweet potato and uses the ‘drop lid’ sweating method to give a warming and nourishing dish, flavoured with kombu seaweed, ginger and garlic.

In Season Now | Lunch & Dinner Tempeh is a healthy, traditional protein-rich that combined with colourful stir-fried vegetables, this can be a great plant-based protein dish for a seasonal celebration this winter.

In Season Now | Lunch & Dinner Tempeh is a healthy, traditional protein-rich that combined with colourful stir-fried vegetables, this can be a great plant-based protein dish for a seasonal celebration this winter.

In Season Now | Lunch & Dinner This is a fabulous way to preserve a glut of soft garden vegetables, such as courgettes and green (French) beans, extending their eating time well into the autumn and perhaps beyond.

In Season Now | Lunch & Dinner This tasty spread can be used as a topping for pasta, or with sourdough bread, wraps or your favourite veg sticks.

In Season Now | Lunch & Dinner This is an easy recipe and can be made more quickly by using canned beans (always buy organic), although home cooked tastes better!

In Season Now | Lunch & Dinner Nettles, abundant and free, have been used for millennia as Spring’s natural body cleansers, making them the ideal ingredient for this cleansing Nettle Soup or Nettle Tea.

In Season Now | Lunch & Dinner Yummy and nutritious, Cauliflower Soup is a favourite of our friends over at Lu-Ma Café. Enjoy their recipe to warm up a cold February day.

In Season Now | Lunch & Dinner A simple as much as delicious vegan recipe that you can enjoy in this winter season.

In Season Now | Lunch & Dinner One of the glorious things about autumn food is that it is pumpkin time! With so many ultra sweet and dense-fleshed varieties to choose from – Hokkaido, Red Kurri, Kabocha, Crown Prince, Hungarian Blue – making delicious, sweet soup with them often is a great idea.

In Season Now | Summer | Lunch & Dinner This refreshing summer desert is wonderfully cooling! It combines the great taste of fresh strawberries and apple juice with the mineral and nutrient rich benefits of sea vegetable agar gelling agent.

In Season Now | Summer | Lunch & Dinner Cut pieces of daikon, pumpkin and lotus root and curly English parsley. Prepare a steamer, and get ready to eat!

In Season Now | Spring | Lunch This soup is a real winner for the springtime and will make you feel amazing! It is light and nourishing, and brings us into balance after the heavier foods of winter.

In Season Now | Spring | Lunch Noodles in a shoyu broth with cooked vegetables and tofu is one of the best and most satisfying quick meals.

In Season Now | Spring | Dinner This is a typical dessert for macrobiotics and unknown in other areas of life.Good memories come to my mind. Prepare a dinner, when the days start to be longer, after some brainstorming meeting.

In Season Now | Spring | Lunch The simple taste of a seasonal and healthy side dish, to accompany your main courses and to enrich your table with flavour.

In Season Now | Spring | Lunch The simple taste of a seasonal and healthy side dish, to accompany your main courses and to enrich your table with flavour.

In Season Now | Spring | Breakfast This recipe is an amazing idea to boost your mornings with the proper dose of energy. Try this version with simple and seasonal ingredients.

In Season Now | Winter | Dinner Tasty and nutritious, this tasty dish is filling for a big family on frosty winter days.