In Season Now | Main Dish The perfect recipe for times when you’re out of fresh vegetables and/or time. All that’s needed for this tasty and nourishing quick recipe is a pack of frozen peas, a few cupboard condiments and 10 minutes to cook.

In Season Now | Side Dish Nasturtiums are wonderfully colourful summer plants with big blousy flowers, great for companion planting and perfect in any container. Both the leaves and the flowers will brighten up any salad with both colour and flavour.

In Season Now | Main Dish This is a great way to create a nutrient-rich sea vegetable combined with refreshing, crunchy cucumber in a tasty and satisfying salad.

In Season Now | Main Dish These kebabs make an attractive centrepiece for any picnic or party. Combining protein-rich tofu and a variety of colourful and tasty vegetables, they make a meal in themselves.

In Season Now | Main Dish Plant-based cheeses are becoming hugely popular, and this recipe, using tofu as the main ingredient, is simple to make, healthy and delicious.

In Season Now | Main Dish This is a very simple, but very delicious and colourful dish that can be made at any time of the year. This is cooked on the stovetop, but the result is like baked vegetables, only moister.

In Season Now | Side Dish Boiled salad sounds really boring!! But in fact, it is one of the real strengths of a macrobiotic way of eating! It is a way of very lightly cooking different vegetables, and then mixing them together with some seasoning.

In Season Now | Side Dish Asparagus is a good source of antioxidants and vitamins including vitamins K, C, A and it is very delicious, especially when teamed up with this sauce.

In Season Now | Side Dish This has to be one of our most favourite ways of cooking chickpeas ever. It has this name because the vegetables used are an array bright colours: purple, orange, green and yellow. And the taste is equally sensational.

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.