Quinoa Salad

 I love this salad, I make it nearly every week. Its good to keep in your fridge if you are busy or need something delicious to take in a lunch box.

I was shown how to make it by my friend Flos. she also gave me my first batch of kefir grains, but thats another story. I remember Flos making it for her children’s birthday parties, a simple one for the kids and a more grown up one for the adults. I always thought that was so clever, just two bowls and everyone happy. Somehow in my household everyone has always wanted something different and sometimes it feels like I run a mini restaurant. One bowl meals are always a challenge here. Read More


Turmeric Dressing

 This dressing is very simple to make and uses Turmeric which is one of my favourite spices. I find that having a jar of this dressing on hand is an easy way of getting this incredibly healthy ingredient into our meals everyday. A huge salad of some sort is always a part of whatever  we eat in this house and it tastes great when poured over lentils or quinoa and roasted vegetables.

Aside from it being delicious there is also a more important reason for making this golden spice part of a salad dressing, turmeric is very good for you! Read More


A healthy Nutella recipe

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When I was a little kid we spent a lot of time in France during our Summer holidays. This was in the 1970’s and food at this time in France tasted very different to food we were given at home in England. For a start the milk in France at that time had a very odd flavour that we didn’t like it at all. I think it must have been something to do with how they pasteurised their milk, because years later when we spent our summers in France with our own kids the milk tasted fine. The plus side of French food was that we would get to eat fresh baguette, warm from the boulangerie with unsalted butter. It seems funny to think that unsalted butter was such a novelty to us, but it was. These were simple pleasures, and the combination of the creamy unsalted butter and warm fresh bread was divine. The other thing we found incredibly exciting was the discovery of  Nutella. It was a huge treat, almost as good as Butterscotch Angel Delight. Amazingly, Nutella was something which was not available in London at that time, (my son refers to this as the olden days, much to my annoyance).  For us, Nutella was a seasonal summer time treat that you could only buy in France. Read More


Fermenting day at Trill Farm

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Trill Farm lies nestled in a sheltered valley, surrounded by rolling hills and woodlands  just up the road from me in East Devon. It is a 300 acre mixed organic farm which the owner Romy Fraser runs as an education centre and hosts a community of small businesses complementing each other and making use of the amazing resources the land has to offer.

I’ve done a few courses here over the past few years and have always come away feeling both inspired and grateful.  When the opportunity came to do a day course on preserves and fermenting with the new chef in residence Chris Onions I leapt at it.

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Toast (Oas) Inspiration

FOOD+DRINK / OAS | FOUR WOMEN – TIFFANY JESSE – FOOD ALCHEMIST

vegetable fermentationIt was a huge honour to be asked to be part of this Toast campaign. The campaign was to highlight the launch of their new work wear collection Oas. I have loved receiving their catalogues ever since I first got one through the post 11 years ago. It dropped through my door having been recommended by a friend and I was instantly smitten. I swiftly bought a soft grey blanket and a pair of slippers, hoping to emulate the warm and cozy world they presented. They were the first company that I had ever come across that really sold a life style that captured the imagination so well. Always inspiring, with beautiful styling and photography.I have been thinking for sometime that I would like to write a blog. I wanted to share some of the things I have learnt over the years with my children and friends. It didn’t really occur to me that others might be interested. After this piece came out, I realised from the feedback I got, how many people were looking for answers. Not only where their skin was concerned, but also about fermenting and how it can help restore gut health and a sense of well being.I’m still wearing the clothes I was sent a few weeks before the shoot. They get better and better with each wash, becoming my good and treasured friends.

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