Everything we've published

A 28-page illustrated field guide to the herbs and spices you already own — what each one tastes like, what it loves to be paired with, how to buy and store it, and how to actually cook with it.

PDF · 28 pages

On practical knowledge, slow publishing, and why a good instruction is worth more than an inspiring photograph.

September 12, 2026

Cooking more from scratch doesn’t have to mean changing your whole kitchen overnight. Start with one meal you already make often, learn one part of it from scratch, and practice until it becomes easy. Then move on to the next.

September 12, 2026

The most storable fruit in a temperate garden — if you pick it at the right moment.

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A tender annual that gives more the more you cut it — and bolts the moment you stop.

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A gardener's plant more than a kitchen one: unmatched as a fertiliser, no longer used internally.

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A powerful oxidiser that disinfects well and reacts badly with almost everything else in the cupboard.

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Vigorous, useful, and genuinely invasive if you put it in a bed.

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A Mediterranean shrub that dies from kindness far more often than from neglect.

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Botanically a fruit, culinarily a vegetable, and ruined by refrigeration.

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Dilute acetic acid. Excellent on limescale, useless as a disinfectant, and harmful to stone.

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