The Journal
Plants as food: herbs, spices, edible flowers, preserves, infusions and botanical ingredients.
Sea buckthorn is an extraordinary fruit to look at and an uncompromising one to eat. Intensely tart and brilliantly orange, it becomes considerably more approachable when gently cooked with orange and just enough sweetness to soften its edges.
Read the articleVitamin E is usually encountered in skincare as the name of an ingredient on a label, yet tocopherols are naturally present throughout the foods we eat. Rather than adding a supplement to a recipe, this granola begins where vitamin E does naturally: with nuts and seeds.
Read the articleRose belongs as naturally in the kitchen as it does in the perfumer’s bottle. Paired with pistachio and a restrained amount of cardamom, it produces a fragrant, moist cake that draws upon a much older culinary relationship with the flower than modern rose-flavoured confectionery sometimes suggests.
Read the articleButtery brown-sugar biscuits scented gently with culinary lavender and studded with crystallised ginger, made as a simple cut-and-bake dough that can be kept in the freezer for those afternoons when only a freshly baked biscuit and a good cup of tea will do.
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