Summer brings an abundance of garden tomatoes, bursting with vibrant colours and sweet-tangy flavour. From cherry and baby plum tomatoes to hearty beef varieties, they’re perfect for fresh salads, homemade sauces, pasta bakes, and bruschetta. Learn how to make the most of your seasonal tomatoes, including tips for freezing and storing, straight from the garden to your kitchen.

Garden Peas — A Small Green Reminder of Slower Days
There’s something grounding about garden peas — especially when they’ve come straight from the garden. Not a market, not the freezer, but a real patch of earth.
There’s a rhythm to shelling them, a kind of quiet therapy. It’s not quick, but that’s the point. It forces you to slow down, to pay attention.
This post isn’t about reinventing peas — it’s just a soft pause to notice them. From backyard to plate, they still bring a small joy that doesn’t ask for much.

Sometimes recipes don’t come together the first time. Here’s my honest story of reshooting a couscous salad to match the fresh, vibrant dish I love to eat.