I'm just sharing my photos (and Simon's) of our afternoon in the forest last Sunday - a picture speaks a thousand words and certainly any chatter from my end won't do justice to the beauty of nature at its best in Spring With love, Kristina

Feeling beet-iful today! Photo: Emma Jane Hobden on Unsplash Beetroot Q&A How do I cook beetroot? You can have them raw, thinly sliced into a carpaccio with a drizzle of olive oil, and a pinch of smoked paprika, salt and pepper. Or you can chop them roughly and dip them in humous - their earthy taste will shine through. You can also roast or  steam with olive oil, spices and other vegetables if you like. Beetroot makes a delicious side dish or a great addition to salads with

Just the thing for Valentine's Day / Photo: Maryam Sicard on Unsplash Here's a quick and easy receipe if you want to truly steal someone's heart this month: Chop the red cabbage in rough slim strips Spread on a baking tray and drizzle extra virgin olive oil Add a teaspoon of mustard seeds and a teaspoon of cumin Roughly chop some hazelnuts and throw in the tray Pinch of salt and pepper Mix everything Put in oven at 200C for 15 to 20 min When ready, add feta cheese and some gr

As a root vegetable, celeriac offers carbohydrates alongside fibre, vitamins, minerals and a range of beneficial plant compounds. Compared to potatoes, it provides almost double the fibre per 100g, making it a satisfying and gut-friendly option. Flavour-wise, celeriac has a gentle nuttiness with hints of celery and parsley. It also plays well with others, absorbing surrounding flavours and adding depth to soups, stews and slow-cooked dishes. Five easy ways to use celeriac: Ra