Rhubarb is one of the easiest plants to grow, and it’s guaranteed to produce a crop every year. This will become two different things: rhubarb syrup for drinks and rhubarb compote, as a great seasonal and local alternative to lemon curd on cakes.

This homemade soy yogurt is easy to make at home, completely packaging-free, and made with natural ingredients. It’s a simple, sustainable alternative to store-bought yogurt—fresh, creamy, and free from unnecessary additives.

Okara, the pulp left over from making soy milk, is a wonderfully versatile ingredient that can be used in many dishes — for example, as a base for simple, savory nuggets.

A simple way to transform soybeans in only one step into fresh soy milk and protein-rich okara — a versatile ingredient used in dishes such as bolognese, nuggets, and many more recipes.