The Plant Deli

14/07/2026

100% garden broth including beetroot, carrot, courgette, sweet potato vines, cucumber vines, Turks turban flowers, chives, nasturtium, radish leaf & garlic

06/07/2026

I ❤️ veg 🥬

My little slice of permaculture this summer. Been pretty much living off the garden 70% of the time and it’s a great feeling. Working on companion plants, soil health, crop rotation and mixing veg into everything else. Currently enjoying watching this beast of a squash take over the entire garden 🤌 (last slide)

So much of what I grow goes into my seasonings, salts, and food through zero waste methods. Keep your eyes peeled for the next limited product and retreat! ❤️❤️

19/05/2026

Small batch citrus fire seasoning available to order in 41ml pots for £3 message me for details- ideally local (Retford) otherwise postage costs will incur.
About
Kindly received some Scrooby Top apples from last years harvest which in turn made a small batch of Nottinghamshire apple cider vinegar. As usual this was then infused over a period of months to create different flavours of vinegar. What was strained was then dried at 40C to create this salt seasoning bursting with flavour. Because I dry my seasonings at a low temperature, whilst a longer process, it causes less harm to the yeasts and bacteria present in fermented foods.

Most store bought ferments are pasteurised because it’s easier to control the food safety element; with good bacteria, comes the risk of the baddies. In my experience though, the chance of microbial risk is so low because usually the acid or salt content is high enough to create an inhospitable environment for anything to thrive. Furthermore, in my own view, the benefits of eating probiotic rich and fermented food is far greater than eating food advertised as “healthy” but actually completely void of microbes. There have been tonnes of studies on the gut and the impact raw/unfiltered food has on us, but it’s not my job to preach- you can do your own research.

This seasoning is high in acetic acid which has been linked to improved metabolic function by stabilising blood sugar, improving satiety and can, of course, act as an anti microbial itself, killing harmful bacteria (hence why I find it fascinating that so much vinegar is pasteurised!)

Because of the juniper, garlic and citrus fruits present during infusion, the flavours take on a woody tang. In my head it’ll pair well with Middle Eastern and Portuguese flavours, perhaps replicating a lemony sumac or even a zesty Spanish herb rub. Would like to try with a tahini heavy hummus on a ye**ty sourdough with polyphenol rich olive oil. Maybe a peppering of wild garlic flowers to finish if there’s any knocking about still?

16/04/2026

Magnolia blossom stuffed with purple dead nettle and wild garlic cashew nut cream

14/04/2026

Lucky enough to find this dryads saddle popping out after yesterday’s rain. Gotta be a 10/10 mushroom 🍄‍🟫

04/03/2026

Hello all! Can’t wait to co-host this wonderful little day with
We’ll be over in holmfirth for the day with loads on offer. Sam will be doing her sensory woodland walks and I’ll be cooking up a soup up on the fire. We’ll also be having a go at birch sap collecting and planting a seed for the equinox. Followed by some seated yoga and breath work before watching the sunset. Community day available and open to everyone.
Message me on here or or to book on so we know numbers.

03/03/2026

Super excited for this little afternoon community retreat. Will be serving up some soup on the fire using the best ingredients march has to offer. Get in touch if you would like to join us! Loads on offer for the day. Pay what you feel ❤️

Super excited to be teaming up with our Lucy from The Plant Deli to deliver this beauty spring equinox celebration - our first community focused retreat. An immersive sensory experience in nature to help you breathe, bring some inner peace, stretch and “spring” into Spring.
Everyone welcome - pay as you feel.

25/01/2026

A surprise crop of homegrown oyster mushies reminding me it’s time to get the next batch of rye inoculated for this year 🍄