Herbs are seasonal, too...

How herbs fit into the rhythm of the year, and my favourite picks.

Aug 1 • 

Hugo Harrison

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July 2025

Toasted hay cream and roasted strawberries

A simple way to capture midsummer's magic, that you'll make again and again.

Jul 11 • 

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Anna Higham shares her five go-to cookbooks

Author and Quince Bakery proprietor Anna shares her essential reading list for cooking seasonally

Jul 4 • 

Hugo Harrison

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June 2025

The SHRUB guide to (early) summer

The world's best greengrocers share their favourite things to buy, and cook, right now

Jun 5 • 

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May 2025

The only pastry recipe I ever use

Sweet or savoury, this recipe is my go-to for all things pastry.

May 16 • 

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My five favourite cookbooks for cooking seasonally

The most dog-eared, food-splattered and well-loved books on my shelves.

May 9 • 

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Roman-style asparagus, goat's curd and herbs

A failsafe method for cooking it for those that like to keep things simple. A little on facts and folklore, too.

May 1 • 

Hugo Harrison

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April 2025

A simple guide to fermenting vegetables

A recipe for fermented wild garlic and a means of (quite literally) bottling the flavour and feeling of a time and place.

Apr 24 • 

Hugo Harrison

15

Wild garlic panisse

A crispy, salty and simple recipe with wild garlic, plus a few ideas for what to do with it later in the season.

Apr 17 • 

Hugo Harrison

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Why salad is always best in spring

A recipe for my favourite green salad, and two ways you can make any coming-together of leaves taste wonderful.

Apr 10 • 

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Magnolia and forced rhubarb meringue

Syrup-soaked magnolia, rhubarb compote, chewy meringue and wild flowers make a very special dessert for springtime.

Apr 4 • 

Hugo Harrison

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March 2025

Welcome to Salt and the Earth

A newsletter that celebrates seasonal ingredients and the farms they come from. Full of recipes, stories and podcast entries to help you feel more…

Mar 29 • 

Hugo Harrison

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