Twice as nice, inspired recipes to make your organic meals go further.

This Organic September, we’re working with Jenny Chandler to share her recipes and tips to make the most of your seasonal produce and store cupboard essentials. We’ll be providing a series of recipes that, with some minor tweaks, can provide two distinctly, deliciously different meals – reducing your time, energy, and food waste in one go. Nice!

We’ll be releasing a new recipe every Thursday in September. Sign up to our newsletter to make sure you don’t miss them.

P.S. When you sign up to our newsletter, you’ll get 10% off your shop which you can use to recreate the recipes.

Tag us in your creations on social media!

About Jenny Chandler

Jenny Chandler is a Bristol-based cook and food writer, is passionate about getting more natural, wholefoods on our tables. She runs workshops, with both food industry chefs and home cooks, focusing on putting plants at the centre of the plate. Jenny believes that using economical pulses and grains as the bedrock of our cooking, makes spending that bit more, on sustainably produced vegetables, fruit, dairy, meat and fish, a much more viable option.

Jenny has written a number of cook books, including A Good Appetite, Pulse, and Green Kids Cook, that celebrate cooking from scratch, using simple techniques and the very best ingredients. She is a regular judge for the Soil Association’s Best of Organic Market Awards, championing and celebrating the very best that our farmers and producers have to offer.

The recipes

Jenny Chandler’s Roast Vegetable Tart – Perfect for September’s changeable weather, served hot or cold.

Jenny Chandler’s Seasonal Squash and Vegetable Stews – Batch cooking without the repetition.