The Circus Gardener's Kitchen

seasonal vegetarian recipes with a side helping of food politics

pumpkin and cavolo nero risotto with pumpkin seed pesto

This delicious seasonal recipe for pumpkin and cavolo nero risotto with pumpkin seed pesto is the latest in a monthly series of recipes I have created in partnership with Suma Wholefoods. In these recipes, I use products from Suma’s extensive range of organic and ethically sourced products, and the recipes appear both here on my blog and on the Suma website. To make this hearty dish I’ve used two wonderful […]

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parsnips with polenta and sage

Long term readers of this blog will know that although I am strongly opposed to the unfolding disaster that is Brexit, I have also been a consistent critic of the European Union’s Common Agricultural Policy (CAP). Through its complex and costly system of grants the CAP has effectively subsidised intensive farming, exacerbated global food inequality, and favoured large agri-businesses and landowners over small scale and organic farmers. It has also […]

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roast potato and thyme stacks

As I write, the UK is less than a month away from leaving the European Union and yet we still have so little certainty about many aspects of our future outside the EU. The “oven ready Brexit” that the Prime Minister promised has – predictably – failed to materialise. Given how dependent we are on other EU countries for the food to feed ourselves, the prospect of crashing out of […]

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mushroom, hazelnut and cranberry strudel

This recipe is the latest in a monthly series of recipes I have created in partnership with Suma Wholefoods. In these recipes, I use products from Suma’s extensive range of organic and ethically sourced products, and the recipes appear both here on my blog and on the Suma website. This month I have made a delicious vegan Christmas main course using wholesome ingredients from Suma, and it’s packed with great […]

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oyster mushrooms char sui

The ancient Greek philosopher Plutarch once explained his reason for not eating meat thus: “but for the sake of some little mouthful of flesh we deprive a soul of the sun and light, and of that proportion of life and time it had been born into the world to enjoy”. In the case of the British intensively reared chicken, that “proportion of life and time” has now been reduced to […]

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zhug-roasted vegetables with halloumi

Professional football players have a reputation for being paid huge wages and living lavish, hedonistic lifestyles. One young man who has done a lot recently to dispel that image is Marcus Rashford, a young forward who plays for Manchester United and England. Before the Covid-19 pandemic began to impact he had set up a charity campaigning on homelessness. Since the pandemic he has established a food charity which has so […]

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aubergine, butternut and lentil massaman curry

This recipe for aubergine, butternut and lentil massaman curry is the latest in a monthly series of recipes I have created in partnership with Suma Wholefoods. In these recipes, I use products from Suma’s extensive range of organic and ethically sourced products, and the recipes appear both here on my blog and on the Suma website. Massaman curry is a Thai dish which may well have originated from the Middle […]

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quick carrot pickle

Last month, the UK’ Environment Agency published figures which showed that only 14% of rivers, streams and lakes in England can be designated “ecologically healthy”. The remaining 86% fail to meet standards for “pollution safety”. The three main sources of pollution of these waterways are industrial waste, sewage and agrochemicals used in intensive farming. The UK government had previously set a target for all water bodies in England to be […]

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smoked aubergine and lemon soup

Carbohydrates, which now make up the bulk of most of what we eat, only became a significant part of the human diet after we began practising agriculture some 10-12,000 years ago. Before then, our ancestors would have had a much higher protein and much lower carbohydrate intake than we do. They would also have had much more active (if considerably shorter) lives than us. The one thing they did not […]

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mushroom, black bean and quinoa burgers with vegan aioli

This recipe for mushroom, black bean and quinoa burgers with vegan aioli is the latest in a monthly series of recipes I have created in partnership with Suma Wholefoods. In these recipes, I use products from Suma’s extensive range of organic and ethically sourced products, and the recipes appear both here on my blog and on the Suma website. These lovely vegan, gluten-free burgers are a delicious and nutritions combination […]

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