Season 2, Episode 3

Learning to cook with the seasons

with Alice Robertson

We live in a time of the “global supermarket” where many foods are available all year round and our need to eat seasonally has diminished.

However, with lockdown forcing many of us back into the rhythm of meal planning and with a shortage in staple ingredients we’ve had to get more creative with our cooking.

My guest this week is chef Alice, founder of Alice Through The Year, who hosts cookery workshops creating simple delicious meals using seasonal ingredients and store cupboard staples.

Alice’s loves creating meals based on the season and her enthusiasm for cooking is infectious! This episode is jam-packed with practical tips for how we can eat seasonally, sustainably, and still be satisfied while feeling the many benefits of a seasonal diet.

Book recommendations:

Alice Through The Year:

Aiden Carroll Modern Day Rebels

We have a global supermarket now, we can have anything at any time of the year….. and to me there’s so much that’s amazing, that’s grown in our own back gardens, our own fields that we can be championing.”

_Alice Robertson

Modern Day Rebels Aiden Carroll

Learnings

  1. Eating seasonally can help to reduce our carbon footprint.
  2. Cooking can be a creative outlet and helps us embrace our failures.
  3. There are simple steps we can all take to reduce our food waste.

Listen On:

Season 2, Episode 3 - Learning to cook with the seasons with Alice Robertson

by Modern Day Rebels

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