HeyJaredNicola Galloway Homegrown Kitchen
Join my free fortnightly newsletter for seasonal recipes, upcoming events, and more homegrown goodness. You can also become a paid member to access my 'Kitchen Essentials' series – a monthly deep dive into foundational recipes, cooking videos and more.
- Indexed issues, last 90 days
- 6
- Latest publication
- Sep 18, 2026
- Audience
- Checking…
- Earliest in this view
- Jul 6, 2026
Latest issues
Spring recipe: Carrot & Orange Cakes (opens the original)
Read excerpt
And just like that, we have come full circle back to spring. The beginning of a new growing season with so much potential. Over the years I have dialled my summer planting back to grow what works in my garden and what we actually eat in abundance. That list is whittled down to a handful of favourites, which include, but are not limited to, cocozelle zucchini, purple beans, small cucumbers (I love Marketmore from Kings Seeds), Isle of Capri tomatoes (I mean, does any other tomato even compare!),
Homemade: How to make Kimchi (opens the original)
Read excerpt
I love making food from scratch, but with a busy home and work life, I don’t always have the time to make all the things. However, there are some homemades I always make time for, and that is keeping a few ferments in the fridge. In her book Ferment for Good, Sharon Flynn calls ferments ‘the slowest kind of fast food’, and I couldn’t agree more (a great book, by the way). They take a little time to make, then a few days of unattended time to ferment, and once they are ready, they are the quickes
Late Winter: Slow-Cooked Beef & Ginger Stew (opens the original)
Read excerpt
There are little hints of spring beginning to appear in the garden. The magnolia is blooming, and I’ve noticed the first buds forming on the plum trees, ready to open in the coming weeks. Yet it is still cold outside, and those cosy winter meals are what see us through these last weeks of the season.This week I’m sharing a hearty and warming Beef & Ginger Stew, inspired in part by my Nana Ngaire’s old-fashioned ‘drip stew’. It’s the sort of meal I find myself wanting at this time of year – warmi
Chocolate Berry Molten Cakes (opens the original)
Read excerpt
This week’s newsletter is going out a little later than usual as I have just returned from a busy weekend teaching three sourdough classes in Canterbury. It was my first trip back after my injury, with the bonus of my lovely Mum joining me to help with some of the lifting and preparation.These weekends are big undertakings (taking weeks of preparation), so coming home knowing everything had wonderfully fallen into place and having spent time with such a great bunch of people interested in learni
Soup Season: Chicken and Rice Soup (opens the original)
Read excerpt
I adore soup. In winter, I eat it almost every day – often more than once. There is a running joke in our house that if Mum is cooking, it will probably be soup. That’s not entirely true (although perhaps my family would disagree!), but it has become a reliable way to encourage the teenagers to cook if they’re hoping for something different.Luckily, I’ve trained them well, and they each cook at least one meal a week. My son, in particular, is wonderfully adventurous, so we regularly get to try n
Publishing over time
Last 90 days. Choose a month to open its work.
Recurring subjects
Named in the text we hold. One piece can cover several.
Audience
No verified audience measurement yet.
About this data
Counts cover the work we have indexed. Tone needs enough text and a confident classification. Excerpts and episode notes are not full articles or transcripts.
Identity or attribution wrong? Suggest a correction.