CONSIDERED Magazine is an independently published, bi-annual print magazine featuring sustainable and mindful lifestyle and travel articles. For Volume Three Kim and I created a series of vegan recipes with a focus on seasonality, cleanliness, serenity and nutrition and used a selection of locally foraged and fermented ingredients.

In the photos; A simple vegetable broth with rock samphire, wild chervil, green asparagus, British peas, shallots, radishes & radish leaves; Grilled apricots & Mirabelle plums with elderflower drizzle and bay leaf dust; Wholemeal Khorasan bread with tarragon, aniseed and sunflowers seeds; Start of summer salad with purple potatoes, pickled rhubarb, wild Alexander buds, wild pink sorrel, fennel tops and rhubarb vinaigrette.