Last chance to donate your apples this weekend!
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THANK YOU to everyone who has donated their apples so far to the West Oxford Apple Juice project! We have … Read More

New apple drop off date – plus recipes!
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Thanks to those who dropped off their apples at the weekend.  We now have 2 more dates for dropping off: … Read More

We need your apples – be part of our very own West Oxford juice blend this autumn
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  Apples to spare?  Hate the waste? We’re collecting apples to make into West Oxford Apple Juice.   The plan: We … Read More

Spotted: Hugh Fearnley-Whittingstall checks out West Oxford Waitrose ‘unpackaged’ pilot
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If you read the national news or are on social media of any kind, you should have seen that yesterday … Read More

Delicious picks of the season from Cultivate [warning: this post might cause your tummy to rumble, best not read in the office]
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Whatever your food plans this January, it’s worth reducing meat and dairy wherever you can, as highlighted by the IPCC … Read More

Five ways to help people reduce their meat intake – without them noticing
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Giving people all the info they need about the environmental, ethical and health reasons for reducing their meat intake is … Read More

Struggling to ditch meat? Here are five ways to resist the temptation
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For those of you looking towards a 2019 with less meat and finding the idea daunting, The Conversation has this … Read More

How do you market meat and how about a plastic-free zone? Our new letter to local supermarkets
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Thanks to LCWO committee member Ruth (with input from newest volunteer Helen and other committee members) for pulling together this … Read More

Caitlin’s award-winning vegan apple cake!
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Well that was fun! Thank you to those of you who cam along to Beet the Waste ii at the … Read More

Stuffed mini pumpkins – not just good for halloween [September – November]
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Once again, it’s that pumpkin time of the year, when thousands of pumpkins are bought and loved – and then … Read More

Briam [August – October]
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A seriously tasty dish hailing from Crete, which warms us with memories of the summer sun through its use of … Read More

Onions Baked with Cream and Parmesan [January]
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Ingredients – 4 large onions – 300ml (10fl oz) double cream – A handful of grated Parmesan – Salt and … Read More

Coleslaw [February]
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Ingredients – 1 medium carrot – ½ a medium green, white or savoy cabbage – 1 small or ½ medium … Read More

Warm pumpkin and walnut salad [October – November]
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Ingredients – 800g (2 lb) pumpkin or squash – 100g (4 oz) walnut halves – Peppery green leaves such as … Read More

Warm Cabbage, Onion and Apple Slaw [February]
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Ingredients – 1 onion (red’s fine) sliced very finely – 1 medium green or savoy cabbage, sliced thinly – 2 … Read More

Apple and Cinnamon Cake [October – December]
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Ingredients – 175g (6 oz) brown sugar – 175g (6 oz) softened butter – 175g (6 oz) self raising flour … Read More

Gazpacho [September – October]
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Ingredients – 700g (1½ lb) chopped ripe tomatoes – the riper the better – 1 cucumber peeled and chopped – … Read More

Blackcurrant and Chocolate Chip Cookies [June – July]
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Ingredients – 125g soft butter – 150g soft brown sugar (I used molasses sugar, but the sandy brown stuff works … Read More

Runner Beans in Garlic [July- September]
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Ingredients – 500g (1lb) runner beans – 2 cloves of garlic, peeled and finely chopped – 25g (1 oz) butter … Read More

Courgette and Lemon Salad [August – September]
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Ingredients – 3-4 courgettes – Zest of 1 lemon, plus 2-3 tbsps of juice – Zest of 1 lime, plus … Read More

Rhubarb and Ginger Pudding [March – June]
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Ingredients – 100g (4oz) soft butter – 100g (4oz) caster sugar – 2 large free range eggs – 100g (4oz) … Read More

Swiss Chard and Couscous Gratin [April – May]
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Ingredients – 400g (14 oz) Swiss chard – Knob of butter – 100g (4 oz) couscous – 50g (2 oz) … Read More

Nutty Rhubarb Crumble Cake
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Ingredients Rhubarb 400g (scant 1 lb) rhubarb zest of 1 orange 2 tablespoons demerera sugar Topping 60g (2 oz) unsalted … Read More

Hazelnut Vinaigrette [May – October]
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Ingredients – 1 tsp chopped roasted hazelnuts – ½ tsp Dijon mustard – 1 tsp runny honey – 1tbsp chopped … Read More