Peel and chop the parsnips, potatoes and onions. Throw all the ingredients except peas into a pan cover with water. I used 1 litre to start as I prefer my soup on the thickish side.

Yesterday was a lovely rainy cooking day. My mandarin tree is laden. I actually have to be honest I nearly broke up with orange almond cake.

I’m running a cleanse this week. I’ll start tomorrow today I’m enjoying one of my favourite fish dishes. Double the miso topping for two and so on.

Recipes thanks to one of my favourite insta foodies @warrenmendes

This is called the Chuck it all in soup. Add 1/2 cup Chinese rice wine and 1-2 tablespoons tamari or soy depending on how salty you like it, add your water and just let it simmer away.

1 cup yellow split peas, soaked in cold water overnight and drained, 1 onion, chopped, 2 cloves garlic, chopped, 2 cups roasted pumpkin, 2 tablespoons ghee, 300g ricotta, cut in wedges