Welcome. This is a collection of recipes, with very long intros, based largely on the ingredients in my farmbox.

IMG_0954It started as a challenge to see if I could feed the family mainly from the box but that idea quickly bit the dust. I simply cannot.

But writing here is often fun since my salaried work revolves around writing what a publisher wants. The freedom to scribble down whatever comes to mind based on a vegetable or two is liberating so I have carried on despite the flaw in the initial concept.

I teach cookery as well and most of this is now at Central Street, a community cookery school in Central London. The ingredients come from FareShare, which is a charity set up to tackle some serious issues around food in modern society: food poverty and food waste. I have yet to devote a post to these sessions but will soon rectify my ways. These classes are always a delight thanks to the people who come along and the fantastic raw ingredients, though it is staggering to see the amount of unsold food provided, for free.

In addition to the recipes, I post an occasional Farmboxdays Gazette, to share the things I’ve been reading that have nothing to do with recipes and everything to do with the politics of food. As a parent, I am particularly interested in School Food and Children’s Food issues and will include articles in this category as well.

Here is the bio bit, which is awkward to write myself, so briefly: I come from California, I have lived in France and now I live in England. My culinary experience was gained from years of living in France and watching people cook, in families and later in my own home, as well as receiving a Grand Diplome from L’Ecole de Cuisine La Varenne in Paris. Professionally, I have worked as an assistant to Patricia Wells in Paris, I was a Commissioning Editor at Weidenfeld & Nicolson in London but, since the birth of my second child in 1999, I now sit on the other side of the desk and work from home. In 2010, I obtained an MSc in Food Policy from City University London. I am currently on the committee for The Guild of Food Writers.

artisticfennelThere are no photographs of finished food. This may disappoint but it is important to acknowledge strengths and weaknesses. Food photography is an art and I do not take great food pictures. I am a published food writer* with many years of experience and recipe writing is where my expertise lies so I stick to it. I am working on the photography thing but there are only so many hours in the day. The point is, for this blog, the photo should not matter. What matters is cooking with ingredients from a short food chain and largely according to the seasons. You will need to use your imagination and picture the finished dish; hopefully the recipes will be inspiration enough. Unless specified, all the photos are taken by me, of food from my farm box, which comes from Riverford.





LWashburn colourGet in touch if you want, with queries or just to say hello: washburnlaura[at]yahoo[dot]co[dot]uk

*although I have a link to my Amazon page on this blog, I do not receive any payment for doing so. My book contracts are all flat fees, which means I receive no royalties on sales.



  1. Laura,
    I was hoping to find an e-mail address for you, but alas this is all I can find.

    I just received your new book (at least new in the US), The Pressure Cooker Cookbook, yesterday. While I haven’t cooked from it yet, I must say that I don’t think there’s a recipe in it that I wouldn’t consider trying. That’s certainly not true of many books where one is lucky to find a half dozen recipes they’re interested enough to try. Reavell’s photos certainly add another dimension to the book. They’re gorgeous.

    I have a few questions and a resource or two I’d like to share with you. Is there an e-mail address at which you can be reached?


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