Hello and welcome to the March 2026 Compendium.
This is the place where once a month I share a few things that have held my attention and/or suit the time of year that I hope will feed your senses. Things to eat, drink, listen to, and more. Thank you for the comments, emails and Notes relating to earlier ones: I’m delighted it’s being so well received.
1: Hello again
Happy end of March to you. I hope it’s been a good one for you and that if you are in the UK, spring has truly arrived. If you are elsewhere, I hope the weather suits your mood.
Here in Devon, the gorse flowers are fizzing with pollinators, the chiffchaffs have returned, rhubarb is creaking in the garden (the cake below is a very good way with forced or regular stalks) and these slightly nippy bright mornings are as good as it gets as far as I’m concerned.
I hope you enjoy the few things I have for you below.
2: Eat
Ginger and allspice olive oil cake with double ginger rhubarb
I make different versions of this deliciously nutty, moist, flourless cake, depending on mood and time of year. This is the core recipe - to which I might add a few quartered plums or peaches in summer. Today, I made it with a tin that was 23cm across as I wanted a wider helipad on to which to land the rhubarb: it gave a shallower cake that took 35 minutes to cook. Make a friend of this recipe and you’ll return to it often and make it your own with different spices and fruit, in or on.
By all means serve this in slices with a jug of cream, but if you fancy a pud for everyone to dive into, as I did, pile the rhubarb into the cake, spoon over with the cooking syrup, and anoint generously with double cream.
120g olive oil
120g caster sugar
3 eggs
200g oats, blitzed in a processor to a coarse powder
50g ground almonds
1 ½ tsp baking powder
1 ½ tsp ground allspice
3 testicles of stem ginger, chopped
Preheat the oven to 180°C.
Line the base of a deep, loose-based 20cm round cake tin with baking parchment.
Whisk the oil and sugar together thoroughly. Whisk in the eggs.
Mix together the oat flour, ground almonds, allspice and baking powder. Stir into the batter, along with the stem ginger, until full incorporated. Pour into the cake tin.
Bake for 50 minutes, then test with a cocktail stick or cake tester: it will come out clean when ready
Allow the cake to cool a little, before running a knife around the edge of the cake and releasing it (with the base) from the tin.
From my book, Abundance
3: Ears
This month’s playlist is just a snapshot of what I’m listening to at the moment.
I hope you enjoy it.
4: Eyes
Ed Smith’s Peckish
Ed Smith writes great cook books. His latest is no exception.
Here’s the blurb:
A collection of winning chicken dinners, for any day of the week.
In Peckish, Ed Smith showcases over 80 straightforward chicken recipes that will have you coming back for more. Arranged by the different cuts of chicken (drumstick, thighs, breast, wings, etc), as well the whole bird, recipes include midweek meals such as Sherry Cherry Tomato Chicken Traybake, Lemon and Sage Piccata and Poached Chicken and Asparagus Chopped Salad, as well as dishes like Buttermilk, Honey and Mustard Roast Chicken and Chicken and Chestnut Suet Pastry Pot Pie that are worthy of weekend gatherings.
Sounds pretty good doesn’t it, and it is even better than you’d hope.
Hive Books has it with a discount here.
And if that isn’t enough, Ed’s excellent Substack is very worth your time.
Watch later: Author Live with Sami Tamimi
Having written as core part of the Ottolenghi stable, Sami Tamimi’s first solo cookbook - Boustany: A Celebration of Vegetables from my Palestine - is a celebration of Palestinian food and culture, taking vegetables as its focus.
The other day, I had a great conversation with Sami, including questions from some of those who came along to the ‘Live’’, and you can watch it by clicking below.
And happily, Sami is here writing on Substack - at Sami Tamimi. I hope you’ll subscribe to it - his recipes and words are really worth your time.
Watch later: Writing Process Live with designer Matt Cox
Matt Cox has designed a good few of my books, worked on Diana’s Henry’s most recent books and much more besides.
Do take a look at his brilliance here, and you can connect with him on Instagram here.
I’m delighted Matt joined us to talk about everything to do with design, book design, and how he goes about what he does in the hope of realising the full potential of a book. I love what he does and how he does it: a creative, collaborative pleasure of a man, who not only makes books sing, he also affects how a writer (and later the reader) perceive the book.
5: Drink
Black limeonade
I think I might have shared this a year ago, but never mind - it’s a good one to have to hand now the weather is turning here in the UK. On the first day of the year where I get in the car to be welcomed by the smell of sun-warm interior, I make this most refreshing of sunny-weather drinks. The triple sours of black lime (sundried limes, now in the spice section of most supermarkets), citrus and hibiscus (in many health food stores as well as online, like here) make for a beautifully complex lime-lemonade that never oversteps the mark. If you were to try an equal measure of gin to limeonade, and tonic in place of the sparkling water, you may find that your disposition improves.
Makes 400ml
400ml water
250g sugar
2 black limes, punctured
zest of 2 lemons
zest of 1 lime
6 dried hibiscus flower
sparkling water and ice, to serve
In a medium sized pan, bring the water to a simmer and stir the sugar in until it has dissolved. Add the black limes, citrus zest and hibiscus flowers and gently simmer for 15 minutes. The liquid should have become more syrupy, and the colour a pleasing crimson. Allow to cool a little, strain through a sieve into a jug, before pouring into a sterilized bottle - use a funnel if you are as messy as I. Once cool, refrigerate.
Serve diluted with sparkling water: 1:5 limeonade to water is a good place to start. And when the weather is less than special, a similar ratio of limeonade to boiling water works wonders. In the unlikely event that you don’t finish this within a day or two, it will keep for a couple of weeks in the fridge.
6: Garden
Blue honeysuckle
A wonderful attractive, small shrub which yields fabulous crops of a berry resembling a small blueberry and with the flavour of blackcurrants and blueberries but an unmistakeable edge of honey – hence they’re also known as ‘Honeyberry‘. With its unusual surfboard-shaped fruits, this variety is heavy-cropping, producing masses of sweet fruits from mid-May to July depending on location and variety.
The fruit is one of my favourite fruits, and especially welcome being the earliest of the year.
Grow two varieties to promote good pollination and heavier yields - there’s a twin pack where we choose two to pollination-compatible varieties that offers a discount too.
Hardy to -15°C or so and happy in sun or part shade.
Click here for more info and to buy.
And if you’d like to hear more about new stock and offers from my nursery, please click here.
Don’t forget, if you are a paid subscriber] in the UK you get 25% off all plants and seeds.1
7: The Abundance Writers’ Resource
If you are an aspiring writer, or perhaps someone who has been published but a little stuck, or maybe you are wondering how to make the most of what Substack has to offer, I can help.
Every month, I host four online events, which while widely interesting to many include some that are especially useful to writers looking to make the most of what they do. If that sounds like you, it’s time to prioritise your development.
an Author Live: in conversation with an author
a Writing Process Live: in conversation with someone in the writing world; perhaps a publisher, editor, agent, photographer, journalist, designer, or whoever: you get the picture
and an Ask Me Anything Live: this relates to any aspect of writing a book, writing for other publications, finding or developing your voice, or creating, developing and maintaining a Substack - in short, anything to do with the process of writing, reaching decision makers (such as publishers), the practicalities of developing ideas, and becoming a better writer
a Writing Group Gathering: where we write to a prompt, a ‘commission’, or theme, and meet via Zoom to discuss, read, and share
Together, these events can make a real difference to your development.
As well as being live, the Author Lives and Writing Process Lives are available to watch later. Click here to see what’s coming up and watch previous conversations.
April’s dates for your diary
This month’s four online events are for any writer looking to make the most of what they do.
Author ‘Live’ - Catherine Phipps
Catherine Phipps is one of my favourite food writers. She’s written a few absolute classics, including Citrus and a couple of pressure cooking books, including Modern Pressure Cooking which are the absolute bibles for that genre.
She’s also a great ghost writer, having written many books with various household names and restaurants.
Her recipes are tested to within an inch of their lives, always rewarding, and she ought to be even more widely recognised for her brilliance. She might be the only person I’ll allow to have an author pic with the Ramsay knuckle on the chin, she’s that great.
On Wednesday 15 April, 10am GMT, Catherine and I will be chatting about all aspects of what she does, including deep dive single subject books such as her Citrus, as well as ghost writing, inhabiting other people’s voice, and developing your own. All you need to join us is the Substack app - you will be notified as we go live. Here’s a link too. I hope you can join us.
A Writing Process ‘Live’ with Stephanie Jackson, Publishing Director, DK Life
I’ve known Stephanie Jackson a good many years, and she is that rarest of things: a dynamic powerhouse, loved by all, who makes a huge amount of good things happen. She has great judgement, faultless taste, and a characterful vision.
After 15 years at Octopus, leading the Aster, Gaia, Godsfield, and Hamlyn imprints, Stephanie is leading the commercial and creative transformation of DK publishing, including its new imprint DK RED. She also serves on the board of the Abergavenny Food Festival, as a judge for the Gaia’s Nature Writing Prize for Working Class Writers, and a mentor for the organisation Creative Access.
On Tuesday 14 April, 10am GMT, Stephanie and I will be chatting about what she does, what she’s looking for, how aspiring writers might approach publishers if they’re hoping to maximise their chances of success, and more besides. We’ll be doing it as a Substack Live: all you need to join us is the Substack app - you will be notified as we go live. Here’s a link too. I hope you can join us.
Ask Me Anything Live
Once a month, I run a session for writers to ask me anything. This month’s is about any aspect of Substack. If you have a question, an issue, are troubled by something not developing as you’d like, join me.
Click below to register.
The Abundance Writing Group
Every month, I hold a gathering for writers - a dedicated space to direct creativity at a single focus. On 15 April, I will set a writing prompt by email for all who are registered - see below - ahead of the zoom gathering on Wednesday 22 April 6pm GMT. That gathering with give everyone opportunity to discuss how it worked for them, what they wrote, and anything that came up. There will also be chance for some to read their work - a challenge for most, but an important one.
Click below for more info and to book on.
8: Food Writing Retreat
If you want to shortcut your development as a writer, be immersed in a creative environment that will help you make the creative and practical steps you hope to, then this is for you. Whether you are a novice or more experienced - we’ve had everything from newcomers to those stuck after a few books - we can help.
If you are interested in food and great writing, you’ll know Diana Henry. For a dozen years or so or so we’ve run food writing retreats and we have just released one for autumn. People have come from as far as New Zealand, Hawaii, New York, Canada and, indeed, Lyme Regis.
Friday afternoon 30 October – Monday morning 2 November 2026
If you have aspirations to write about food in any context, are a relative novice or already established but stuck, in need of inspiration and a fresh look, this is for you.
Some things to bear in mind:
life is too short not to pursue your creative aspirations
it is difficult to reach your professional or creative potential without continued investment in yourself and it
you are perfectly normal if you suffer from imposter syndrome and/or the imaginary jury on your shoulder. They may never go but they can be humoured without allowing them to stop you doing things you really ought to do
don’t worry if you are a novice
you would not be the first to come to one of these retreats if you have had books published but feel like everything is bobbing along ok and could do with an enlivening dose of inspiration and drive
we stay in a gorgeous manor house and adjacent buildings
all food and drink is included and is created by the brilliant duo who cook for Diana’s books and more besides
if those who’ve attended before are anything to go by (click the link below to see reviews/comments), this will short cut so much for you and leave you in a different place to where you are now
the food is excellent, the company warm and welcoming, and if previous years are anything to go by there is every chance you will make long term friends
however excellent the value, we appreciate the cost is significant. Remember: this is serious professional development - many have gone on to write books, articles, bestselling Substacks and more. The price of a shared room, all food, drink and accommodation is repaid in 28 paid Substack subscriptions for a year at the average rate, or a few paid commissions, etc
Click below to read more and to book.
Annual paid subscribers get £50 off the weekend - so the subscription pays for itself. Email me for more information.
9: Thank Heavens For…Björk
I remember when The Sugarcubes’ first single Birthday was released almost 40 years ago, and we were all agog. Since then, Björk has constantly dazzled, and been as only she can be. In possibly the clearest indication of my ridiculousness, I read a review for her universally acclaimed incredible Cornucopia shows with orchestra and choir and more besides (a snippet of the show here) before a small alarm went off in my head, that many many months before I had bought tickets to that very gig and forgotten to add it to my calendar.
In Manchester a couple of weeks ago she performed with the incredible Rosalía2 and reminded me that I shall regret that dosiness for a very long time.
More soon…in the meantime, happy end of March to you
Mark
If you haven’t already, give her latest album a listen - it’s really unlike anything else
Good morning Mark, I'm not sure I'll come across a better recipe ingredient than '3 testicles of stem ginger, chopped'... It certainly raised a smile... And then a short ponder 🤔🤔... I'll say no more other than my recent gift of beautifully formed, preserved stem ginger were on the small size 😜
I would just adore the writing retreat... Maybe next year 🙏
Have a wonderful Sunday... The sun ☀️ is shining here in central Italy.
Oh I would say there were self-made bruises from kicking yourself about the Bjork gig. Isn't Rosalia great? I am loving all things Spanish this week after my lovely trip to sunny Seville ☀️ Great to have the clocks go forward and propel us into Spring properly 🌱🌼