Born in the West Riding of Yorkshire, England in ‘69. A graduate in Conservation and Landscape Architecture, I have explored the world and proudly spent the last twenty years working collaboratively with diverse communities organising and implementing projects and ideas. Within this, a commitment to green initiatives, wellbeing, sustainable living and spiritual practice are key to my love of life. As a self-taught plant based chef specialising in medieval food I have expanded this approach onto the plate, running a successful food based enterprise. Now with a small holding on Dartmoor, in England, I grow organic food and produce rare varieties of apple juice. I am currently writing a sci-fi fantasy book and learning Gaelic. 
Kartoffel Pflaumensuppe
@www.draeyk.com
A recipe from a dear friend’s Grandmother, tweaked by me.
REMEBER! With ally recipes, keep tasting and alter it to YOUR taste! Thats’ how we learn to ‘be the dish’ not just makers of the dish!
One onion; diced, 6 cloves garlic; roughly chopped and fried till soft and golden
Add 200g smoked tofu (pre-fried)
Add 1.5 litre water
If you are not using smoked tofu, then add smoked paprika (half t-spoon), the key is to have a smoky taste.
Add to this 1/4 finely diced fennel bulb and one diced carrot
Add 1tsp thyme, 1/2 tsp oregano, 1/4 tsp ancho chilli (ads spice and smoke, if not add 1/2 tsp ground black pepper) 10cm stick of rosemary, 10cm stick bay leaf, 1-2 tbls tamari. 2 tbls apple concentrate
Add 4 medium potato roughly cut into quarters
Add 3 diced firm plums (you can of course used preserved plums)
Cook for about 30 minutes
Salt to taste, add 3 halved firm plums and handful of chopped parsley and cook for 5 minutes… serve with sprinkle of fresh fine chopped parsley and chives.
