Amelia Thompson
Food & Sustainability Writer
Writes about growing your own food, seasonal eating and where ingredients come from.
About
Amelia writes for MyCookingCalendar about home growing, seasonal eating, herbs and the journey ingredients take from soil to plate. Her focus is helping readers connect with where food comes from and cook more seasonally.
She covers urban gardening, herb cultivation, simple preservation and lower-waste cooking, with practical tips for small spaces.
Articles by Amelia Thompson
British Afternoon Tea: History, Etiquette and Recipes
A complete guide to British afternoon tea — its history, etiquette, scone and Victoria sponge recipes, and how to host one properly at home.
Vegan Baking: The Complete Guide to Egg and Dairy Substitutes That Actually Work
The science-backed guide to vegan baking swaps: flax eggs, aquafaba, plant milks and vegan butter, so every bake turns out right.
High-Protein Vegan Meals: 15 Recipes with 25g+ Protein Per Serving
15 whole-food vegan recipes each packing 25g+ protein per serving, built from tempeh, lentils, tofu, seitan, edamame and hemp seeds.
Vegan Cheese Making: Cashew Ricotta, Tofu Feta and Fermented Nut Cheeses at Home
Make real vegan cheese at home: quick cashew ricotta and tofu feta through to fermented, aged nut cheeses with genuine depth and tang.
Whole Food Plant-Based Diet: A Complete Practical Beginner's Guide to WFPB Eating
A practical beginner's guide to whole food plant-based eating: what it is, what the evidence shows, and how to transition step by step.
The Science of Caramelization: How Sugar Turns Brown
Caramelization is a cascade of sugar reactions producing hundreds of aroma compounds. Understanding the chemistry separates silky caramel from burnt sugar.
What Is Gluten? The Science Behind Baking's Protein
What gluten actually is, how it forms in dough, its role in baking, and the real science distinguishing coeliac disease, wheat allergy, and gluten sensitivity.
Fermented Foods for Beginners: Yogurt to Kombucha
Fermented foods are among the most evidence-backed additions for gut health, yet beginners find live cultures intimidating. Here is how to start safely.
Sourdough Science: Wild Yeast and Fermentation
How wild yeast and lactic acid bacteria leaven, acidify and strengthen sourdough — and why hydration, temperature and cold fermentation control flavour and crumb.
Meal Prep Sunday: A Beginner's Workflow for the Week
Meal prepping isn't just chicken and rice for five days. This guide covers batching proteins, grains, vegetables, food safety, and beating flavour fatigue.
How to Grow Tomatoes in the UK: Outdoors and Indoors
A practical guide to growing tomatoes in the UK's cool climate: variety choice, greenhouse vs outdoor growing, blight prevention, and stopping blossom end rot.
No-Dig Gardening: Charles Dowding's Method
Charles Dowding's no-dig method matches or beats conventional digging on yield while building soil health — the science, cardboard mulching, and best crops to grow.
Plant-Based Complete Proteins: Amino Acid Combinations
The complete-protein myth is outdated, but amino acid profiles, leucine thresholds, and PDCAAS still matter for muscle building. Here is what the evidence says.
Home Fermentation for Beginners: Sauerkraut to Kimchi
A beginner's guide to safe, simple lacto-fermentation — set up your first batch, troubleshoot problems, and progress from sauerkraut to kimchi.
How to Grow Your Own Herbs: The Complete Beginner's Guide
Fresh herbs transform cooking — and growing your own is far simpler than most people think. This guide covers everything: which herbs to start with, soil, watering, harvesting and preserving.
How to Grow Tomatoes: From Seed to Harvest, A Complete Guide
Tomatoes are the world's most popular home-grown vegetable. A sustainable agriculture expert walks through every stage: variety selection, soil preparation, planting, feeding, pruning and harvesting.
How to Grow Garlic: From Planting to Harvest (Complete Guide)
Garlic is one of the most rewarding crops for any home grower — planted in autumn, harvested in summer, and yielding far superior flavour to anything available in supermarkets. This guide covers everything from variety selection to curing.
Composting for Beginners: Turn Kitchen Scraps Into Garden Gold
Composting transforms food waste into the most valuable soil amendment available. This complete beginner's guide covers hot and cold composting, the right ingredients, troubleshooting common problems and using finished compost.