This colourful spring salad of potatoes, asparagus, and broad beans is fresh but filling! We made this salad with a mix of different coloured...
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In the May 2019 issue of Vegetarian Living, we explore the savoury taste of umami in Japanese cuisine. Read the article in full -...
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Vegan Hot Cross Buns Makes 16 buns Ingredients 1 tbsp dried active yeast 1 tsp caster sugar 100ml warm water 120ml warm almond or soya milk 120ml...
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The May 2019 issue of Simply Vegan features a fantastic competition to win a place on our Totally Moorish Course in June. Full...
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Spanish chickpeas and spinach flavoured with saffron - a simple and quick to make dish which can be served as a Tapas style dish...
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Spanish potato tortilla is traditionally made with eggs and this is our vegan version made with a gram flour batter. It tastes just as good...
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These traditional falafels are made with soaked dried chickpeas and are flavoured with lots of fresh herbs and spices. They do need to be deep-fried...
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In the April 2019 issue of Vegetarian Living, we celebrate the far-from-humble chickpea. The chickpea is one of the most versatile ingredients and can make everything...
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Asparagus is, for me, the queen of vegetables, and it’s best eaten with the fingers as fresh as possible. The first UK asparagus...
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Wild garlic is one of my favourite seasonal ingredients. It’s a beautiful herb with delicious flavour and is incredibly easy to forage. March...
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