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These vegan ‘sausage' rolls are packed with strong umami flavours and the pearl barley gives them texture. Serve warm with colourful chilli jam for...
Read moreCauliflower and broccoli slightly charred with a hint of ginger goes well with the sweet potato and white miso dressing. Roasted Cauliflower, Broccoli and...
Read moreHot spicy Yemeni Zhoug is a lovely addition to one of my favourite salads of roasted squash and seeded freekeh. Roasted Squash with Seeded...
Read moreThis wintery salad still brings a lovely splash of colour to the table with purple beetroot, bright green watercress and bright yellow saffron...
Read moreThis is our take on a traditional French dark stew with firm chestnut mushrooms, seitan (wheat gluten) and bitter dark Ale. The quantities look huge,...
Read moreSmoked tofu is a great ingredient to keep on hand as a tasty source of vegan protein that can be used to perk up a...
Read moreThis soup is our tribute to the wonderful ingredients you can find in England's West Country. We like to use local Sharpham Park Pearled...
Read moreTom Yam is a hot and sour Thai soup. The base is Nam Prik, is chilli water and Phao means roasted. The base of...
Read moreThese stuffed roasted small potatoes make a tasty canapé, but would also work well as a main course served in larger baked potatoes for...
Read moreThis is Lydia’s vegan version of gravlax using carrots instead of salmon. The method of ‘curing’ very thinly sliced carrot gives an uncanny likeness...
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