Print SHREDDED HISPI CABBAGE & CHARRED LEMON SALAD Roasted shredded hispi cabbage (sometimes known as sweetheart or pointed cabbage), salt & pepper chickpeas, crispy breadcrumbs and a magical charred lemon dressing. It's a beautiful bowl of food. Prep Time 15 minutes minutes Cook Time 25 minutes minutes Total Time 40 minutes minutes Servings 2 servings Ingredients 2 hispi cabbage thinly sliced olive oil 400 g can chickpeas drained & rinsed 25 g panko breadcrumbs 15 g pine nuts salt & freshly ground black pepper DRESSING extra virgin olive oil 1 unwaxed lemon sliced 1 ..read more

Print HARISSA BUTTER BEANS The ultimate no-food-in-the-fridge dinner. Quick, easy and made with bits you might have in the cupboards. It's one of my most popular recipes ever for a reason! Prep Time 10 minutes minutes Servings 2 – 3 servings Ingredients olive oil 5 garlic cloves minced 1 red chilli seeds removed & finely chopped 3 generous tbsp harissa paste 400 g tin finely chopped tomatoes 700 g jar butter beans (or 2 x 400g tins) 1-2 tbsp red wine vinegar salt & freshly ground black pepper to serve: plain yoghurt, extra harissa, chopped fresh dill, crusty bread Instructions ..read more

Print GRILLED ARTICHOKE & BUTTER BEAN SALAD WITH GREMOLATA DRESSING I think this counts as a salad, but you are welcome to take me up on it if you like. Whatever it is, it's a glorious plate of food. Silky tofu ricotta, gremolata marinated butter beans and grilled artichoke hearts, and delicious little crispy capers. Prep Time 20 minutes minutes Cook Time 10 minutes minutes Total Time 30 minutes minutes Servings 2 servings Ingredients olive oil 390 g can artichoke hearts drained & halved 400 g butter beans drained & rinsed 200 g extra firm tofu 1 tbsp nutritional yeast juice ..read more

Print RED PEPPER LENTILS, SAUSAGES & A SALSA VERDE CRUMB Gorgeous gorgeous lentils with roasted red peppers, capers and mustard, saussies and a crunchy salsa verde breadcrumb. I just love this dish. Prep Time 30 minutes minutes Cook Time 1 hour hour Total Time 1 hour hour 30 minutes minutes Servings 4 servings Ingredients olive oil 1 large onion finely chopped 3 garlic cloves minced 400 g can finely chopped tomatoes 2 tbsp tomato puree 750 ml vegetable stock 150 ml white wine 150 g dried puy lentils 2 bay leaves 2 tsp dried oregano 200 g roasted red peppers (from a jar) finely chopp ..read more

Print SILK HANDKERCHIEFS WITH WILD GARLIC PESTO Ingredients 400 g semolina or durum wheat flour plus extra for dusting 2 tsp olive oil 1 jar wild garlic pesto extra virgin olive oil salt & freshly ground black pepper Instructions Pile up your flour on a clean work surface and make a well in the centre. Sprinkle the flour with a pinch of salt, then gently pour 200ml lukewarm water and the olive oil into the well. Use a fork to gradually incorporate the flour from the sides of the well into the water, then as the mixture starts to thicken, use your hands to knead in the rest of th ..read more

Print ROASTED CHIPOTLE CAULIFLOWER & SMOKY BLACK BEANS I love big wholesome sharing pots of food like this. It’s a lovely communal way to eat. This recipe comes together in about 40 minutes, so works well for a weeknight too. Have it on its own, or with rice or cornbread – it's up to you! Prep Time 10 minutes minutes Cook Time 30 minutes minutes Total Time 40 minutes minutes Servings 4 people Ingredients 1 cauliflower chopped into florets & leaves roughly chopped 3 tbsp chipotle paste olive oil 1 red onion finely chopped 2 garlic cloves minced 1 tsp smoked paprika 1 tbsp tomato ..read more

Print CRISPY CHIMICHURRI POTATOES & LEMONY YOGHURT SAUCE It's not uncommon that all I want to eat for dinner is a bowl of roast potatoes. Which is where this dish comes in – crispy chimichurri potatoes on a bed of lemony yoghurt and tofu sauce. Eat it as a side dish, or on it's own for dinner. Whatever you wish. Prep Time 20 minutes minutes Cook Time 50 minutes minutes Total Time 1 hour hour 10 minutes minutes Servings 2 servings Ingredients 750 g baby potatoes olive oil 100 g thick plain yoghurt 200 g extra-firm tofu juice 1 lemon salt & freshly ground black pepper CHIMICHURR ..read more

Print CREAMY CAULIFLOWER CHEESE & BEANS WITH CAPER PARSLEY CRUMB I'd happily eat cauliflower cheese most evenings if I could, and with this recipe, I can. The added butter beans and gorgeous green crumb magically transform the classic cauliflower cheese from a side dish to a balanced main course. Prep Time 40 minutes minutes Cook Time 25 minutes minutes Total Time 1 hour hour 5 minutes minutes Servings 4 servings Ingredients 1 large cauliflower olive oil 100 g plant-based butter 2 garlic cloves minced 2 tsp English mustard powder 85 g plain flour 800 ml unsweetened plant-milk (I use ..read more

Print HERBY MARINATED CAULIFLOWER & TOFU RICOTTA I love this way of cooking cauliflower – it keeps a little bit of its crunch, which makes a great contrast to the creamy tofu ricotta. It's a gorgeous small plate. Prep Time 15 minutes minutes Cook Time 15 minutes minutes Total Time 30 minutes minutes Servings 2 servings Ingredients 200 g extra firm tofu 1 tbsp nutritional yeast 1 tbsp tahini juice of 1 lemon 1 cauliflower chopped into smallish florets extra virgin olive oil 15 g mint leaves only & finely chopped 10 g basil finely chopped 1 tbsp za’atar 1 garlic clove grated salt ..read more

Print SAUSAGE & LEEK RAGU WITH CREAMY POLENTA The last polenta recipe I posted on here went down an absolute treat, and this version with a creamy sausage & leek ragu is just as great. It's proper comfort food. Servings 4 servings Ingredients 400 g plant-based sausages olive oil 1 onion finely chopped 1 leek finely sliced 2 garlic cloves minced 3/4 tsp fennel seeds ground into a powder 1/2 tsp chilli flakes 2 sprigs rosemary one sprig finely chopped & one sprig leaves picked 150 ml dry white wine 150 ml plant-based cream 150 ml vegetable stock salt & freshly ground black p ..read more