Richard’s Homemade Hot Chilli Sauce

With an endless variety of chilli sauces on the market, it’s understandable to ask the question ‘why bother making my own?’ It’s a perfectly reasonable question. There are a lot of really good chilli sauces out there that don’t cost much more than a pound to buy, which is cheaper than buying the ingredients and…

Best Vegan Gravy

I first learned to do vegetarian gravy properly long before I gave up eating meat. It was a huge eye-opener for me. The knowledge that you could make really good gravy without using meat stock went against everything I’d been brought up to believe. At that point it was my job to make the gravy,…

Poached Pears with Blueberry Compote

Let me say this right from the start: These babies are better if you eat them the day after you make them. There, now I’ve said it, you can feel free to ignore me. Nobody will judge you here. At the very least you want to let it all go cold, so a couple of…

Chickpeas with Lemon, Parsley and ‘Feta’

I had some chickpeas left over from using the aquafaba. I tend to keep them in a storage bag in the freezer until I need them, then pick what I want from the bag. This time I was in the mood for something with a real lemon taste that could be served cold. I had…

Pumpkin and Rice Cakes with Lemon Sauce

It’s that time of year again where food writers go pumpkin crazy. It’s suddenly in every recipe out there, from soups to drinks and anything in between (I swear I even made a pumpkin and mango mousse yesterday – not kidding!). I’m sorry to say that I’m no exception. I know why we do it,…

Shredded Kale with Cherry Tomatoes and Tamari Dressing

This side dish is super quick to make and will go with just about any East Asian main you care to add it to. The kale is fried on a medium-high heat in sesame oil until wilted, then tomatoes and garlic are added to give a wonderful vibrant colour and flavour. The dressing is poured…

Vegan Leek and Cheese Parcels

If you’re already thinking about your Christmas starter, then you could do a lot worse than these vegan leek and cheese parcels. Pan-fried leeks with garlic and cheese, wrapped in a crunchy filo pastry parcel and dipped in a luxurious forest fruit dipping sauce. If you’re having family over, then this is guaranteed to impress….

Quick and Easy Guacamole

When I first started making guacamole I was working in a restaurant that over-salted everything and added, in my opinion, too many ingredients where a simpler approach was required. It was a chain and they wanted uniformity, and I was quite often so frustrated with the way things were done that I would quietly alter…

Vegan Scones with Homemade Strawberry Jam

Before making these, I can’t remember the last time I had a scone. I didn’t even miss them until I was sitting down eating one, then I remembered how good they were. Sweet and crumbly, they taste of outdoor adventures in warmer weather. Paired with strawberry jam (and cream if you like), scones are a…

Sweet Potato and Three Bean Nachos

I really can’t remember when I first discovered nachos. It was probably at a restaurant I worked at that had them on the menu. I know I didn’t have them growing up, and I was certainly into adulthood before I’d tasted them. Whenever it was, I’ve gone back for more many times since. As a…