Easy Chestnut Mushroom, New Potato and Leek Pie

I’ve created this pie with ready-to-roll pastry to make it as easy and non-time-consuming as possible. You can, of course, make your own pastry if you prefer, but the idea behind this is to keep it simple. Chestnut mushrooms are easily accessible and a perfect size for a chunky pie, when cut either in half…

Three Ways with Pizza

I was thirteen years old when I first learned to make pizza. I was visiting family in Leicester when, on a visit to a book store, I came across Antonio Carluccio’s An Invitation to Italian Cooking. I bought the book, published the year before, after a brief flick-through of its glossy pages, and set to…

Vegan Braised Tofu Thai Cakes

This dish uses the same technique as the potato rosti and is a great way of doing something a little different with your spuds. It involves grating the raw potato and squeezing as much of the moisture out as you can so that you don’t end up with a mushy, water-logged mixture that isn’t going…

Homemade Roast Potatoes – Naturally Vegan & Gluten-Free

Roast potatoes were something of a staple growing up in my house. We had them three or four days a week (no, I’m not exaggerating), because that was how much my father loved them. It was the same for him when he grew up, but I am happy to say that I have not carried…

Lemon and Garlic Roasted New Potatoes

This is a fantastic accompaniment to a variety of dishes that’s so easy to make it feels like you’re doing nothing at all. The flavour, however, is outstanding. But I’m not going to babble on about it here, all I’m going to say is that you must try them. Prep time: 5 minutes. Cooking time:…

Dad’s Potato Fritters

These aren’t strictly my father’s potato fritters, as he puts milk and eggs in the batter and uses regular flour. So, in truth, these are an adaptation. A vegan and gluten-free homage to something that would have me running around in glee as a child, knowing they would be for dinner that night. These are,…