The roasted broccoli and tofu become deeply savoury and lend brilliant complexity of flavour to the overall salad. Fresh mint keeps everything clean and lively, and the tang of our sweet chilli vinaigrette brings the whole thing to life.

Freekeh is a delicious wholegrain that’s high in fibre and high in protein; it’s smokey and nutty, and absolute dynamite with sweet roasted shallots, fresh parsley, and salty feta…

THE best vegan recipe on our site so far. No question about it. If, like us, you’ve yet to cook with sunflower seed mince, you’re in for a treat!

Recipe + wine pairing.

This summery recipe is a firm favourite from the archives, originally written for Great British Chefs in 2017, and it is one we’ve enjoyed every summer since. Roll on cherry season!

The blended walnuts, olive oil and roasted peppers of our favourite romesco sauce add a wonderful richness and fattier mouthfeel when eating, which counter-balances the lighter nature of this summery hot pot.

Spring in our kitchen means an EXPLOSION of vibrant green colours and flavours! This recipe makes use of the humble green pea, and while we are lucky enough to have great frozen peas all year round, they’re almost always a simple accompaniment or side; this recipe makes them the hero.

The depth and complexity of flavours here would be typical of hours of slow-cooking, yet this is a speedy 45 minute recipe and 30 mins of that is ‘hands-off’ oven time.

Recipe + wine pairing.

Katy is the flavour queen in our house. She mastered the 30-ingredient mole whilst in Oaxaca in Mexico, but fear not, this version only has 14 and it’s a knock-out vegcentric feast when roasted with cauliflower and topped with pickled chillies.

There’s something about the creamy, velvety texture of parsnips in combination with lots of ginger and warming curried spices which comforts and nourishes one from head to toe. This soup will leave you feeling deeply satisfied and very cosy!

We urge all self-identifying beetroot loathers to give this a go… the beetroot takes a back seat here, it adds subtle earthy depth and a beautifully thick texture to the dhal without overpowering the flavour, as our beetroot-loathing brother-in-law will attest.

For those times when only something simple, nourishing and deeply comforting will do…! This recipe is the batch cooking dream you’ll whip up, portion, and freeze again and again.

Katy is the queen of spice in our house and takes the reins on curry nights; this zero-waste “non-recipe-recipe” is the golden ratio she uses for a wonderfully intense, yet perfectly balanced curry every time.

The flavours are intense, vibrant and deliciously tangy; they’re reminiscent of that neon curry sauce we all know and secretly love from the chippie.

Recipe number 2 in our Suit Up! range… the tagine is rich, complex and unctuous, and its texture and consistency mirror that of baked beans very well.

with edamame & coconut ‘baked beans’! We had a lot of fun dreaming up this one together. Our goal : recreate everyone’s favourite comfort food with the most flavoursome twist imaginable!

Recipe + wine pairing.

Wild, lean and sustainable… on the rare occasions we do eat meat venison is our favourite; it lends itself fantastically to this sweet & salty aromatic sauce. It’s the tastiest stew we know!

The ease of this recipe highlights quite how helpful ‘flavour hacks’ are… they keep the home cook one step ahead and thus extraordinarily tasty and complex meals become a breeze!

Here’s an old favourite! Egg-fried or tofu-fried, a generous bowl of veg-loaded wholegrain rice is everything you’re craving right now!

This is vegan, healthy comfort food at its very best - think of it as a ‘beetroot bourguignon’ come hearty vegetable root stew! We enjoy it from warmed bowls, sitting in front of the TV on the sofa… a proper rainy, lock-down Tuesday evening right there!

This seasonal, flavoursome vegan Thai curry is the real deal! It's creamy, unctuous and aromatic with lots of heat. And the great news is that the hard work - the ‘flavour work - has been done in advance thanks to your batch made curry paste.