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Vegcentric and flavour-first. Get hungry.
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Fragrant pea fritters with minty tahini yogurt
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.
Slow-roasted blade of lamb, with an anchovy & rosemary crust
Rustic yes, but absolutely stratospheric flavour! We serve this lamb with two sauces: an anchovy & lemon crème fraîche, and a zippy green sauce. The two play off each other incredibly well and work together to ‘cut through’ the fat of the lamb.
Flavour hack toast: red onion marmalade, goats’ cheese & smokey garlic chips
Recipe + wine pairing.
Crispy fried garlic chips are really something - they add a fantastic texture and a lovely layer of complexity to this simple toast topper - they are deeply sweet, slightly smokey, golden and pungent.
Vegcentric, a definition
We believe the most wholly sustainable, healthy, and delicious way of eating is to put vegetables at the centre of the diet or plate of food. Here’s why.
Watercressto spaghetti
This recipe makes 4 servings of vibrant, zippy, peppery pesto. There’s no reinvention of the wheel here… it’s as herbaceous and punchy as you would expect, and it’s fabulous on pasta!
More-veg-than-noodles noodles
This one is perfect for those evenings where you fancy something a little lighter yet with heaps of flavour; the recipe uses 80 g of noodles for 2 servings as the bulk of dish comes from the green veggies themselves.
Faster-than-your-fusilli broccoli & blue cheese pasta
The style of sauce here is one of our absolute favourites… is it a light sauce, or hot dressing though? We debate at length each time. Either way it’s light, quick and jammed-packed with flavour
Simple, but sublime, dhal
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.
Manchego & spring onion toastie with romesco
A jar of roasted red peppers is a ray of sunshine from the back of the store-cupboard which put a smile on one's face and a little summer spirit on the plate, via dollop after dollop of homemade romesco sauce.
Green odds & ends: a zero waste pasta
“What have we got in that needs using up? And what can we make with that?” YES. Yes to more thrifty, vegcentric weeknight meals such as this non-recipe recipe.
Chickpea Rockefeller
Katy first made this for us in the summer with fresh spinach and spring onions, so here’s our wintery take on the recipe which is perfect for this time of year.
Creamy leek shakshuka with harissa oil
We recently had the pleasure of collaborating with friends Dash Water and Riverford Organic, two brands who put sustainability at the very heart of everything that they do… here’s what we cooked up together!
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We’d love to hear form you. We’d love to work with you. Please drop us a line for any food writing and collaboration enquiries, or please get in touch to organise your own Supper Club or Wine Tasting Dinner.