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Vegcentric and flavour-first. Get hungry.
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Smoked trout, courgette & broad beans, with ginger, chilli & lemon
Recipe + wine pairing.
On the one hand this recipe is British summer in a bowl - seasonal courgettes, fresh garden mint, and smoked trout; and on the other it’s a zesty, feisty salad with the unexpected yet delightful zing of citrus, warmth of ginger, and heat of red chilli...
The ultimate pasta salad pimped with crispy capers
Courgettes and cherry tomatoes are at their very best in the summer months and this recipe is best enjoyed outdoors with friends… at an alfresco feast, a pot-luck BBQ, or even a picnic.
The easiest and tastiest smoked mackerel pate
This open sandwich is simple to make and yet the flavours are very refined and utterly delicious for a summer lunch. The ‘flavour work’ has been taken care of in advance by the creamy all-purpose dressing - it’s laced with fresh chives, Aspall’s organic cyder vinegar, and a little garlic.
Coronation crab potato salad
Recipe + wine pairing.
This dish is a mash up of a few summer classics… Coronation chicken, potato salad, and a prawn cocktail! If you were to muddle the above - elegantly, mind you - you’d arrive at this beauty.
Vegcentric summer Caesar salad
This vegcentric Caesar swerves chicken and replaces bacon bits with crispy, smokey roasted chickpeas; the sweet & salty marinade adds a wonderfully crispy texture and a real ‘meaty’ umami flavour to the salad.
A rainbow chopped salad for summer
Part chopped salad, part slaw, part gay pride - this cruchy and colourful combination has it all! It’s almost entirely raw, and quick and easy to prepare - all the more so if you’ve got your flavour hack dressing made in advance.
Middle Eastern inspired bruschetta
A simple, speedy recipe we’ve written in honour of British Tomato Fortnight to celebrate the start of the British tomato season 2021. It’s vegan, seasonal and outrageously tasty. Enjoy!
Chilled Thai asparagus soup
Now some would argue that pairing bold flavours with the creme-de-la-creme of seasonal vegetables - is sacrilege, and we hear that. However…
Dandan noodles
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!
BBQ Panzanella - charred leeks, spring onions & feta
Katy can’t get enough of cooking on fire at the moment. Increasing the weekly content of our Riverford is being thrown onto - and into - the coals with very creative, tasty results.
Sweet & sour rice salad with cherries, pine nuts & all the herbs
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!
Pizza crust gnocchi with sweet cherry tomato sauce
Zero waste, outrageously satisfying, and far less of a faff than you’d imagine - give these a go! Sunday night is pizza night in our house. And Tuesday or Wednesday night is fast becoming gnocchi night, here’s why…
Lasagne - but make it pink; beetroot, chilli & goats’ cheese
The soft, natural sweetness of beetroot is cut with the lactic tang of creamy goats’ cheese; puy lentils keep things grounded, while red chilli adds a wickedly warming dimension. Winner.
Gribiche salad with asparagus & tarragon
Simple, outrageously tasty, and bang in season. Here’s a rather fancy - though speedy to prepare - vegcentric Spring lunch we’re enjoying again and again.
A vegcentric ‘hot pot’ with Spanish flare
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.
A classic cheese & chive soufflé
Recipe + wine pairing.
Far more stable and forgiving than their reputation would have you believe, and a true joy to eat.
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.
Cacio e pepe chickpeas
Recipe + wine pairing.
Cacio e pepe means cheese and pepper; it’s a famous pasta dish from Rome. We love the fact that it doesn’t look like much - it’s creamy, pale, and seemingly unexciting - and then BAM! The combination of parmesan and black pepper is so wonderfully intense.
Game-changing roasted peperonata
This molten, charred, tangy peperonata boasts a full house in the power quadrant of flavour - salt, fat, acid and heat. It scores ten across the board. If you’re a fan of softer, more subtle flavours scroll on by!
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.
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