Autumn.

Well, dear reader, this was without a shadow of doubt the tastiest thing we’ve ever cooked. No exaggeration. Pub grub at its most glorious!

We’ve sought to compliment the incredible flavour of Swaledale’s Merguez Sausages with punchy and aromatic spices and seasonings; garlic, red chilli, coriander seeds, fennel, and thyme all run through the cassoulet base.

Recipe + wine pairing.

Delicate and dainty on the plate, yet packed with flavour and fantastic crispy texture. We’ve rammed our freezer with local Suffolk game meat to see us through to next autumn, but chicken or guineafowl will also work well.

A ‘veganuary’ special - a dish to warm the heart and soul with a powerful whack of spice and heat to put a little fire back into your belly. Deeply nourishing, ultra comforting, and best eaten on the sofa.

Recipe + wine pairing.

If this isn’t the heartiest, most deeply comforting pie you eat all winter we’ll eat our hat. We rarely eat beef (or hats) but when we do, we strive to source high welfare, grass-reared beef and really make the recipe and eating experience count.

Here’s our stab at a British version of the much loved mango chutney to serve with all manner of curries. It’s sweet and tangy, and particularly fantastic with our Venison Vindaloo.

If you adore tangy, lively, punchy flavours then this curry recipe is for you. It’s packed with plenty of Aspall’s cider vinegar, succulent onions, and sweet spices.

Recipe + wine pairing.

This recipe is part vegcentric quiche, part savoury Bakewell tart, and even part treacle tart in terms of the method. It’s highly unique and mighty delicious.

Recipe + wine pairing.

The pastry is the real star of the show here… It’s buttery, biscuity and nutty, and we deliberately roll it out a little thicker than normal to make sure each slice has a generous serving of this crisp and crumbly goodness.

Recipe + wine pairing.

Here’s one of our all time favourite dishes to serve when hosting friends and family. It’s interactive, fun, and exceptionally tasty!

Recipe + wine pairing.

This vegcentric, autumnal recipe calls for none other than the unique, mad and brilliant spaghetti squash! It’s one of a kind and evokes childlike surprise and joy.

Recipe + wine pairing.

Katy first made these vegcentric “baked beans” back in lockdown one. Or was it two? Or three? Either way, the addition of sage & walnut pesto takes things to the next level.

This pasta dish boasts all the exquisite flavours and feels of a Caesar salad and it’s one of the most nourishing and comforting bowls of pasta we can imagine.

The fantastic flavours of this roasting glaze muddle with sweet red onions and juicy plums during cooking… it’s succulent, extraordinarily flavoursome, exciting and comforting all at once.

Recipe + wine pairing.

Velvety roasted squash, sweet roasted red onions, woody rosemary, and fragrant sage... Some of the very best autumnal flavours are celebrated in this vegcentric dish.

The quinoa is laced with gentle tagine-inspired spices and flavours - cumin, coriander seeds, garlic and za’atar. The result is a grain mix that’s faintly sweet, heady, flavoursome and fragrant.

While autumn has very much settled in to stay, our Riverford veg box still occasionally throws up some red peppers from the continent and we'd be lying if we said we weren’t more than a little chuffed about it. Here’s a vegcentric soup to warm the cockles.

Recipe + wine pairing.

This autumnal stew is layered and laced with gentle spices such as cumin, turmeric, cinnamon and allspice, and wonderfully rich and oily walnuts add some welcomed fat to this ultra lean, sustainable meat.

The tang of Cyder Vinegar and punchy mustard cut through the natural sweetness of the beetroot, and crumbled feta adds a wonderful salty tang. Mind you, the honey, rosemary & chilli caramelised nuts steal the show.

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.

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.

Recipe + wine pairing.

Far more stable and forgiving than their reputation would have you believe, and a true joy to eat.

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.

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.

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.

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.

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.

This vegcentric beetroot pasta lunch is the quickest recipe on our site so far. Working-from-home lunches getting you down?? Ear-mark this one.

Red wine in cooking is all too often reserved for big meaty dishes and we miss it; the depth and gravitas it lends a dish is awesome, and we’ve long been keen to explore its use in a vegcentric dish…

Recipe + wine pairing.

topped with crispy sage & hazelnuts. The natural sugars in the plums caramelise and offer delicious, complex flavours as well as a heavenly jammy texture. Together with the fennel crusted feta they create the perfect sweet-salty balance.