Pasta & pulses.

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.

Celebratory, seasonal cooking does not get much better than this recipe! And with a natural Cab Franc to boot it’s pure heaven.

A powerhouse of flavour, comfort and nourishment - this hot & fragrant broth is recipe number 3 in the Pecking Order, and it’s made with golden homemade chicken stock.

A roast chicken with gravy and roasted potatoes is a beautiful thing, but come Spring and Summer it’s time to think outside the box. Start with this.

Undeniably, there is really only one true sardine recipe and that’s “on toast” (ideally mashed up with heaps of Sarson’s vinegar first), but should you be looking for another, this pasta number is very good.

Recipe + wine pairing.

This seemingly humble vegan pasta is a surprisingly luxurious dish which offers indulgent, creamy textures, and layer after layer of fragrance and flavour.

Recipe + wine pairing.

This delightful noodle salad is fresh, zingy, tropical, and herbaceous - in short, it’s New Zealand Sauvignon Blanc on a plate.

Recipe + wine pairing.

The fragrant, zesty flavours hint at Spring, and yet this vegan stew is deeply comforting too; it’s perfect or those days where winter feels very much here to stay.

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.

We cannot recommend the new range of pasta from Hodmedod’s more highly - it’s hand’s down the best ‘healthy pasta’ we’ve ever tried. Bouncy, nutty, delightful!

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.

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.

So called because of the fantastically deep and complex flavour, and all the healthy fat from the seeds. Also known as “vegan parm”. It’s soon to become your favourite flavour hack.

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…

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.

Second perhaps only to asparagus, purple sprouting broccoli is the seasonal foodie’s favourite time of the year. It has a faintly bitter, iron-rich flavour which we love and find to be very versatile.

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!

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…

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.

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.

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.

The courgette’s molten texture is something that has to be tried to be believed - it’s simply gorgeous. This dish has the comforting texture of a risotto, yet with better nutritional credentials and without the constant stirring!

Katy is the tomato fiend - roasted, raw, slathered on pizza - she cannot eat enough of them in a week, and when we’re in need a speedy tomato fix this recipe is our go-to.

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.

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!

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.

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