Cream of mushroom and rice soup (vegan)

When it comes to vegan cooking, cashew nut cream has been a revelation to me. It’s one of the most versatile ingredients possible for adding the creaminess which dairy would otherwise provide. I’ve used it in desserts, cakes, salad dressings and soups, this one being one of my favourites. Because of the thick, creamy texture…

Banana and walnut loaf (vegan)

Whether you’re vegan or not I’d recommend this banana loaf – it’s the best I’ve ever tasted. After experimenting with different recipes I developed this one which is surprisingly rich and moist given the lack of real eggs – it’s also full of flavour and texture thanks to the lightly caramelised taste of light muscovado…

Boston baked beans (vegan)

The first time I tasted Boston baked beans was when I made it years ago, with the addition of chorizo and bacon. I was blown away by the complex, rich flavours in the dish and so wanted to create a vegan version which delivered the same array of sweet, warm, spiciness without the meat. This…

Cauliflower, chickpea and coconut curry (vegan)

Homemade curries needn’t be complicated or time-consuming. With the right ingredients (fresh is always best) and a good quality curry paste you can create a deliciously warming bowl of delightful spiciness in less than an hour. It’s one of my favourite ways to create an amazing plant based dish which appeals to just about everyone,…

Pink grapefruit, fennel and radish salad (vegan)

This is sure to become one of your favourite ‘go to’ salads: it’s the ultimate burst of freshness on a fork. You can use whatever green leaves you favour however the peashoots add a subtle sweetness which I like as a backdrop for the stronger flavours of the grapefruit, the fennel and the radish. The…