Raspberry, apple and almond Bircher muesli (vegan)

Bircher muesli, named after the Swiss physician Maximillian Bircher – Benner who advocated raw food vegetarianism way back in the 1900’s , is the original overnight oats. Packed with natural goodness, Bircher muesli is the ultimate prep ahead healthy breakfast with endless possible variations. In this vegan version we’ve included raspberries, almonds and a pinch…

Tomato and coconut dahl with crispy coconut kale (vegan)

Dahl is a wonderfully warming. comforting food at best, but when you add the richness of tomato and the creaminess of coconut it takes it to a whole new level of feel-good. Packed with some of natures most powerful anti-oxidant and anti-inflammatory ingredients (garlic, ginger, turmeric, cardamom, cumin…) and the clean, plant based protein and…

Spicy sweetcorn chowder with an avocado and sweetcorn salsa (vegan)

This soup has it all: colour, flavour, texture and fragrance. Aside from the gorgeous golden colour, it’s deliciously smooth and creamy with a bite of chilli that cuts through the sweetness. Add to that the buttery coolness of avocado and the scent of lime and it’s sheer joy in every spoon. Don’t be put off…

Beetroot falafel burgers (vegan)

Skipping meat doesn’t mean you have to skip old favourites, like burgers. This beetroot falafel burger is not only packed with plant based goodness but when you serve it in a toasted bun with crushed avocado, baby gem lettuce, beef tomatoes, red onion and a dressing of your choice (I served it here with a…

Ratatouille with black garlic and chilli (vegan)

Ratatouille was one of the first things I learned to cook as a child. I loved the preparation and chopping of all the different vegetables, lining them up perfectly on the chopping board ready to go into the pan. It’s such an easy and versatile dish, perfect if you’re just getting in to cooking or…

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…

Rhubarb and strawberry compote

I love everything about this; the colour, the taste and the beautiful smells of summer that fill your kitchen when you’re making it. It’s so simple and such a lovely way to use the best of the season when rhubarb and strawberries are in abundance. Spooned over creamy Greek yogurt this is heaven. It also…

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,…

Hummus

Nothing much can compare to freshly homemade hummus served with warm flatbreads and a good drizzle of olive oil (we add oil incidentally to keep the hummus fresh, avoiding the drying out stage that comes when it’s been out on the table for a while) I’ve tried lots of different recipes through the years, tweaking…