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…

Mushroom stroganoff (vegan)

This is a hearty, warming vegan version of a classic dish with all the flavour and richness you’d expect from a stroganoff. Any variety of mushroom could be used here, or even a combination, but the key is to keep the mushrooms thickly sliced to give them a ‘meatier’ bite. Cashew nut cream is genius…

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…

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,…

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…

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…