Matar Paneer Pizza

I love curries, and I love pizza. So why not combine the two into a quick, tasty meal using many easy to come by ingredients from your store cupboard. You can find paneer in most supermarkets and independent international stores. If you can’t get paneer, use halloumi. For a vegan version, use an extra firm…

Tofu & Vegetable Bibimbap

This is a cross between a Korean bibimbap and a Buddha bowl, balancing carbs with protein and fresh vegetables, and packed with flavour. A bibimbap is usually cooked and served in a dolsot, a stoen bowl that helps to crisp the rice on the base as the dish is cooked. I used a large pan…

Tofu “Fish” ‘n’ Chips

1 tablespoon light soy sauce 1 teaspoon dark soy sauce 1 tablespoon maple syrup Juice of ½ a lemon ½ teaspoon dried chili flakes 1 teaspoon seaweed flakes (optional) 200g firm tofu ½ tin of aquafaba – whisked lightly 60g panko breadcrumbs ½ teaspoon paprika ½ teaspoon ground turmeric Start by making the marinade. Take…

Scheduled Classes

With some regret, and in order to keep our customers safe, we are closing until the current situation regarding Covid-19 changes. Please keep an eye out on our social media channels for updates in due course   Classes take place from my kitchen in Chalfont St Peter, just 20 miles outside central London at the…

Spicy, Sticky Baked Cauliflower & Tofu

I was inspired after reading some recipes for Kung Pao, but, not being a fan of szechuan pepper, I decided to have a go at making my own marinade. Roasting the cauliflower first gives it added crunch while roasting the tofu helps it lose moisture so it soaks up the flavours of the sauce. I…

Baked Gnocchi & Vegetables

A long overdue update to the site. Apologies for not posting recipes. Ive been busy with the cookery school, with work, and with enjoying the long hot summer we had this year in the UK. This started out as an idea for an Italian inspired stir fry, but, being limited with time, I ended up…

Private Classes

With some regret, and in order to keep our customers safe, we are closing until the current situation regarding Covid-19 changes. Please keep an eye out on our social media channels for updates in due course   If you are not able to make a scheduled class, I  run classes for groups of up to…

Roasted, Marinated Aubergine and Tofu with New Potatoes and Pepper Sauce

I’d originally planned on coating the aubergine and tofu in panko breadcrumbs, but then decided they could work well, just marinated and roasted as they are. The aubergine and tofu use separate marinades to add extra interest and flavour. This looks complicated, but really isn’t. There are just a few steps required to get to…

Vegan Seitan Steak

If you are following a gluten free diet, look away now. Unless you suffer from coeliac disease, there is no reason why you need to avoid gluten. Seitan is made from wheat gluten. That’s essentially a dough where the starch has been removed, leaving a protein rich, chewy gloop. This recipe uses vital wheat gluten,…

Blackberry Tart with Mascarpone and Vanilla

It’s getting a little late now for foraging for blackberries, but if you are lucky enough to find some, or planned ahead and have a tub in the freezer, this is a simple and delicious dessert. it works just as well with raspberries, blueberries or plums. I’m not one for desserts. You can probably guess…