Smoked Tofu and Avocado Brunch

Serves 4 1 tablespoon light olive oil 225g smoked tofu. I used the Tofoo one but any smoked tofu will do – cut into into bite sized cubes 8 or so ripe cherry tomatoes – halved 8 or so mushrooms – diced the same size as the tofu 2 ripe avocados Juice from 1 lime…

Whole Roasted Cauliflower

This makes a great centrepiece for a Sunday roast, or family supper, served with roast potatoes and steamed vegetables. Alternatively it works well with rice and a salad. 1 cauliflower 100ml olive oil Juice of ½ a lemon 1 tablespoon maple syrup 1 teaspoon dried oregano 1 teaspoon paprika powder ½ teaspoon salt 2 tablespoons dry…

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…

Beetroot, Chick Pea and Quinoa Burgers

I now realise you can make burgers from pretty much anything provided you follow a few basic principles. You need something dry, something sticky to bind it together and lots of flavours. The dry part tends to be oats, or breadcrumbs, or nuts. The sticky comes from eggs, cheese or mashed pulses. This came about…

Courgette and Halloumi Cheese Fritters

A tasty and simple meal that tastes of summer. This will make about eight rissoles – enough for four people. 3-4 medium courgettes 1 onion 1 pack halloumi cheese 3 tablespoons plain flour 1 egg yolk 1 tablespoon chopped dill (optional) Olive oil for frying Grate the courgettes, place in a clean tea towel or…

Broad Bean Falafel

Every street food market up and down the country surely has a stall selling hot falafel. These mildly spiced deep fried vegan treats are so delicious. A former colleague of mine used to travel far and wide, always insisting on trying falafel wherever he went. When I worked in West London I would sometime treat…

Nutty Cauliflower Cheese

Regular readers of this site may have noticed I am a big fan of cauliflower. This is a slight twist on a classic, adding leeks and walnuts to add texture, flavour and a little bit of healthiness. Makes enough to feed four adults 3 tablespoons olive oil 1 head cauliflower – cut into florets 1…

Broad Bean Stew

Spring is definitely on its way. The days are getting longer and milder, blossom is out, daffodils fill the grass verges, I am about to become another year older and I have planted this year’s crop of broad beans. So it must be time I used up the remains of last year’s crop, carefully podded,…

Cookery School

I’ve been looking into ways to turn the Food From 4 idea into a business. Having toyed with branded items for sale and hosted dinner parties, I decided to have a go at a cookery school. I put the word out on various social media sites and soon had four willing volunteers to participate in…

Vegan Pancakes

Who doesn’t love a pancake? With Pancake Day only a couple of weeks away, and still inspired by Veganuary, I wanted to find a way of cooking them without the eggs. Most recipes substitute bananas in place of eggs, but having never been a fan of bananas I wanted to see how easy it is…

Scrambled Tofu

Regular followers of this blog will know I am a huge fan of tofu. When I hear someone say how horrid and tasteless it is I always think to myself that they don’t know how to cook it. Tofu on it’s own is pretty tasteless stuff. But then so is a piece of chicken unless…

Baked Buffalo Cauliflower Wings

If you follow FoodFrom4 on Instagram you’ll know that I am doing Veganuary once again. I’ve always struggled with the ethics of dairy and egg production but I’m doing Veganuary more as a way of a) trying to shed a little middle aged spread, and to expand my repertoire and try new dishes. I once…