Broad Bean and Potato Cakes

If you grow your own broad beans, you’re probably suffering from a bit of a glut right now. They do freeze well and will last well into next year if you pod them and freeze them as you harvest You can also use shop bought or frozen broad beans. In all cases, it’s best to…

Vegan Pesto, Mushroom and Tomato Tart with Crispy Leeks

A simple, tasty and colourful tart packed with vegetables INGREDIENTSFor the pesto3 large handfuls of kale, tough stems removed100g whole, blanched hazelnuts30g basil leavesJuice of half a lime1 clove garlicOlive oilSea salt 1 pack of ready rolled puff pastry150g mushrooms – sliced1 leek – halved lengthways then finely slicedA handful of cherry tomatoes – halvedChili…

Miso & Tahini Cauliflower with Black Rice Salad

If you can’t get black rice, you can make this using brown basmati rice, bulghar wheat, quinoa or freekeh in its place INGREDIENTSFor the marinade3 tablespoons tahini1 tablespoon misoJuice of 1 lemon2 cloves garlic – crushed1 teaspoon paprikaSea salt 1 cauliflower120g black rice2 tomatoes – dicedHalf a cucumber – diced2 spring onions – finely slicedHandful…

Spicy Mushroom Pie

Inspired by the spicy mushroom lasagne recipe in Ottolenghi’s excellent Flavour, this is a simplified version, using the mushroom ragout as the base for a meat free shepherds pie Ingredients1 tablespoon olive oil1 onion – finely chopped2 cloves garlic – crushed1 small carrot – peeled and finely diced600g mushrooms2 dried chilis15g dried mushrooms2 tablespoons tomato…

Sag Aloo Shepherd’s Pie

I was scrolling through my instagram feed recently and this photo from the brilliant Anna Jones caught my eye I had the pleasure of cooking with Anna at Demuth’s Cookery School back in 2015 Here we are at the end of the class I’ve given my version a few minor tweaks and adjusted it to…

Red Lentil & Butternut Tarka Dal

The perfect way to keep warm during these cold winter nights. Serve with yogurt (I love Coconut Collaborative natural coconut yogurt), and warm naan Ingredients 3 tablespoons sunflower oil1 small butternut squash – peeled, deseeded and diced1 teaspoon garam masala1 onion – finely chopped3 handfuls of red lentils1 teaspoon ground turmeric1 tablespoon tomato puree5 cloves…

Aubergines with Yogurt, Pomegranate and Walnuts

Something to wow your dinner guests as part of a meze or as a starter served with warmed flatbreads Olive oil 2 aubergines 50g walnuts 1 tablespoon apple cider vinegar 2-3 tablespoons pomegranate molasses 3-4 tablespoons thick natural yogurt – dairy or vegan Chopped herbs – coriander/mint/parsley 2-3 spring onions – finely sliced Heat the…

Cauliflower Shawarma

Yes folks, another cauliflower recipe. This time we’re making cauliflower “steaks”, flavoured with a spicy marinade using Belazu’s Shawarma Seasoning Paste. You could also make this with Harissa, a red pepper paste, or a paprika paste. I served this on top of a cauliflower and tahini puree with some simple flatbreads alongside 1 cauliflower will…

Saffron Pasta & Chickpeas with Smoked Tomatoes

On Friday, 29th May, we took part in Belazu’s Virtual Banquet cookalong; a fundraising event run by the Belazu Foundation to support the wonderful Chefs in Schools. 7 dishes, 7 top chefs, 2000 particpants on Zoom, delicious ingredients from Belazu, Wellocks, Maldon and Mindful Chef, and 3½ hours to cook it all. We managed six…

Vegan Cauliflower “Cheese”

Like Cauliflower Cheese, but without the cheese. There are few optional things here. You could just use cauliflower, but the addition of onion for flavour, spinach for variety and walnutes for texture make it a more complete dish. For the sauce, if you can’t find miso, you could use a little mustard instead. Any plant…