Recipes

Mexican Inspired Giant Couscous Salad

Aubergine and Pesto Bake

Courgette and Feta Bake

No Churn Pistachio Ice Cream

No Churn Black Sesame Ice Cream

Grilled Courgette and Bulgur Wheat Salad

Watermelon Salad with Feta and Balsamic Glaze

Sweet and Sour Vegetable Stir Fry

Avocado on toast with garlic roasted tomatoes

White Asparagus with Butter Vinaigrette

Mango Margarita

White Wine Sangria (Sangria Blanca)

Spanish style Shakshuka with green chilli and chorizo

Sweet and Spicy Pork Belly (Hong Shao Rou)

Raspberry and Passion Fruit Virgin Mojito

Roasted Tomato and Aubergine Dip

Crab and Avocado Salad with Lemon Yoghurt Dressing

Sausage and Asparagus Risotto (vegetarian and vegan option)

The Big Vegan Baking Guide

Potato Rösti (vegan)

Lighter Potato Salad with Crème Fraîche and Dill

Crispy Fried Halloumi

Elderflower Champagne

Elderflower Cordial

Maple and Miso Roasted Aubergines

Vegan Satay Skewers with Oyster Mushrooms

Vegan Panzanella Salad

Egg Fried Rice

Vegetable Fried Rice

Vegan Beetroot and Dill Ravioli

Chinese Style Vegan "Pork" Stuffed Cabbage Rolls

Preserved Lemon Couscous

Courgette and Freekeh Salad with Lemon and Mint Dressing

Harissa Roasted Tomatoes

Vegan Moussaka

Roasted Tomato Risotto (vegan)

Crispy Cauliflower Tacos

Wild Garlic Dahl

Vegan Shredded "Chicken" Style Seitan

Olive Oil Cake (vegan)