All recipes.
Vegcentric and flavour-first. Get hungry.
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Tomato, fennel & butterbean casserole
Recipe + wine pairing.
Katy first made these vegcentric “baked beans” back in lockdown one. Or was it two? Or three? Either way, the addition of sage & walnut pesto takes things to the next level.
Parsnip, feta & chilli honey crumble
The inside of the feta almost ‘soufflés’ a little during roasting, while the outside becomes brown and crispy. It’s magic with the sweet nutty parsnips and pickled blackberries.
Leftover roast chicken Caesar pasta
This pasta dish boasts all the exquisite flavours and feels of a Caesar salad and it’s one of the most nourishing and comforting bowls of pasta we can imagine.
Soy & honey chicken with chilli & ginger
The fantastic flavours of this roasting glaze muddle with sweet red onions and juicy plums during cooking… it’s succulent, extraordinarily flavoursome, exciting and comforting all at once.
Rosemary roasted squash ribollita
Recipe + wine pairing.
Velvety roasted squash, sweet roasted red onions, woody rosemary, and fragrant sage... Some of the very best autumnal flavours are celebrated in this vegcentric dish.
Mustard-roast pork chops with apples & sage
Recipe + wine pairing.
Here’s a celebration of some of Suffolk’s finest ingredients… free-range pork, cox apples, and Aspall Cyder Vinegar. This dish has an intriguing and pleasing sweet & sour profile and it’s spot on for autumn.
The best damn roasted cod you can imagine
Recipe + wine pairing.
… with charred cauliflower, crispy kale, black olives, and sultanas, dressed with a roasted pine nut & caper vinaigrette.
Chilled Thai asparagus soup
Now some would argue that pairing bold flavours with the creme-de-la-creme of seasonal vegetables - is sacrilege, and we hear that. However…
A vegcentric ‘hot pot’ with Spanish flare
The blended walnuts, olive oil and roasted peppers of our favourite romesco sauce add a wonderful richness and fattier mouthfeel when eating, which counter-balances the lighter nature of this summery hot pot.
Cacio e pepe chickpeas
Recipe + wine pairing.
Cacio e pepe means cheese and pepper; it’s a famous pasta dish from Rome. We love the fact that it doesn’t look like much - it’s creamy, pale, and seemingly unexciting - and then BAM! The combination of parmesan and black pepper is so wonderfully intense.
Game-changing roasted peperonata
This molten, charred, tangy peperonata boasts a full house in the power quadrant of flavour - salt, fat, acid and heat. It scores ten across the board. If you’re a fan of softer, more subtle flavours scroll on by!
Charred cabbage tagine with harissa & almonds
The depth and complexity of flavours here would be typical of hours of slow-cooking, yet this is a speedy 45 minute recipe and 30 mins of that is ‘hands-off’ oven time.
It-was-all-yellow curried parsnip soup with apple pickle
There’s something about the creamy, velvety texture of parsnips in combination with lots of ginger and warming curried spices which comforts and nourishes one from head to toe. This soup will leave you feeling deeply satisfied and very cosy!
Beetroot & ginger dhal
We urge all self-identifying beetroot loathers to give this a go… the beetroot takes a back seat here, it adds subtle earthy depth and a beautifully thick texture to the dhal without overpowering the flavour, as our beetroot-loathing brother-in-law will attest.
Vegcentric, a definition
We believe the most wholly sustainable, healthy, and delicious way of eating is to put vegetables at the centre of the diet or plate of food. Here’s why.
Simple, but sublime, dhal
For those times when only something simple, nourishing and deeply comforting will do…! This recipe is the batch cooking dream you’ll whip up, portion, and freeze again and again.
Faster-than-your-fusilli beetroot pasta
This vegcentric beetroot pasta lunch is the quickest recipe on our site so far. Working-from-home lunches getting you down?? Ear-mark this one.
A big bowl of mussels, with bacon, cider & sage
A homage to the finest “pub grub” and a celebration of Suffolk: from the crème fraîche to the cider, and from the dry-cured smoked pancetta to the mussels themselves…
Fennel-crusted baked feta with roasted plums
Recipe + wine pairing.
topped with crispy sage & hazelnuts. The natural sugars in the plums caramelise and offer delicious, complex flavours as well as a heavenly jammy texture. Together with the fennel crusted feta they create the perfect sweet-salty balance.
The perfect zero waste vegcentric curry
Katy is the queen of spice in our house and takes the reins on curry nights; this zero-waste “non-recipe-recipe” is the golden ratio she uses for a wonderfully intense, yet perfectly balanced curry every time.
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We’d love to hear form you. We’d love to work with you. Please drop us a line for any food writing and collaboration enquiries, or please get in touch to organise your own Supper Club or Wine Tasting Dinner.