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Vegcentric and flavour-first. Get hungry.
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Ox cheek & Guinness rarebit with Black Bomber
Well, dear reader, this was without a shadow of doubt the tastiest thing we’ve ever cooked. No exaggeration. Pub grub at its most glorious!
Merguez Cassoulet
We’ve sought to compliment the incredible flavour of Swaledale’s Merguez Sausages with punchy and aromatic spices and seasonings; garlic, red chilli, coriander seeds, fennel, and thyme all run through the cassoulet base.
Pheasant schnitzel with sauce gribiche
Recipe + wine pairing.
Delicate and dainty on the plate, yet packed with flavour and fantastic crispy texture. We’ve rammed our freezer with local Suffolk game meat to see us through to next autumn, but chicken or guineafowl will also work well.
Sweet & sour sardines & greens
Undeniably, there is really only one true sardine recipe and that’s “on toast” (ideally mashed up with heaps of Sarson’s vinegar first), but should you be looking for another, this pasta number is very good.
Cavolo Nero, garlic & pine nut pasta with a creamy basil sauce
Recipe + wine pairing.
This seemingly humble vegan pasta is a surprisingly luxurious dish which offers indulgent, creamy textures, and layer after layer of fragrance and flavour.
Za’atar, green olive & chickpea stew with lemon & herbs
Recipe + wine pairing.
The fragrant, zesty flavours hint at Spring, and yet this vegan stew is deeply comforting too; it’s perfect or those days where winter feels very much here to stay.
Spiced peanut stew with squash, chard & carlin peas
A ‘veganuary’ special - a dish to warm the heart and soul with a powerful whack of spice and heat to put a little fire back into your belly. Deeply nourishing, ultra comforting, and best eaten on the sofa.
Beef & Guinness pie, with marmite & porcini pastry
Recipe + wine pairing.
If this isn’t the heartiest, most deeply comforting pie you eat all winter we’ll eat our hat. We rarely eat beef (or hats) but when we do, we strive to source high welfare, grass-reared beef and really make the recipe and eating experience count.
Bramley apple & carrot “mango chutney”
Here’s our stab at a British version of the much loved mango chutney to serve with all manner of curries. It’s sweet and tangy, and particularly fantastic with our Venison Vindaloo.
Venison Vindaloo
If you adore tangy, lively, punchy flavours then this curry recipe is for you. It’s packed with plenty of Aspall’s cider vinegar, succulent onions, and sweet spices.
Pear, roquefort & walnut Bakewell, with rye & rosemary pastry
Recipe + wine pairing.
This recipe is part vegcentric quiche, part savoury Bakewell tart, and even part treacle tart in terms of the method. It’s highly unique and mighty delicious.
As quick-as-the-conchiglie lemon & cabbage pasta
Recipe + wine pairing.
We cannot recommend the new range of pasta from Hodmedod’s more highly - it’s hand’s down the best ‘healthy pasta’ we’ve ever tried. Bouncy, nutty, delightful!
Squash, goats’ cheese & sage tart, with parmesan & hazelnut pastry
Recipe + wine pairing.
The pastry is the real star of the show here… It’s buttery, biscuity and nutty, and we deliberately roll it out a little thicker than normal to make sure each slice has a generous serving of this crisp and crumbly goodness.
Pumpkin and Baron Bigod fondue
Recipe + wine pairing.
Here’s one of our all time favourite dishes to serve when hosting friends and family. It’s interactive, fun, and exceptionally tasty!
Venison, chicken liver & chocolate chilli
Recipe + wine pairing.
Rich, gamey venison lends itself very well to spice and smoke and its complex mature flavour really takes a hearty chilli to the next level.
Spaghetti squash & cacio e pepe chickpeas
Recipe + wine pairing.
This vegcentric, autumnal recipe calls for none other than the unique, mad and brilliant spaghetti squash! It’s one of a kind and evokes childlike surprise and joy.
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.
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.
Crispy quinoa & roasted squash
The quinoa is laced with gentle tagine-inspired spices and flavours - cumin, coriander seeds, garlic and za’atar. The result is a grain mix that’s faintly sweet, heady, flavoursome and fragrant.
Contact us.
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.