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Vegcentric and flavour-first. Get hungry.
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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.
A classic cheese & chive soufflé
Recipe + wine pairing.
Far more stable and forgiving than their reputation would have you believe, and a true joy to eat.
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.
Flavour hack toast: red onion marmalade, goats’ cheese & smokey garlic chips
Recipe + wine pairing.
Crispy fried garlic chips are really something - they add a fantastic texture and a lovely layer of complexity to this simple toast topper - they are deeply sweet, slightly smokey, golden and pungent.
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.
Red wine chickpeas & roasted peppers, with a ‘pinch’ of chorizo
Red wine in cooking is all too often reserved for big meaty dishes and we miss it; the depth and gravitas it lends a dish is awesome, and we’ve long been keen to explore its use in a vegcentric dish…
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.
Chip shop curry dhal & eggs
The flavours are intense, vibrant and deliciously tangy; they’re reminiscent of that neon curry sauce we all know and secretly love from the chippie.
Moroccan jackets with tagine ‘baked beans’
Recipe number 2 in our Suit Up! range… the tagine is rich, complex and unctuous, and its texture and consistency mirror that of baked beans very well.
Thai style baked potatoes
with edamame & coconut ‘baked beans’! We had a lot of fun dreaming up this one together. Our goal : recreate everyone’s favourite comfort food with the most flavoursome twist imaginable!
Soy & ginger braised venison
Recipe + wine pairing.
Wild, lean and sustainable… on the rare occasions we do eat meat venison is our favourite; it lends itself fantastically to this sweet & salty aromatic sauce. It’s the tastiest stew we know!
Kale & white bean Caesar
with garlicky mushrooms and crispy seeds. Here we’ve roasted portobello mushrooms in tamari, garlic & brown sugar which sits in for both the bacon and the chicken…
Roasted butternut & butter bean stew
with nduja oil and fried almonds… It’s a warming winter one-pot which we simply cannot stop cooking.
Portobello & chimichurri spaghetti
This recipe is bold and zingy hot, dressed pasta dish, rather than one with a heavy, cooked sauce; it’s light on its feet, yet very satisfying.
Bejeweled black lentil salad
with cavolo nero, spiced almonds, sweet cranberries and marinated feta…
Chickpea Rockefeller
Katy first made this for us in the summer with fresh spinach and spring onions, so here’s our wintery take on the recipe which is perfect for this time of year.
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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.