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Vegcentric and flavour-first. Get hungry.
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Lasagne - but make it pink; beetroot, chilli & goats’ cheese
The soft, natural sweetness of beetroot is cut with the lactic tang of creamy goats’ cheese; puy lentils keep things grounded, while red chilli adds a wickedly warming dimension. Winner.
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.
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.
Slow-cooked courgettes, garlic & thyme, with pesto lentils
The courgette’s molten texture is something that has to be tried to be believed - it’s simply gorgeous. This dish has the comforting texture of a risotto, yet with better nutritional credentials and without the constant stirring!
Quick ratatouille rigatoni with caper vinaigrette
Katy is the tomato fiend - roasted, raw, slathered on pizza - she cannot eat enough of them in a week, and when we’re in need a speedy tomato fix this recipe is our go-to.
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.
Watercressto spaghetti
This recipe makes 4 servings of vibrant, zippy, peppery pesto. There’s no reinvention of the wheel here… it’s as herbaceous and punchy as you would expect, and it’s fabulous on pasta!
More-veg-than-noodles noodles
This one is perfect for those evenings where you fancy something a little lighter yet with heaps of flavour; the recipe uses 80 g of noodles for 2 servings as the bulk of dish comes from the green veggies themselves.
Faster-than-your-fusilli broccoli & blue cheese pasta
The style of sauce here is one of our absolute favourites… is it a light sauce, or hot dressing though? We debate at length each time. Either way it’s light, quick and jammed-packed with flavour
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…
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.
Mussel, fennel & tomato spaghetti
Mussels are an incredibly sustainable choice of seafood - they are filter-feeders which help clean the seas, and produce no environmentally damaging waste. Added to which they are bang in season right now.
Green odds & ends: a zero waste pasta
“What have we got in that needs using up? And what can we make with that?” YES. Yes to more thrifty, vegcentric weeknight meals such as this non-recipe recipe.
Epic anchovy & caper breadcrumbs
to top ANY pasta dish. No, seriously though, these breadcrumbs are perhaps the most powerful flavour bomb we know.
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.
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.
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