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Vegcentric and flavour-first. Get hungry.
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Venison & walnut stew
Recipe + wine pairing.
This autumnal stew is layered and laced with gentle spices such as cumin, turmeric, cinnamon and allspice, and wonderfully rich and oily walnuts add some welcomed fat to this ultra lean, sustainable meat.
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.
A freekeh salad that just keeps getting better
Freekeh is a delicious wholegrain that’s high in fibre and high in protein; it’s smokey and nutty, and absolute dynamite with sweet roasted shallots, fresh parsley, and salty feta…
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.
Mole-roasted cauliflower
Recipe + wine pairing.
Katy is the flavour queen in our house. She mastered the 30-ingredient mole whilst in Oaxaca in Mexico, but fear not, this version only has 14 and it’s a knock-out vegcentric feast when roasted with cauliflower and topped with pickled chillies.
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!
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.
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.
Roasted fennel, Comté & radicchio pie
Recipe + wine pairing.
It’s international pie week, apparently! Fabulous news! Here’s our vegcentric offering. This is a seasonal vegetarian pie that’s textural and full of flavour. Stodge-on-stodge this is not!
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.
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…
Winter Niçoise
Here’s everyone’s favourite summer classic, reimagined with some of the very best winter veggies… the almighty purple sprouting broccoli, bitter radicchio and red onion, to name a few!
Spiced crab thermidor loaded skins
How enticing is this name?! This recipe has evolved over the last few months in conjunction with our Zoom Cooking classes: it’s a simple ‘mix and bake’ job, and unbelievably tasty. Give this one a whirl!
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.
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.
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.