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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.
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.
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.
Roasted red pepper & rosemary soup
While autumn has very much settled in to stay, our Riverford veg box still occasionally throws up some red peppers from the continent and we'd be lying if we said we weren’t more than a little chuffed about it. Here’s a vegcentric soup to warm the cockles.
Umami-omega sprinkle
So called because of the fantastically deep and complex flavour, and all the healthy fat from the seeds. Also known as “vegan parm”. It’s soon to become your favourite flavour hack.
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.
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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.