These vegan picnic pies feature a rich mushroom and vegetable filling, wrapped in crisp hot water crust pastry. They’re perfect for picnics, lunchboxes, or a make-ahead savoury bake to share. Updated April 2026 Unlike traditional pork pies, these are completely...
These fudgy vegan chocolate pecan bars are a rich traybake with a buttery pecan base and a smooth chocolate topping that sets firmly and slices cleanly every time. Silken tofu works as the egg replacer in this recipe giving a reliable creamy set without disrupting the...
Soft, savoury and utterly delicious wild garlic scones, fresh from the oven and best eaten warm. Yesterday’s walk was fresh and full of promise. The ground still damp from a burst of April showers, the trees just beginning to green up. Then the wild garlic, bright and...
An easy rhubarb crumble made with fresh stalks and a classic golden topping. An Easy Rhubarb Crumble We Make Every Spring The first rhubarb of the year always ends up in a crumble. It’s sharp, bright, and exactly what you want after a winter of heavier puddings....
A creamy roasted carrot soup with borlotti beans and warming spices, finished with a splash of oat cream. Bright, golden, and gently spiced, this roasted carrot soup is smooth, warming, and naturally sweet, with a little extra heft to keep you going through busy days....
This creamy leek and potato soup is simple, comforting, and one we return to almost all year round. Made with sweet, slow-softened leeks and tender potatoes, it’s the soup my adult children come home for. A bowl that feels like home. Perfect for chilly winter...
Vegan Welsh cakes are a classic treat I can’t let the first of March pass without sharing! I’m not Welsh, but Mr TS is, and I first tasted these delicious griddle scones over 30 years ago courtesy of his lovely Mum. When she retired from teaching and lecturing, she...
As soon as those lovely pink stalks of Yorkshire forced rhubarb appear on the shelves, I’m ready for spring. This simple rhubarb compote is the first recipe I turn to. It’s an easy way to make the most of seasonal rhubarb, gently stewed until soft, tart and spoonable....
These easy vegan pancakes are thin, golden and perfect for rolling, folding, or stacking with your favourite toppings. No eggs, no dairy, just simple ingredients and made with a little love, from scratch. While they’re a classic treat for Pancake Day, these delicate...
By late winter we’ve eaten a lot of roasted root vegetables! I never tire of them, but this is the point when I start to crave a little lift – something sharp and fresh to wake up my taste buds and lead me gently towards spring. These citrus-roasted root...
These baked polenta fries are perfect for dipping in your favourite sauce or alongside any dish you’d usually pair with chips. Crisp and golden on the outside, soft and fluffy in the middle, they are fragrant with rosemary and warmed through with a gentle heat from...
A Bright Winter Bake This whole orange cake is a joyous celebration of citrus season, bringing brightness to the darkest, dampest winter days. It uses every last bit of sweet, juicy clementines, and as you slice through them the smell brings sunshine into the kitchen!...
I bloomin’ love tahini and will shoehorn it into any recipe if I possibly can. These chocolate tahini bars are a total celebration of it and they also contain another favourite as a surprise hidden ingredient! Chocolate Tahini Bars with a Secret Savoury...
This hearty vegetable and bean soup is the soup I make when the weather turns cold and my body wants something steady and sustaining. Nothing clever, nothing rushed—just vegetables softened slowly in good stock, herbs doing their quiet work, and beans added...
This Orange and Cinnamon Swirl Loaf Cake is one of those everyday cakes with a little bit of added fancy and a frisson of anticipation. Cinnamon Swirl Loaf I am always slightly nervous about slicing into this loaf cake – will there be a swirl at all? Have...
