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...
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 bright, fresh, zingy carrot salad is perfect in a Buddha bowl, as a quick side dish or stuffed in a baguette with lashings of creamy hummus for lunch. Jump to Recipe Carrot Season Did you know that carrots are the UK’s major root veg crop and that...
AD. This is a sponsored post. Just in time for the festive season, Quorn have released some fabulous goodies in their vegan new Deli range! Packed with flavour, they are perfect for vegan Autumn or Christmas charcuterie boards, buffets, nibbles and all things...
