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...
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....
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...
