Cheese and onion bread soufflé, hey. Yep, the stale bread component removes the fret over whether your soufflé will rise or not, cuz it will, defo. Another Use Your Loaf classic coming atcha. Continue reading “Cheese & Onion Bread Soufflé”
Kicking off our Use Your Loaf series with the phenomenally good Pappa al Pomodoro.
Classic Tuscan fayre. In season all year round, and happens to be vegan. Yes bruv. Continue reading “Pappa al Pomodoro (Tuscan Tomato & Bread Soup)”
This’ll get the job done, if the job is to delight and satisfy in dizzying amounts of heartiness.
Grown up mushrooms for grown ups. And veegs. Continue reading “Bella Mushrooms Braised in Red Wine”
Munchkins are great aren’t they, cuz you can drop them into your jacko-lantern displays with minimal effort to spiffing effect. But what the blazes do you do with them when Halloween is done?
Times were, I wouldn’t have touched this parsnip affair with a barge pole.
Thanks be then, that times were are a million miles ago, and I can sink into a comforting bowl of silky smooth (veegs) loveliness any time I like. Continue reading “Parsnip & Celeriac Bake”
As summer rolls into autumn here, we’ve got one last summer veggie recipe for ya, and it’s a belter from Sri Lanka. Continue reading “Sri Lankan Runner Bean Curry”
Utterly delicious goodness going on with this tomato and white bean stew. Continue reading “Tomato & Cannellini Bean Stew”
A hearty, satisfying veegs ragu option for ya. Continue reading “Butternut Squash & Puy Lentil Ragu”
TRICKY SOURCING ALERT
Flavour and theatre in epic proportions at play in this glorious dish from Cambodia. Continue reading “Amok Tofu”