It doesn’t get much better than fattoush does it. Is it the world’s best salad? It’s a serious contender. Continue reading “Fattoush”
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”
We’re here to help with all that post Halloween pumpkin you’re soon to have. Continue reading “Roasting Pumpkin Seeds”
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”
This has to be the most elegantly decadent and ridiculously delicious way to enjoy courgette flowers. And believe me, we love to enjoy courgette flowers! Continue reading “Fried Courgette Flowers with Maple & Vinegar”
Utterly delicious goodness going on with this tomato and white bean stew. Continue reading “Tomato & Cannellini Bean Stew”