Aquafaba - who knew?! Chickpea water is such a cracking egg yolk replacement in mayo… more than a replacement though it’s a genuine upgrade.
This flavoursome, peasant-style stew needed nothing more than a hunk of sourdough, or a side of potatoes to recommend itself.
Katy & I are obsessed with this flavour tangle - obsessed! - and pile it onto many a tofu, noodle, or stir-fry dish...
It’s a week-night one-pot-wonder gem of a hug-in-a-mug that’s spot on for the seasons’ imminent switcheroo!
Rainy weeknight supper perfection. 2 pots, 25 mins, store cupboard staple ingredients.
Katy’s mum came for lunch so naturally we got in sauce mode. The hero dish was zaatar roasted tempeh with red onions & aubergine...
You can take the girls out of Cornwall... A small pack of line-caught smoked mackerel made its way back to London with us…
Portobello mushroom & toasted chestnut soup - liquid velvet, if you will... elephant grey. Using chestnuts to thicken here gives this soup an extraordinarily luxurious texture.
Black bean chilli sauce is our new absolute jam… it’s a total flavour bomb and the yielding aubergine flesh is the perfect foil here.
A veganised festive favourite that needs no introduction! Happy holidays people!
We’re super proud of this dish and not just because the name is pure pun genius… it is PACKED with flavour and so comforting.
This salad sits very happily on its own, but can be padded out with fresh bread and some festive cheese such as organic Stilton.
A easy bake for a cold and rainy weekend... pop on the kettle Bae.
Tinned haricot beans are a great store-cupboard go-to. This one’s lighter on pulses so if you’re hungry pop in a second tin.
These sweet and spicy seeds are instant injection of texture and flavour, into so many curries, soups and salads.
Rich and fiery this one. Ooof. But balanced out with dreamy creamy coconut and sweet butternut squash.
Zesty, fresh and pungent. Scatter on top of any of your Italian inspired cooking.
Caponata is an Italian, slow-cooked aubergine stew; here we’ve added puy lentils for a little autumnal oomph!
This is less a recipe and more a simple little idea for jazzing up sautéed or wilted spinach. There’s little that sautéed celery and garlic won’t improve when used as a base, and spinach is no exception!
For me (Joey), watercress and tarragon is a match made in heaven, and watercress, cream cheese and marmite sandwiches were a childhood favourite…
Raw, delicious and bursting with goodness, this is hands down my (Katy’s) favourite soup. Only enjoy ice-cold, strait from the fridge.
Full-on festive feels with this one..! Some favourite winter vegetables, rustled together with a Christmas twist.
Celeriac is the undisputed king of winter vegetables. Its humble root vegetable status belies the pure luxury of its texture and flavour…
Here is perhaps my (Joey’s) favourite ferment to date… Katy and I use it on egg-fried rice, quirky fridge-foraged salads, or as a simple condiment.
British cherries at this time of year are absolutely delectable, so sweet and juicy... WHAT a fruit. Part of my (Joey’s) veegs series for GBCs.
Katy here, with an important announcement: once you’ve tried roasting broccoli you won’t want to cook it any other way..! The char is just magic.
England’s answer to olives or pickled guindilla peppers..! They have a slightly sour brine-y flavour, which is spiked with dill, garlic & fennel.
My friend Alissa and I (Joey) served this Russian inspired salad at our recent supper-club collaboration, under the railway arches at the Hackney distillery, Our London.
For many of us, Sauerkraut is the gateway drug... It's the blank canvas on which we master the manipulation of salt, time & temperature, grow in confidence, and experiment with flavour.