Collections

Everything grouped by course and by cuisine — useful when you know roughly what you want but not exactly what.

Bread

Five minutes of work, an overnight rest in the fridge, and a tray of focaccia with a proper open crumb and a crisp, olive-oil-fried base.

Melted vegan butter, plenty of brown sugar, a proper chill and chopped dairy-free chocolate — chewy in the middle, crisp at the edge, no eggs needed.

Split red lentils simmered soft, finished with a hot cumin-and-garlic tarka poured over at the table. Thirty-five minutes, mostly unattended.

Thick wedges of hispi cabbage seared hard until blackened at the edges, then dressed with hot olive oil, fried capers, garlic and lemon.

Melted vegan butter, plenty of brown sugar, a proper chill and chopped dairy-free chocolate — chewy in the middle, crisp at the edge, no eggs needed.

Thick wedges of hispi cabbage seared hard until blackened at the edges, then dressed with hot olive oil, fried capers, garlic and lemon.

Split red lentils simmered soft, finished with a hot cumin-and-garlic tarka poured over at the table. Thirty-five minutes, mostly unattended.

Five minutes of work, an overnight rest in the fridge, and a tray of focaccia with a proper open crumb and a crisp, olive-oil-fried base.