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vegan

AUTHOR Q&A WITH SELENA NELSON

When did you decide to go Vegan and why? I’ve always seen myself as an animal lover. By 2017 – when I went vegan – I’d already stopped eating meat, but when I discovered how […]

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Related Categories: Nourish & Inspire Blog

Puttanesca Aubergine Parmigiana

This pepped-up parmigiana is an approximation of another Italian classic, puttanesca. Mind you don’t over-season the sauce – the capers and olives bring plenty of salt to the show. Nutritional yeast adds a deep savoury […]

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Related Categories: Cookbook Confidential
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Vegan Protein Omelette by Camilla Fayed

A recipe inspired by socca Niçoise from the South of France. This delicate chickpea flour omelette is a fresh and healthy alternative to a traditional egg one and can be served with a combination of […]

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Related Categories: Cookbook Confidential

New York-style baked cheesecake

PREP TIME: 15 MINS | SOAK TIME: 30 MINS | CHILL TIME: 2 HOURS | COOK TIME: 55 MINS This can be served as it is, or with a fruit coulis, chocolate sauce or caramel sauce, or […]

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Related Categories: Cookbook Confidential

Super-green green curry

Thai sticky rice is easy to find in big supermarkets, as is galangal, but you could use basmati if you prefer and simply leave out the galangal. Miso paste is also widely available – along […]

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Related Categories: Cookbook Confidential

GRILLED RADICCHIO, BAKED PUMPKIN, BEAN PURÉE AND GREMOLATA

Gremolata is a mixture of lemon zest, garlic and parsley. Italians will know it for its use in the meat dish ossobucco, but I think it goes very well with vegetables too, for example this […]

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Related Categories: Cookbook Confidential

Farmacy Burger

GF NF VG   The number one choice on our restaurant menu, so we just couldn’t leave it out. This is our plant-based take on the ubiquitous burger. It’s full of flavour and nourishing too. […]

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Related Categories: Cookbook Confidential

Peach Melba with Raspberry Compote & Lemon Shortbread Shards

The esteemed French chef Auguste Escoffier claimed to have invented the Peach Melba in the early 1890s at the Savoy Hotel in London, in honour of the Australian soprano Nellie Melba, who was a guest […]

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Related Categories: Cookbook Confidential

Fig Tarte Tatin

GF VG (if honey not used in cream)   Serves 12 Preparation time: 50 minutes For the crust 175g (6oz) buckwheat flour, plus a little extra for rolling out 85g (3oz) almond flour 115g (4oz) […]

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Related Categories: Cookbook Confidential

Pumpkin Soup

Pumpkin, like other squash, is delicious roasted when it becomes sweet and rich. The curry spices complement the pumpkin and give an extra warming flavour. Keep the seeds from the pumpkin, clean to remove any […]

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Related Categories: Cookbook Confidential

FATTOUSH DIP with pitta chips

From Izy Hossack’s The Savvy Cook comes this recipe, perfect for vegetarians, vegans and carnivores alike! I prefer this purple dip made with kidney beans to its more common chickpea-based cousin hummus as it’s easier […]

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Related Categories: Cookbook Confidential

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