apple cider vinegar

Cheese & Curious Creams, Foundation Stones

Tofu Cultured Cream

stoneware plate with a neat swirl of smooth shiny tofu cream and a few grains of malden sea salt

Silken, gently tangy and clean on the palate — a cultured cream that slips anywhere crème fraîche would go, bringing brightness without weight.

Cheese & Curious Creams, True One Pots

Winter Warmer Tagine with Orange Zested Greens and Tofu Cultured Cream

bowl of butternut squash and red pepper tagine with spring greeens alongside. Bright and appetising. A perfect winter dish.

A richly spiced vegan tagine with chickpeas and squash, brightened by orange-zested greens and a cool, savoury cultured cream made from silken tofu. Winter comfort — without the weight.

More Than One Pot, But Barely, True One Pots

Bonfire Beans, Mustard Mash and Sauerkraut Fire Pickle

Open stoneware bowl with mash potato topped with rich and dark chill beans, topped with shreds of sauerkraut

Smoky beans, buttery mash, and a hot-and-sour fire pickle bring sparks to the table. This is comfort food with a wink — something to lean into when the rain’s on the window and your hands are cold. Beans and molasses lay the groundwork; mustard and sauerkraut punch it up. A celebration of autumn in three simple parts.

For My Soulmate

Traditional Cottage Pie

a oven dish full of cottage pie with mashed potato. Spoon resting in one corner with a portion of cottage pie resting on the sppn.

This is the kind of cottage pie that holds the room steady — deeply savoury, topped with golden mash, and honest in its ingredients. Lentils, mushrooms, and millet form a grounding, flavour-rich base, balanced with slow-cooked aromatics and a quiet lick of Marmite. A modern take on tradition — built from scratch, layered with care.

Adventure Cook, For My Soulmate

Charred Courgette with Spelt Tofu Medallions

Charred courgette pieces on cous cous with little tofu medallions pan-fried and salad leaves and dots of salad dressing glistening in the sun

This sunlit plate brings together diagonally scored courgette, pan-seared until tender, with warmly spiced tofu medallions and a fragrant peanut-coconut crumb. A dollop of herbed yoghurt and a scattering of pickles and leaves complete the story. It's vibrant, grounding, and perfectly suited to outdoor days or inside moments of calm.

Adventure Cook, True One Pots

Campfire Sweet Potato and Black Bean Chilli

trangia stove with a black skillet pan of vegan sweet potato and black bean chilli, topped with homemade paratha. shows a person's hand stirring.

This is the kind of chilli that makes the air smell good. Layers of garlic, cacaa, spice and tomato simmer slowly until they become something deep and dark and warming. It’s one pot, quiet to make, and full of kindness — best eaten with the wind in your hair and a spoon in your hand.

Adventure Cook, Foundation Stones

Sticky Barbecue Beans with Cornbread Crumble

A serving of sticky barbecue beans and golden cornbread dumplings, with herbs and lemon zest scattered on top. a lovely vegan evening meal. It is on a stone wall with mossy around. A gorgeous summer bowl.

Smoky, sticky, and deeply comforting — this skillet brings barbecue beans and soft cornbread together in one bubbling pan. The harissa-tomato base is sweet and savoury, with lemon and thyme cutting through the richness. Finished with dumpling-sized cornbread crumbles, it’s the sort of thing you’d eat by firelight with a spoon and a smile.

Salads Worth Making

Spring Buckwheat Salad with Shaved Cabbage & Pickled Rhubarb

bowl of salad with pumpkin seeds, pickled rhubarb and shaved spring cabbage ribbons, topped with wild garlic flowers

Vegan spring buckwheat salad with is a flavourful vegan recipe, easy to prepare and perfect for everyday meals. a brilliant side of centrepiece.

Beautiful Sides, Foundation Stones

Golden Pickles No. 1: Kohlrabi

These turmeric-bright kohlrabi pickles are sweet, tangy and quietly addictive. Inspired by Eastern European traditions, they come together in minutes and liven up sandwiches, rice bowls or mezze. A small jar of golden goodness to keep in the fridge for when meals need a lift.

Beautiful Sides, Salads Worth Making

Red Apple, Walnut and Sultana Salad with Dried Lime and Clove Dressing

Black bowl outside on green grass filled with a salad made of red skinned apple, walnuts and sultanas

This Red Apple, Walnut and Sultana Salad is a small, satisfying shift from the usual. It’s crisp, sweet, and gently spiced with a dried lime and clove dressing that lingers in a good way. Easy to prepare with pantry basics, it brings freshness and a little intrigue to the table – even if it’s just you tonight.