Cider-Braised Butter Beans with Parsnip Mash and Pear Salad
Cider-braised butter beans served with parsnip mash and a fresh pear salad — a quietly festive winter supper with gentle sweetness, depth and warmth.
brown onion
Winter Warmer Tagine with Orange Zested Greens and Tofu Cultured Cream
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.
Traditional Cottage Pie
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.
Faux Gras Pâté
This deeply savoury pâté combines toasted walnuts, lentils, mushrooms, and beetroot into a rich, velvety spread. With a nod to classic French terrines, it delivers luxury without compromise – creamy, earthy, and complex. A little Shaoxing wine or cognac deepens the base, while rosemary and thyme lift it into something quietly spectacular.
Red Pepper Bisque
A deep-red bisque full of warmth, velvet texture, and balanced spice. Carrot and squash bring gentle sweetness, coconut milk rounds everything out, and the lime cuts through with brightness. Finished with coriander and a hint of zest, this is soup as ceremony — one to sip slowly, and savour.
Light and Fragrant Butter Bean Curry with Spinach and Tomato
A gently spiced, weeknight-friendly curry that brings together buttery pulses, tender greens, and the deep warmth of toasted cumin. This is one to come home to — reliable, honest, quietly bold. The brown sugar and lime give lift and balance, while the spinach folds in easily at the end for a really nourishing twist.
Sauce Espagnole
This is a foundational French sauce that teaches you everything you need to know about depth. It begins with brown stock, moves through caramelised mirepoix and tomato, and finishes in a brown roux so rich it glows. If you’ve ever wanted to feel what real sauce-making tastes like — this is the one.
Campfire Sweet Potato and Black Bean Chilli
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.
Spiced Red Lentil Koftas with Harissa Mayo
These koftas are crisp-edged, warmly spiced, and deeply satisfying — a clever use of red lentils that’s fast enough for a weeknight but impressive enough for guests. Pair them with smoky harissa mayo and a sharp salad, and you’ve got flavour, texture, and comfort in one elegant, air-fried handful. A proper plant-based crowd-pleaser.
Wild Garlic, Spinach and Cannellini Cannelloni with Lemon-Almond Cream
Just three cannelloni — but what a trio. Crisp-edged, golden-topped and filled with garlicky greens and a smooth, satisfying cannellini purée. The lemon-almond cream melts into a tangy, cheese-like crown, with wild garlic singing through every bite. It’s rich without heaviness, comforting with edge — a spring bake to savour slowly, with bread and good company.