Tofu Cultured Cream
Silken, gently tangy and clean on the palate — a cultured cream that slips anywhere crème fraîche would go, bringing brightness without weight.
fresh lemon juice
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.
Charred Courgette with Spelt Tofu Medallions
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.
Sticky Barbecue Beans with Cornbread Crumble
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.
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.
Dried Lime Butter Beans with Capers in a Fragrant Broth
A fragrant, gentle broth with butter beans, capers and the haunting citrus hum of dried lime. Drawn from Persian and Mediterranean flavours, it’s a pantry-built dish with soul. Soft, salt-laced, and slightly mysterious – the kind of bowl that makes a quiet afternoon feel golden again.