maple syrup

Beautiful Sides, Salads Worth Making

Pear, Apple and Verjus Salad with Toasted Maple Walnuts

a cosy grey bowl of cider-braised butterbeans dressed with shards of red apple and pear, with lots of fresh thyme.

A crisp winter salad of pear, apple and verjus with toasted maple walnuts — light, perfumed and quietly festive. The bright counterpoint to rich Christmas mains.

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.

Cheese & Curious Creams, Puddings for Grown-Up Children

Rosewater Meringue, Elderflower Panna Cotta with Strawberry Coulis

A vegan dessert. Pink meringue sitting on white panna cotta which is sitting on a round pool of strawberry coulis

Delicate layers: rosewater meringue, coconut panna cotta touched with elderflower, and a bright strawberry coulis to swirl or puddle. Every spoonful is a soft and beautiful — floral, fruity, and cool. These puddings look dainty but land like summer — composed, joyful, and just whimsical enough for a daydreamer’s table.

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.

For My Soulmate, Puddings for Grown-Up Children

Rhubarb Rose Fool with Almond Crunch

a glass of pink rhubarb fool topped with almonds with the spoon in

A delicate, fragrant springtime pudding with tart roasted rhubarb, creamy Oatgurt and the crunch of maple-slicked almonds. Lightly set with agar, this fool is spoonable, pink, and quietly romantic. Perfect for sunshine days and soft endings — garden bowls, golden spoons, and a hint of rose lingering in the air.

Foundation Stones, Puddings for Grown-Up Children

Golden Florin Biscuits

Crisp-edged and golden like their namesake, these almond and wholemeal biscuits are gently scented with orange and sweetened with a spoonful of maple syrup. A small-batch recipe that yields 10–12 frilled “coins” — quick to make, rustic to look at, and quietly rich in flavour. Perfect for autumn teatimes or homemade edible gifts. Perfect with fruit compotes and fools.

Foundation Stones, Puddings for Grown-Up Children

Roasted Rhubarb with Spices and Citrus

Soft, glistening batons of rhubarb roasted with blood orange, maple, and whole spices. This simple, elegant dish lands somewhere between a pudding and a preserve — spoonable, fragrant, and a joy beside a biscuit, yoghurt, or porridge.