smoked paprika

For My Soulmate, More Than One Pot, But Barely

Cider-Braised Butter Beans with Parsnip Mash and Pear Salad

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

Cider-braised butter beans served with parsnip mash and a fresh pear salad — a quietly festive winter supper with gentle sweetness, depth and warmth.

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.

Foundation Stones, Salads Worth Making

Roasted Chickpea, Red Pepper Antipasto with Smoked Paprika Oil Dressing

A rustic stoneware bowl containing a delicious fresh vegan roasted chickpeas and red pepper salad. There are slices of wholesome seedy bread. A

A punchy, textural, smoke-kissed antipasto made for warm weather days and end-of-week leftovers. Red peppers collapse into sweetness beside crispy chickpeas and a warm paprika oil with both cooked and raw garlic. Served on toasted rye with pickled or creamy toppings, this is wholefood eating with purpose — smoky, bright, and satisfyingly bold.

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.

Beautiful Sides, Foundation Stones

Magic Beet and Black Bean Hummus: A Fantastical Plant-Based Delight

This beetroot and black bean hummus brings a little earth-magic to the table. Deep in colour and velvety in texture, it’s a grounded, nourishing twist on the familiar. Rich, robust, and plant-based, it’s more than just a dip – it’s a small, bold moment on a plate, ready for spreading, scooping, or savouring slowly.

Foundation Stones, More Than One Pot, But Barely

Hearty Red Kidney Bean Stew with Herby Tofu and Chia Seed Dumplings

a close up of a rich red tomato and red kidney bean stew with chia seed and herbs dumplings looking light and fluffy and delicious.

Rich with tomatoes, herbs and tender red beans, this one-pot stew is full of deep, savoury comfort. Soft tofu and chia dumplings steam on top, adding a herby lift and a satisfying bite. It's a quiet, nourishing dish – sturdy, simple, and generous – the kind of food that waits patiently and rewards you for showing up hungry.