tomatoes

Foundation Stones

Tomato Consommé

A crystal-clear tomato consommé made with ripe tomatoes, shallot and salt. Slowly extracted by gravity for an intensely fresh tomato flavour.

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.

True One Pots

Light and Fragrant Butter Bean Curry with Spinach and Tomato

A close up of a butterbean, spinach and tomato curry in a stainless steel indian bowl with a slice of lime on top

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.

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.

Cheese & Curious Creams, More Than One Pot, But Barely

Charred Aubergine with Spiced Tomato and Lentils with Herbed Yoghurt

Charred aubergine half topped with red lentils and herbed yoghurt, garnished with fresh herbs on a rustic plate.

Velvety aubergine, charred and yielding, meets warmly spiced lentils and a bright, herby yoghurt in this quietly majestic dish. It’s full of texture and contrast — smoky, soft, sharp, and creamy — and cooks beautifully in an air fryer or oven. Simple enough for a solo supper, but dressed enough to serve with ceremony.

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.

Foundation Stones

Ultimate Vegan Bolognese Sauce

Close up of basil leaves on top of bolognese sauce on top of spaghetti

Hearty, satisfying, and full of depth, this plant-based bolognese uses puy lentils for texture and richness without the wait of a long simmer. It’s savoury, well-seasoned, and built to cling to pasta or layer into lasagne. A proper sauce – bold, balanced, and proof that comfort doesn’t need to come from meat or hours.