This is a vegan version of pho may not be traditional, but it tastes delicious with a beautiful spicy broth complemented nicely with a savoury umami from the shiitake mushrooms.

This leek and lentil soup is not only delicious but packed full of nutrients. Stir through some cream or crème fraiche after puréeing for a richer taste. For a leaner version, leave out the cream at the end.

Leeks pair perfectly with roasted chicken to create these delicious pot pies. To save time, this recipe uses frozen puff pastr. But if you’re feeling game and have the time, you can make your own pastry from scratch. To avoid a melted pastry, ensure the chicken and leek mixture is cooled before placing the puff pastry on top.

This bread and butter pudding recipe calls for skimmed milk or a plant-based milk to make it a healthy option. Use an unrefined sugar like coconut sugar to provide a natural sweetness. The pudding is best used with bread which is at least a day old so it keeps its integrity and doesn’t get too soggy.

This bruschetta uses balsamic onions as a modern twist on the recipe. Make sure you marinate the tomato mixture for at least 20 minutes to really bring out the juices and flavour of the tomatoes. Really ripe tomatoes are best in this recipe.

This seafood pasta is complemented beautifully by the addition of kombu, which provides salty notes to the dish. Although ground kombu can be used, you can also add a pinch of finely chopped kombu to the frying pan when adding the garlic. You can find kombu at your local Asian grocer.

This orange cake is deliciously moist and full of orange zest. Boiling the oranges whole removes the bitterness of the pith, which is essential to the finished cake. Refined sugar has been replaced with granulated erythritol for this recipe, but feel free to experiment with other sugar substitutes.

This apple and cinnamon teacake is an oldie but a goodie. It’s super easy to make and uses coconut sugar rather than refined sugar. To make this vegan, swap the egg for a flax egg, use a vegan butter and a plant-based milk.

This dish is so creamy you would never know it was vegan! It’s best cooked with starchy potatoes like Sebago, Maris Piper or Dutch Creams. Try to slice the potatoes quite thinly so it can cook quicker.

This creamy tahini dressing pairs perfectly with crispy chickpeas and roasted cauliflower. Cook the cauliflower until tender and slightly golden to prevent it going soggy. The addition of pomegranates provides a lovely burst of freshness to the dish.

Eating a diet low in FODMAP foods is highly recommended for people with irritable bowel syndrome. However, low-FODMAP eating is not ideal for everyone. In this article we look behind the acronym to discover exactly what FODMAP dieting is and who it can help. Most of us have heard the expression “You are what you […]

With many of us spending more time at home, embrace the art of a making a quality brew as part of your daily morning ritual.