Tomato and Cucumber Gazpacho


Ingredients 4 tomatoes medium 1 cucumber large 1 onion medium 2 cloves garlic 4 tbsp olive oil 1 tbsp balsamic vinegar 3/4 tsp salt 2 tbsp fresh basil or parsley pepper to taste Instructions Wash your vegetables well Peel the garlic and onion and roughly chop Roughly chop the tomatoes, cucumber and herbs Add all the ingredients into a blender and pulse until smooth Chill in the fridge before serving, or add a … Read more

Vegan Chicken Noodle Soup


Ingredients 1 tbsp extra virgin olive oil (optional) 1 carrot, chopped 1 celery stick, chopped 1/2 onion, chopped 2 cloves of garlic, chopped 9 oz vegan chicken pieces, gluten-free if needed (255 g), see notes 1/4 tsp salt 1/4 tsp ground black pepper 1 tsp poultry seasoning 2 bay leaves 4 cups vegetable stock (1 litre) 4 oz vegan noodles, gluten-free if needed (115 g), I used … Read more

Poached Leeks Vinaigrette and Pangrattato


Ingredients 6 small-medium leeks 150g unsalted butter 1 litre good quality fresh vegetable stock (see tip) For the vinaigrette 1 tbsp dijon mustard 1 tbsp red wine vinegar 1 small shallot, very finely chopped 60ml extra-virgin olive oil Squeeze lemon juice For the pangrattato Big glug extra-virgin olive oil 80g dried breadcrumbs Finely grated zest 1 … Read more

Salt-baked Root Vegetables with Labneh


Ingredients 550g strong white bread flour, plus extra to dust 175g fine sea salt, plus ½ tsp 
3 free-range egg whites 
1kg-1.2kg unpeeled assorted root vegetables (we used a mix of heritage carrots, beetroot and swede quarters) Flatbreads to serve For the labneh: 
500g thick full-fat greek yogurt 
(we used Total) 1 tsp lemon juice … Read more