This is a simple, rustic dish with few ingredients which really packs a punch. It is seriously delicious. I used home-grown rhubarb chard for their lovely crimson stems, but you could substitute spinach or long-stemmed broccoli if you prefer. Vegan Parmesan is available in health food stores and even some supermarkets. Alternatively, you can leav...

This dish is based on a popular Palestinian staple called m’jaddaret. There are many variations of this dish across the Middle East, for example the Egyptian kushari and Iranian adas polo. The recipe is straightforward and uncomplicated, but at its heart lies the beautiful alchemy of rice, lentils and crispy onions, along with just a few key spi...

A vegan interpretation of this Japanese classic...

This simple vegan interpretation of the classic Irish stew is hearty and delicious. The stew is great just as it is, but works particularly well with some steamed cabbage or greens and roast potatoes....

Rhubarb crumble and custard is a classic combination, so why not make it into an ice cream? And while we’re at it, why not make it a vegan ice cream? Freezing the crumble before adding it to the ice cream mixture at the last minute helps ensure it doesn’t become soggy....

There are a number of different stages to this recipe, but several of them can be carried out simultaneously. They are each straightforward and worth the effort because when combined they all add something to the finished dish. Cooking the lentils in the stock and herbs gives them a rich flavour, and roasting them adds texture and balance to this ...