Leading the vegan food revolution with some of the best plant-based recipes on the planet
This is something between a cheesy rosti and a potato frittata. So very easy to make, delicious and versatile. A meal in itself, dip it in your favourite sauce or condiment, and serve with your favourite salad. INGREDIENTS3 large potatoes, peeled2 cups of grated vegan meltable cheese2 tsp plain flour (use gluten free if you wish)salt & pepper to tasteolive oil for […]
I have cooked all manner of potatoes in a variety of styles and cuisines – simply because I adore the humble potato – do what you will to it, for me, it’s impossible not to like it in all forms. So, I have for you my cheese potatoes au gratin […]
My mother, a Greek housewife, used to make this in different ways – here is one way with my twist. I love it most of all also because it’s delicious, and also because it’s a versatile dish and so very easy to prepare. INGREDIENTS1½ cups pre-cooked lentils or 2/3 cup of dried brown lentils (the […]
I have been making, baking, roasting and cooking potatoes for decades, always seeking ways in which to perfect this humble vegetable. And really, if you’re going to eat potato, my advise in two words is ‘don’t compromise’. These potatoes have been chopped into bite size squares, massaged in a simple […]
Serves 4 This is based on my lamb curry I used to make a long time ago. It’s got some heat and is very flavourful – I find the Beyond Burgers to have a very good texture for this dish and also they have a slight lamb-like flavour, which lends […]