I love crunch in foods, and sometimes this can be lacking in vegan cooking, however not with these crunchy potatoes and flaked almonds

A classic vegan hummus made with carrot juice and harissa. A fragrant, spicy and sweet spread or dip.

A filling and high protein vegan lunch. This sourdough sandwich is ideal for eating on the go. With creamy tahini, herbs and citrusy sumac.

A really quick salad, ideal for bbq’s as a lighter side. Raw carrot is lovely & sweet which compliments the heat from the chilli & ginger.

This is a take on the classic Provençal savoury tart Pissaladière which is traditionally made with caramelised onions.

Since squash is sweet and smooth, I thought it would work as a lovely addition in hummus. As well as making it a fantastic fire orange.

I thought harissa would work well in hummus because it can be quite bland. It is extremely well suited to bring an oomf to this dip.

This recipe is light on effort but full of flavour - the perfect combination.

Beetroot brings a lovely earthy flavour, but also an incredible vibrant colour. Beetroot is a great source of fibre and is full of nutrients

Avocado is a very creamy fruit already, but for this recipe I have added silken tofu. This makes it so smooth.

Making a stalk pesto allows me to appreciate the vegetable, gain their nutrients and prevent waste.

Serves 4 Beans on toast is a staple for so many - it’s quick, easy and tasty. For mine, I use a combination of borlotti and butter beans...

Serves 3-4 This simple recipe is perfectly suited to help to warm you for a Winter’s lunch. Butternut squash is a go to for soups because...

Makes 500ml This is a punchy aniseed side which I initially created when trying to find a use for some leftover beetroot from making...