A vibrant Malaysian classic reimagined for the plant-based kitchen. Fiery dried chillies, tangy tamarind, aromatic galangal and lemongrass, and a touch of fermented taucu create a rich, deeply savoury broth that pairs beautifully with tofu and vegetables. Inspired by traditional Malay and Indonesian asam pedas. Why this recipe works Variations & substitutions Storage & leftovers … Read more
These fiery, slurp-worthy mala noodles deliver the signature Sichuan combination of ma (numbing) and la (spicy). Tahini replaces traditional Chinese sesame paste, creating a rich, creamy sauce that clings to every strand of noodle. Finished with crunchy peanuts, fresh spring onions, and pak choi, this is a quick weeknight meal that feels like restaurant food. … Read more
This vegetarian take on Mapo Tofu combines the sweetness of Korean gochujang with the fermented depth of Lao Gan Ma Spicy Fermented Soybean Oil Chilli and the distinctive numbing heat of Sichuan peppercorns. The result is a hearty, flavour-packed dish that’s quick enough for a weeknight dinner but impressive enough for guests. Why this recipe … Read more
This soup is built around red lentils and chickpeas in a tomato base, with cumin, paprika, and cloves providing warmth and depth. The combination of lentils and beans gives it body, while the coriander and yoghurt finish keep it balanced. It’s a simple, structured dish that comes together in one pot. Why this recipe works … Read more
This is a structured lentil salad built around cooked green lentils combined with vegetables and a simple lemon dressing. It’s straightforward to prepare in stages, holds its texture well, and works for make‑ahead meals without losing quality. Why this recipe works Variations & substitutions Storage & leftovers Keeps for up to 2 days in the … Read more
This frittata is built around eggs, onion, and sun‑dried tomatoes, with parmesan used both in the mixture and as a finish. The structure comes from cooking the base on the hob before finishing under the grill, which sets the eggs and adds colour on top. It’s a simple way to turn a small set of … Read more
This is the sort of thing I make when I want something quick that works without much effort. Once the kale is properly dried, it’s just a case of getting it into the oven and leaving it alone for a few minutes. It’s simple, light, and easy to adjust depending on how you want to … Read more
This is a straightforward oven‑based dish built around baked sweet potatoes with eggs added towards the end. It’s simple to prepare, requires very little active cooking, and works as a flexible meal depending on how you serve it. Why this recipe works Variations & substitutions Storage & leftovers Best eaten fresh. Potatoes can be baked … Read more
This curry is built around kidney beans cooked with coconut milk, tomatoes, and a small blend of spices, with thyme adding a distinctive flavour to the base. The combination of beans, aromatics, and liquid creates a thick, balanced sauce that develops as it simmers. It’s a straightforward way to turn simple ingredients into a fully … Read more
This is a quick fava bean dish built from canned beans and a small set of fresh ingredients. It comes together in one pan with minimal cooking, and the flavour is finished with garlic, lemon, and olive oil. It’s simple to prepare and works well as a light meal or shared dish. Why this recipe … Read more
