Everybody loves this traditional Christmas side dish and we’ve got three tasty twists including black pudding, butternut squash and chestnuts – you choose! Ingredients: 8 rashers smoked streaky bacon 16 chipolatas Method: Heat oven to 190C/170C fan/gas 5. Cut the bacon rashers in half. Wrap a piece of bacon around each of the chipolatas. Place on a baking tray and cook for 30-35 mins until golden. Continue reading PIGS IN BLANKETS


Ingredients US Customary – Metric 2 slices Vegan Sandwich Bread (or store-bought) 5-6 slices Eggplant Bacon (or 1/4 cup Coconut Bacon // amount as original recipe is written) 2 Tbsp Vegan Aquafaba Mayo or Hummus 1/4 medium red or white onion (thinly sliced) 1/2 medium ripe tomato (thinly sliced) 2 leaves green lettuce Instructions Toast bread (optional). In the meantime, heat skillet over medium heat. Once hot, add eggplant bacon (if using coconut bacon, no need to heat) and cook for 1-2 minutes. Then flip and cook for another 1-2 minutes on the other side until warmed through. Remove from heat and set aside. To assemble sandwich, spread vegan mayo (or hummus) on the toasted bread slices. Then top one piece with … Continue reading VEGAN BLT


One was  the study of  more than 77,000 Seventh Day Adventists reported earlier this month that found that compared to non-vegetarians, vegetarians had a 20 per cent lower risk of colorectal cancer (although, interestingly, adding fish to the veggies was better still, with plant and fish eaters having an even lower risk). The other was the analysis of the lifestyle habits of 451,256 Europeans that found those eating the most plant foods – around 70 per cent of their diet – had a 20 per cent lower risk of dying from cardiovascular disease, compared to those eating the least plant foods. But not … Continue reading REDUCETARIANISM


In recent years, boxers David Haye and Mike Tyson, the Williams sisters, UFC fighters, cricketers and footballers have all reportedly “gone green”. Most famously, of course, did Popeye not develop huge biceps on a plant-based diet?  If you are thinking about making the change and worried about your protein intake, the good news is experts say with a little planning, plant-based protein can be just as effective to maintain an active lifestyle and repair and build muscle.  Can I get enough protein from a plant-based diet? After speaking with several nutritionists, the general response was “yes, but…”. This was invariably followed by suggesting vegans should plan meals carefully. “You … Continue reading VEGAN PROTEIN


Ingredients For the sponge 200g/7oz soft dried pitted dates, roughly chopped 200ml/7fl oz water from a freshly boiled kettle  1 tsp bicarbonate of soda 75g/2½oz unsalted butter, softened, plus more for greasing 2 tbsp black treacle 50g/1¾oz dark muscovado sugar 2 large free-range eggs, at room temperature 150g/5½oz plain flour 2 tsp baking powder For the sauce 150g/5½oz unsalted butter, softened 300g/10½oz dark muscovado sugar 1 tbsp black treacle 200ml/7fl oz double cream, plus more to serve Method Preheat the oven to 180C/160C Fan/Gas 4 and lightly grease your dish.  Put the chopped dates, boiling water and bicarbonate of soda into a bowl, stir and then leave for 10 minutes. Cream the … Continue reading STICKY TOFFEE PUDDING


Courgettes form a mild base for a quiche that is transformed with tangy feta and an equally punchy ­olive tapenade – perfect picnic ­fodder. Prep time: 20 minutes, plus 1 hour chilling time and 30 minutes resting time | Cooking time: 1 hour 20 minutes SERVES Four to six INGREDIENTS For the pastry: 170g plain flour, plus extra for dusting 30g toasted ground hazelnuts 1 tsp salt 120g cold unsalted butter, diced 1 egg yolk 1 tbsp cold water For the filling: 150g courgette, grated ½ tsp flaky sea salt 200g feta, crumbled 2 tbsp picked fresh thyme leaves 6 egg yolks 300ml double … Continue reading COURGETTE AND OLIVE QUICHE