Nigella’s vegan spag bol

Friends have started sending me recipe recommendations. This one came to me at the end of Veganuary. No matter, because we still seem to be vegan at the moment. I’ve been on the lookout for a deep-flavoured vegan/vegetarian bolognaise recipe for a while. This one is full of smoky, mushroomy overtones. It’s a gorgeous recipe…

Vegan sourdough-starter brownies

New year, new project: sourdough! I’m right at the beginning of my sourdough journey of testing, trying, perfecting. I know that there are questions I need answers to. I also know that there are questions I don’t yet know I need the answers to! From what I can gather, it’s a long journey and fraught…

Lentil and lemon soup

A great starter soup for #veganuary, this is so quick to make, so effortless and so nutritious. And delicious – the addition of lemon juice just at the end makes it lighter than you’d expect. Ingredients (serves 4) 2 tbsp olive oil 1 large onion, finely chopped 1 garlic clove, crushed 150g red lentils, washed…

St Stephen’s Day pancakes

We’re big fans of pancakes anyway and this might become a new Boxing Day tradition – a lazy brunch of pancakes and Christmassy apple and raisin compote. I was inspired by a baked apple recipe in a new cookbook and the fact that the girl didn’t emerge until just before midday. And the fact that…

Courgette caponata

I’d never bothered with caponata, partly because it’s usually based on aubergine, which I don’t mind but other members of the family are less keen on, and partly because aubergine usually involves enormous quantities of olive oil. Also, I never knew what to have it with. But earlier in the summer, I was researching ideas…

Olive, almond and parsley tapenade

I made this more as a dressing on a harissa-spiced chickpea and lentil salad (with halloumi). But it’s my new favourite thing and great with thin toast, oat cakes, rice cakes, crudités… and it improves with time. Ingredients 250g green or black olives, depending on your preference – I used olives in brine, drained 1…

Carrot and sunflower seed salad

This is a very old Cranks recipe that I find VERY moreish. I find myself making it probably three out of seven days a week, to have with pitta or falafel and other salady bits. I know not everyone loves carrots – and really I should have posted this up in the lockdown veg box…

Oven-dried tomatoes

I am slightly addicted to tomatoes. And they’re wonderful at the moment, especially if you’re lucky enough to source Isle of Wight Tomatoes. I eat them like I would sweets. But I also love this slow recipe for very ripe, larger tomatoes. You need five hours – but can do a batch and it only…