Nut Loaf with Pumpkin and Chestnut

Supermarket versions of the nut roast are often highly processed and contain quorn and additives, which is far removed from what a whole food, plant based diet should bring. This is a delicious and nutrient filled vegetarian dish that is ideal for the festive period. You can make this dish vegan by replacing the eggs with 2 tbsp freshly ground chia seeds whisked together with 6 tbsp water and placed in the fridge for 15 minutes before adding to the recipe.

Buckwheat and Mushroom Risotto

This risotto has a deliciously warm and nutty flavour which is perfect for an autumn day. We like our with a squeeze of fresh lemon juice and some grated Parmesan.

  • Yields: 2 Servings

Beetroot and Labneh Salad with Caramelised Turmeric Walnuts

Labneh is a soft cream cheese made from strained yogurt, that is popular in Middle Eastern cuisine. It is very easy to make and can be prepared ahead of time and stored in the fridge until ready to use.

  • Yields: 2 Servings

Fava Bean Soup

Fava beans are nutty-flavoured broad beans grown in the UK. They don’t require pre- soaking so are handy to have in the larder to make a quick warming soup. The beans are also an excellent source of protein for vegans and vegetarians.

Kimchi Pancake

This pancake makes for a delicious brunch and is a good way to use up kimchi that has been lying around in the fridge. You can make a gluten free version using chickpea flour.


  • Yields: 2 Servings

Radish and Cucumber Salad with Herbs

This radish and cucumber salad with fresh herbs is the perfect accompaniment to your barbecue. Recently described as the new star of the vegetable world, the radish seems to be challenging even the avocado in its popularity, with sales of the root vegetable soaring. We like ours straight from the fridge, with a delicious homemade dip, or thinly sliced in a salad.