It’s Spooky Season. I really love this time of year. The ghoulish costumes and creepy decor are so much fun! I am a big fan of making cosy and comforting food, so it is always lovely to see the return of the darker nights and chilly weather.
Read MoreNow is a great time to become a vegan chef. The industry is booming with vegan cafes, restaurants and caterers popping up like mushrooms in September. But there is a lack of vegan chefs.
Read MoreThere has been a steadily growing interest in how to use less energy in the kitchen for some time. We were all aware that using less energy was good for the planet. However the recent energy crisis in the UK has made this an urgent concern for most people. I want you to continue cooking from scratch as much as possible.
Read MoreIt’s that time of year again. There’s a nip in the air and somewhere in the distance comes the sound of Santa's reindeers. It’s the season to be gifting but what do you buy the vegan foodie? Fear not, the options are plenty and with my handy guide you can pick up the perfect present for the gourmand in your life.
Read MoreTofu can be an enigmatic ingredient to many people who have tried it only to be very disappointed. They hear that tofu is fantastic but their first experience is a soggy, greasy, tasteless mouthful of YUK! Tofu, just like any other ingredient, has wonderful possibilities and some limitations. With my tips you will be cooking tasty tofu in no time.
Read MoreThere are over 14,000 types of mushrooms on our planet. We don’t know exactly how many, as ‘new’ mushrooms are being discovered all the time. Some defy categorization, some pretend to be another type of mushroom, but all are amazing.
Read MoreLet them eat cake!! Indeed. We need not only vegan cake but GREAT vegan cake. I remember walking through the Green Fields in Glastonbury 20 years ago. The guys walking in front of me were talking about vegan cake, wondering how on earth is it made?!
Read MoreI'm completely obsessed with cherries this month, I’m happy in my Cherry-coloured Funk. It is perfect timing as 16th July is NATIONAL CHERRY DAY!!!!!
In all of the recipes I have been creating using cherries, I wanted to make the cherries the star of the show.
Read MoreWho gets the vegan celeb reference?? Yep that’s taken from a Moby song. Once upon a time I could count vegan celebrities on the fingers and thumb of ONE HAND!!! Moby was one of ‘em plus Heather Small and Brian Adams. Nowadays you can’t walk one step through a virtual Golden Globes, Brit Awards or Oscars without tripping over a seitan-lovin’ celeb.
Read MoreI associate great salad tomatoes with long, lazy lunches in the sunshine. They either sit proudly atop leafy salads or, if they are very very good, they are simply sliced, sea-salted 10 minutes prior to eating and drizzled with extra virgin olive oil. Prior to 1997 I thought all tomatoes were pink and tasteless. The sad produce in supermarkets led me to believe this incorrect assumption.
Read MoreWe all experience recipe failure. It happens to even the most experienced home cooks. However, you can limit the chance of recipe failure and dramatically increase the chance of recipe success by following my 8 tips.
Read MoreSelecting the right chef’s knife is important for any keen home cook or aspiring chef. Choose the wrong knife and you will be slowed down, your cuts will not be precise and your food will suffer. You may well find yourself seeking out a new knife in a very short time. Find the right knife and you will not only make better food, enjoy cooking more but you will also be safer.
Read More
