Crispy on the outside, umami and savoury on the inside — this vegan kimchi pancake is one of the most fun and flavourful dishes you can make in under 30 minutes. Packed with vegetables, endlessly adaptable and served with a bright, refreshing dipping sauce. A guaranteed crowd pleaser.

This simple shallot soy sauce is the secret behind every delicious bowl of noodles and plate of tofu in my kitchen. Made with avocado oil, coconut sugar and soy sauce — it takes 20 minutes and transforms everything it touches. Vegetarian, vegan-friendly and utterly addictive.

A big, bold vegan chilli packed with three types of beans, a rich spice blend and a clever two-part cooking strategy that keeps the vegan mince perfectly textured. Make one pot, eat it two ways — with or without mince. Freezer friendly, deeply satisfying and completely plant-based

The secret to perfect fried rice is leftover rice — and a generous amount of finely chopped ginger. Discover a colourful, nourishing vegetarian fried rice recipe with tofu and egg, plus the fascinating TCM philosophy behind ginger and tofu that has been passed down through generations of Chinese cooking.