Recipes & Blog — Recipes

You can always rely on Nigel Slater for the tastiest, classic flavour combinations. We've adapted his recipe for beans with leeks and caerphilly to create this plantbased veganuary friendly version. ⁠Creamy butter beans, cheesy leeks, and crunchy, tangy original kraut;  this is beans on toast, but not as you know it.⁠

The most decadent and delicious of dishes to bring a little joy to your January. Our tartiflette has all the rich, comforting creaminess of the original version with added sauerkraut oomph. Serve alongside cornichons, salad greens and a crusty baguette. 

Crispy tempeh steaks enveloped in soft, pillowy white bread. Up the ante with this sweet, sour, spicy and most satisfying of sandwiches…Our recipe is 100% vegan and plantbased with added gut healthy benefits from live fermented kimchi.  

INGREDIENTS Serves 4 200 g ciabatta loaf 600 g ripe mixed tomatoes, roughly chopped 4 TBS Fennel, Apple & Dill Sauerkraut 1 handful small capers , drained 1shallot, finely sliced 8 anchovy fillets, finely sliced 1 tsp red wine vinegar 2 TBS extra virgin olive oil Bunch of fresh basil Salt & Pepper to taste METHOD 1. Preheat the oven to 180C. Tear the ciabatta into rough 3cm pieces and place on a tray. Drizzle with 1 TBS olive oil and bake for 5-10 minutes until lightly browned. 2. Place the tomatoes in a bowl and season with salt and pepper....