Balinese Tempeh and Potato Curry

Recipe and Photography: Amber Bremner Balinese curry starts with a fresh curry paste, or base gede. Some of the ingredients are harder to find outside of Indonesia, but there are easy substitutions that can be made for most of them. If you can’t find fresh or dried galangal, leave it out and double the quantity…

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Balsamic-Glazed Pumpkin, Date and Halloumi Quinoa Salad

Recipe extract: Nadia Lim’s cookbook Let’s Eat, available in book stores from 7th September One of my favourite vegetarian meals — hearty and filling enough to have as a meal on its own, but it would also make a fantastic extra-special side. Serves 4 or 6 as a side salad | Gluten Free ROAST PUMPKIN 500g…

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Barbequed Mexican Sweetcorn

Recipe & Photography: Amber Bremner This recipe is inspired by Mexican street corn or elotes, a popular street food in Mexico. Elotes is essentially corn on the cob smothered in a mayo mixture, spices, lime, coriander, and traditionally cotija cheese, or Parmesan for those outside of Mexico. Here I’ve used a vegan Parmesan sprinkle made…

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Beetroot Burgers

Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson Serves 4 | Vegan, Gluten Free 1 x 400g tin kidney beans, drained and rinsed 1 medium beetroot, peeled and grated (approx 1 cup) 1 onion 1 garlic clove 1 tbsp chia seeds 4 tbsp water ½ tsp dry thyme ½ tsp salt ½ tsp white pepper 1…

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Beetroot Curry

Recipe and Photography: Emma Galloway I fell in love with this simple beetroot curry when visiting Sri Lanka in 2016. The array of single vegetable curries on offer, each with slightly different flavour profiles, as well as all the different coconut-based sambols offered alongside, were a vegetable-lover’s dream come true! Don’t get me started on…

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Black Bean and Corn Mex-inspired Pizza

Recipe supplied by: Farrah’s Mexican Range Farrah’s Burrito Tortillas refried beans black pinto beans corn kernels crushed tomatoes mozzarella goats cheese sliced jalapenos Pre-heat oven to 180°C. Spread crushed tomatoes over the tortilla and sprinkle lightly with mozzarella. Next lay the second tortilla on top and spread with refried beans and top with griddled corn,…

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Blood Orange, Avocado and Summer Squash (vegan and gluten free)

This delicious recipe is by Katie Silcock, head chef at Revolve Cafe at the Avantidrome Complex just outside Cambridge. 6 portions Time 10 minutes Ingredients 3 blood oranges 3 ripe avocados 6 summer squash (courgette) 1 cup whole natural almonds ¼ cup basil ½ cup pitted Medjool dates 1 red chilli, thinly sliced 3 tbsp…

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Bonnie’s Sensational Mushroom Burger Patties

These mushroom patties are just sensational; stuff them into hot split ciabatta or sourdough buns along with, for example, rocket or mesclun, extra mustard, aïoli, sliced beetroot, tomato and/or gherkin. Makes 6–8 patties | May be frozen 40g dried, sliced shiitake mushrooms* 3 tbsp oil 1 large onion, peeled and cut into small dice 6…

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Broad Bean Tartine with Cilantro Goat Curd and Pickled Eggs

Recipe: Lisa Quarrie from Hayes Common | Photography: Brydie Thompson These stunning little canapes are perfect in spring with fresh broad beans in season. With local Cilantro goat’s cheese and gorgeous pink stained eggs, they are also a fabulous vegetarian option. 1 cup broad beans, de-shelled ½ clove garlic, crushed and finely chopped small bunch…

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