10 wholesome and hearty plant-forward recipes to start the new year right
Don't restrict your diet at the start of a new year, instead embrace a diversity of plant foods such as tofu, beans and nuts, for a nourishing start
At the start of a new year, some of us may be tempted to restrict our diet, perhaps even cutting out entire food groups. Here at olive we believe in quite the opposite; starting January nourishing ourselves with a diversity of whole foods, including healthy fats, whole grains and plant sources of protein. The good news is when you eat a largely plant-based diet, you can increase your portion sizes, due to plant foods tending to be less calorie-dense than animal products. This means you can happily fill up your plate with a rainbow medley of fruit, veg, grains, nuts and more. Below you will find our most wholesome and hearty plant-based recipes to keep you feeling your absolute best as we transition into the new year and beyond. Read about 30 gut-friendly ways to sneak in extra plant foods to hit your weekly target, then read about how to eat 30 plant foods a week. Discover our plant-packed recipes to keep you thriving as the seasons change and then try our healthy comfort food recipes. 10 wholesome and hearty plant-forward recipes Winter veg pilaf Who doesn't love a one-pot? This one brings together brown basmati rice, parsnips and kale with plenty of warming spices plus pomegranate seeds and coriander for bursts of freshness. View Green Video on the source website Kung pao tofu Skip the takeaway and make our vegan take on the Sichuan classic. To boost the fibre and plant points of this recipe – and keep you fuller for longer – I've used wholegrain rice rather than white, and added in some tinned red kidney beans. View Green Video on the source website Whipped tofu harissa pasta This 30-minute dinner is a real winner for weekdays, and with the charred vegetables it's even special enough to serve to guests. Swap the courgette for a winter green such as kale and simply stir through the pasta and sauce to wilt. View Green Video on the source website Fragrant dumpling noodle soup Another weeknight star, this noodle soup is a cosy hug in bowl. Use up whatever leftover veg your have in your fridge to boost the plants even further. View Green Video on the source website Kimchi and beans shakshuka Get your day off to a nourishing start with this veg-packed shakshuka. If you want to make a fully vegan version (with extra plant points, too) you can blend a block of silken tofu with ½ tsp of turmeric, 1 tbsp of nutritional yeast and seasoning to use in the place of eggs. For extra nourishment, I've added in half a chopped red pepper, a few handfuls of spinach and wholewheat bread instead of white. View Green Video on the source website Jackfruit massaman curry Add a tin of drained chickpeas into your curry for the last few minutes of cooking for plant fibre and protein, as well as a big handful of both spinach and kale. A squeeze of citrus helps your body better absorb the iron from the spinach and you can also leave the skins on your potatoes for extra fibre, plus swap the white rice for your favourite wholegrain. View Green Video on the source website Vegan buddha bowl Finish this wholesome bowl with a sprinkling of both white and black sesame seeds for an additional two plant points. You can also add in a tin of chickpeas when roasting your cauliflower and carrots for more protein and fibre. View Green Video on the source website Masala french toast with coriander chutney If you want to make a plant-packed, plant-based batter, whisk chickpea flour with soy milk to achieve the thickness of an eggy batter. Then stir in the seasonings as below. Use wholewheat seeded bread rather than regular white for extra fibre, then top with sliced avocado for even more plants. View Green Video on the source website Vegan pancakes Treat yourself to a colourful brunch with a stack of these vibrant pancakes. After making your pancake batter, divide it into three equal portions. Add a couple of handfuls of spinach into one, roughly 30g of grated carrot into another and then 30g of chopped cooked beetroot into the last one. Blend each of them until you have a smooth batter, then cook your pancakes as written in the recipe. View Green Video on the source website Avocado chocolate mousse We're certainly not skipping dessert this month! For an extra dose of protein, plus iron, calcium and magnesium, add a block of silken tofu in with the avocado at the start. Blend until really creamy then follow the recipe as written. Top with a mixture of toasted nuts and winter berries (such as cranberries) for even more plants. View Green Video on the source website
9 plant-packed autumn recipes to keep you thriving as the seasons change
With the days getting shorter and colder, these plant-packed recipes – featuring autumnal fruit, veg and plenty of plant protein in the form of hearty beans and nutritious nuts – can help stave off seasonal sniffles. By eating a diversity of plants, not only will you nourish your gut microbiome, you'll also reap the rewards with more energy and even a positive effect on your mood – something most of us appreciate at this time of year. Aim for 30 different plants each week and you'll be well on your way to feeling your best. Choose from our plant-packed breakfasts, snacks, main meals and sweet treats to keep you thriving all autumn long. Discover 30 gut-friendly ways to sneak in extra plant foods to hit your weekly target, then read about how to eat 30 plant foods a week, the best ways to celebrate autumn and try our healthy autumn recipes. Next discover our 10 wholesome and hearty plant-forward recipes to start the new year right. Plant-packed recipes for autumn Healthy granola Make our healthy granola, then combine it with yogurt, chia pudding, pumpkin seed butter and a fruit compote to make a delicious, high-protein breakfast bowl for autumn. We also added dried cranberries into the granola for extra festive flavour. View Green Video on the source website Blackberry crumble baked oats For a seasonal, plant-packed twist, cut up two apples and sprinkle with cinnamon. Simmer with 250ml milk of your choice until the apple pieces have softened. Add them to your baked oats with some chopped toasted pecans and mix. Make your crumble topping with 2 tbsp oats, a pinch of mixed spice, a sprinkle of brown sugar and a splash of milk to hold it together. Dot over the top of your baked oats and bake until golden. View Green Video on the source website Pumpkin seed butter on rye You won't believe how easy it is to make your own pumpkin seed butter with just three ingredients. Load onto toasted wholewheat bread for an extra point, and add fruit, seeds and nuts to easily boost your plant points. View Green Video on the source website Cumin-roasted carrots and bulgur salad with sticky spiced walnuts and feta Use a mixture of grains to increase the plant points of this dish. For a fully plant-based version, we used vegan feta, but you could also use marinated tofu for an additional plant point. View Green Video on the source website Squash, sage and feta filo cigars For an extra plant point, we mixed in some sweet potato with the butternut squash when roasting. Make sure to use both white and black sesame seeds for two plant points, and if you're fully plant-based, swap in vegan feta and maple syrup instead of honey. View Green Video on the source website Pumpkin pesto tart F0r a vegan twist, we used vegan soft cheese made from nuts (an extra plant point), as well as vegan chilli pesto, and swapped parmesan for nutritional yeast. You could also sprinkle more nuts and seeds on top. View Green Video on the source website Butternut squash pasta For a plant-based twist on this butternut squash mac and cheese, we've swapped the béchamel and cheese for butter beans blended with mustard and nutritional yeast. We also added a couple of handfuls of kale in with the pasta for the last couple of minutes of cooking. Use wholewheat pasta for extra plant points, as well as a sourdough or wholemeal breadcrumb topping with a sprinkle of smoked paprika, dried mixed herbs and chopped walnuts for crunch. View Green Video on the source website Pumpkin cups We've put an autumnal spin on peanut butter cups with a filling made from tinned pumpkin purée, mixed spice, vanilla extract and agave nectar. Spoon into dark chocolate cases then top with pumpkin seeds for an extra plant point. View Green Video on the source website Apple and pear crisps We used pears as well as apples to easily boost the plant points, plus it adds variety of flavour. Serve with melted dark chocolate and your favourite nut butter for dunking. You could also sprinkle the chocolate-dipped side with sunflower or pumpkin seeds for more crunch and nutrients. View Green Video on the source website
The Japanese listening bar concept has landed in London. Expect hifi sound systems, stellar cocktails and moody surroundings for soaking up the music
Looking for the best hifi bars in London? If you're partial to a carefully curated cocktail or two, you may have noticed the term 'listening bar' appearing on the London cocktail bar scene in the last couple of years. Think: intimate, low lighting, stylish, mid-century décor and most importantly, high-fidelity sound systems. Inspired by Japanese "kissaten" culture, which emerged in the post-war era, the experience of sound is placed firmly centre stage. Although while the music may be a key focus, food and drinks menus are by no means an afterthought, with high-quality, seasonal ingredients, global-inspired flavours and rotating chef takeovers. As an east London resident myself, you might call me biased but my favourite spots also happen to inhabit this side of the capital. For a cute and cosy date night destination, Chiave is a no-brainer, where you can continue the night and throw shapes on the luxe downstairs dance floor complete with bespoke sound system (trust me, it's nothing like the sweaty basements you may have frequented in the past). If you're looking for a more substantial meal, I would never fail to recommend Mad Cats's east Asian-inspired menu packed with punchy, umami-rich flavour. And that pandan crème brûlée, wow. Of course, the whole of London is blessed with a wealth of stellar options, so whatever your taste, peruse my list below and find something to suit you. Next, discover the best cocktail bars in London, London hotel bars to visit and the best rooftop bars in London. For an off-the-beaten track new spot to visit, read about these neighbourhood gems according to London locals and find out where our drinks writer goes for summer drinking in London. Best London listening bars Chiave, Shoreditch Meaning ‘key’ in Italian, Chiave cuts a subtle exterior on Shoreditch’s Redchurch Street bar the large, polished brass-effect key on the door. Naturally lit during the day from the sash windows, stay until sundown for the bar to transform into a cosy drinking den with dark mahogany tables and palo santo incense swirling up towards the alluring red ceiling. Chiave’s nine signature cocktails are the crowning glory, each of which is named after a song. Street Spirit (named after Radiohead’s 1995 track) is a vibrant twist on a Moscow mule with aniseed notes from raki – Turkey’s national spirit – effortlessly blended with a subtle salted caramel vodka. Margarita fans will not be disappointed with a Tommy margarita mixing equal quantities of Ojo de Dios mezcal and Don Julio tequila, with chilli liqueur and a spicy sumac rim. For crisp and aromatic herbal refreshment don’t miss Sunbeams with Tanqueray No Ten gin, chinotto nero and a blend of clarified sea buckthorn and basil. The team’s Turkish heritage is carried into the small but thoughtful snack selection. Nibble on dainty, rice-stuffed vine leaves with pomegranate molasses for dipping, or hummus-filled cucumber bites. If you want to carry on the night, pop downstairs to the small but compact dance floor with custom-made speakers and a stylish HiFi mixer. Mad Cats, Shoreditch Another listening bar has landed in Shoreditch – and this one is more than worth a visit. With a compact cocktail selection that chooses quality over quantity, Asian-inspired flavours sing with Muyu Jasmine Verte Liqueur, junmai sake and lemongrass, while there’s a dash of Lebanese inspiration with the Zaza cocktail: a spin on a classic tequila martini with infused za’atar oil. Red, white, rosé, orange and sparkling wines are available from traditional and new world regions, as well as five varieties of sake. East Asian flavours are carried across to the menu. The yellowtail carpaccio with jalapeño sauce and ponzu dressing is beautifully presented, and citrusy without being too sharp. Towering brioche toast with crab and gochujang aïoli was a highlight, although there truly were no misses: charred hispi cabbage is accompanied by an umami-rich wafu sauce, and the miso hake with chilli oil and samphire is buttery and delicate. Finally, the Greek cantaloupe sorbet makes the perfect palate cleanser ahead of the silky pandan crème brûlée. Attention to detail goes beyond the menu, with chopsticks resting on hand-painted model cats, DJs spinning vinyl only and an abundance of high-fidelity speakers to keep audiophiles content. Don’t miss a trip to the bathroom through the blue velvet curtain where The Hitchhiker’s Guide to the Galaxy is played on a speaker directly into your cubicle. The Listening Room, Soho Soho’s Wardour Street contains a secret. Downstairs from Japanese-inspired grill and omakase restaurant MOI – and via an impressive retro-futuristic spiral staircase – resides The Listening Room, a spacious underground listening bar. Serious about audio, bespoke speakers are from London-based sound system maker Friendly Pressure, and the walls are covered in soundwave-like textured curves for great acoustics. The drinks menu is led by ex-Langham Dino Koletsas and infused with Asian flavours. The shiro negroni, a refreshing white spin on a negroni with yuzu sake, potato shochu and chrysanthemum bitters has a pleasantly floral nose. Them Apples cleverly recreates the flavour of fresh green apple without using the ingredient itself: instead sparkling green tea, whisky, tomato liqueur and marigold combine for an ultra-refreshing sip. The extensive sake and natural wine list is accessible to both the more experienced and more nascent sipper. Order sushi, small plates and skewers hot off the grill from the upstairs kitchen by executive chef Andy Cook who worked with Gordon Ramsay to open his outpost in Tokyo. The crisp, warm and slightly sweet steamed buns served with smoked cod’s roe was a strong start. Sushi is not one to miss either – we chose Icelandic sea urchin and chutoro tuna temaki delicately wrapped in nori, whose rich flavour was perfectly complemented by dots of wasabi and slices of pickled ginger. Nipperkin, Mayfair Situated inside NIJŪ Japanese grill and sushi bar, Nipperkin is heavily inspired by 1950s Japanese listening bars. Step through ornate curtains into an intimate, mid-century space with plush seating, and marvel as expert mixologists fan perfectly cuboid ice, with an impressive record collection and vinyl set-up behind them. Centred around micro-seasonality, the drinks menu from award-winning mixologist Angelos Bafas is split into four harvest seasons. Hyper-seasonal British ingredients such as wild garlic, spring flowers and blackberries expertly coalesce with the classic Japanese ingredients, such as yuzu, shiso and matcha. The highball pickled cucumber was seriously refreshing, as was the Granny Smith and yuzu with Exmoor raw wildflower honey. Macerated blackberries and sloes make a pleasantly herbaceous and bitter sip with Axia Extra Dry Mastiha and Cambridge red bitters, while there’s umami savouriness on offer from the likes of Nipperkin’s aged mushroom spirit, Cambridge truffle gin and tomato liqueur. Don’t overlook the ‘dry’ season – the sour green gooseberries with a non-alcoholic citrus spirit and English wasabi tastes like a lemon meringue pie with a whisper of warmth. Dunk crunchy bar snacks from NIJŪ of seasonal vegetables and lotus chips into creamy tofu with shiso oil and buttery grilled aubergine – and you can even peep into NIJŪ’s kitchen when paying a visit to the adorned bathrooms. Encore, Mayfair Downstairs from Lebanese rotisserie joint Toum, Encore successfully ticks off two cocktail bar buzzwords in one fell swoop: listening bar and speakeasy. Just steps away from Regent Street, this stylish subterranean bar unites a heady mix of Lebanese and French influences across the polished cocktail and snack menus. Twelve signature cocktails showcase inventive twists on classics – a sumac-spiced negroni with tequila is balanced by pomegranate, while the refined mezcal spritz brings in zingy and refreshing yuzu, lime and coconut water. Those sweet-inclined will enjoy the unique yet familiar taste of the tarte tatin: oak aged brandy, vanilla liqueur, coconut water and honey give a balanced sweetness that is never saccharine. The Encore batanga is a stand-out with added depth from sherry and spidery strands of red chilli scattered on top. Unctuous and warm comté madeleines were particularly irresistible from the elevated bar snack menu. Habibi funk and Arabic disco deep cuts can be heard spinning on vinyl, thanks to the sound-diffusing ceiling and speakers dotted around the intimate space. Rich red carpets, mid-century wood panelling and stylish contemporary artwork make the bar the perfect spot for a date night or cosy catch-up with a friend. Stereo, Covent Garden Beneath the depths of Covent Garden’s cobblestones sits Stereo, a cocktail bar that harks back to the analogue era with its 70s-esque brown wood panelled décor, vintage cocktails, vinyl-only DJ sets and live bands. From the focal point bar surrounded by orb-shaped lamps, disco punch bowls are mixed with STEREO house vodka and Thames Distillers gin, as well as 70s- and 80s-inspired cocktails using vintage vermouth and other aged spirits. Negroni and espresso martini are on draft, or choose from the likes of Flying Paper’s black sesame seed-encrusted tumbler with Buffalo Trace bourbon hibiscus, amaro Montenegro and lemon, or Sunset in Oaxaca’s evening pick-me-up with Tapatio tequila blanco, mezcal, rhubarb cordial, Aperol, lemon and orange blossom. Kick off the night with à la carte American-inspired dishes of dredged fried chicken sandos and macaroni cheese with a brioche crumb – chef-restaurateur Andrew Clarke of Acme Fire Cult consulted on the menu – accompanied by the smooth house band. You can dance until the early hours with their rotating line-up of DJs. If you get peckish, late-night bar snacks and nibbles will keep you going, with the likes of warm popcorn with espelette salt and STEREO hot wings. Viajante87, Notting Hill Gate Don’t be deceived by the Barbie pink door with neon graffiti on the street outside – descend the staircase into Viajante87 to find yourself in an underground bar with moody lighting and flickering candles. Sit up at the long bar, a beacon of light in the otherwise dark space, and chat to the friendly staff or get cosy at one of the more intimate tables. The substantial cocktail menu is inspired by Latin America and celebrates a diversity of agave as well as more unusual ingredients. Creations include the likes of Blood Moon with Patrón reposado tequila, Aperol, pomegranate and hibiscus, with plenty of lemon and smoked Oaxacan Pasilla chilli to offset the sweetness. Alcohol-free 0087 has a very pleasant savouriness from pico de gallo with Seedlip Grove, oolong cordial and sancho pepper. On Thursdays from 7-11pm Latin-inspired jazz, funk and disco vinyl spins on the decks, accompanied by a pared back cocktail menu (in addition to the regular one) with classic cocktails such as spicy margaritas and palomas served with a choice of two tequilas and one mezcal. Nibble on fresh guacamole with crunchy, seasoned tortilla chips or three well-considered tacos to accompany your liquid refreshment. Sunken ceiling panels ensure impeccable acoustics. Equal Parts, Hackney Michael Sager has partnered with Matteo Vaccargiu to open an Italian aperitivo bar in a green tiled-fronted corner spot, a few doors down from the original Sager + Wilde wine bar. It’s an elegant, unfussy space, with plenty of wood panelling, flickering candles and vinyl twirling on the decks. Perch at the window ledge to watch trendy passers-by or bag a spot at the bar to see the team shake and stir signature cocktails in front of an impressive line-up of amaros, aperitivo and bitters. The Flor cocktail combines fino sherry and olive oil vodka with Matteo’s elevated clarification of fresh tomato, basil, chilli and a tiny touch of garlic for a bright, fresh finish, alla liquid bruschetta to evoke the Sardinian coast. The Orange is a concoction of orange wine, Meletti amaro and pear and elderflower syrup, while the ACE makes a refreshing twist on the garibaldi (combining carrot cordial, fresh orange juice, Campari and soda). A seasonal infusion makes its way into a trio of classics; on our visit a strawberry and fig leaf martini combo that brightened the negroni, sbagliato and americano. Nine Lives, London Bridge Tucked away from the hustle and bustle of London Bridge is a cosy oasis of a bar, serving up some of London's best cocktails. Nine Lives has a buzzy atmosphere, balancing the vibe of a live DJ with the volume at just the right level so you can still chat comfortably. Their new cocktail menu is headed up by William Campbell-Rowntree. The Mello cocktail, a mixture of vodka, Cocchi Americano and honeydew was beautifully refreshing. Equally good was the Godfather sour made with bourbon, which had a pleasantly balanced taste. To eat, there's a small but enticing menu from head chef Ramon Ramos, consisting of tacos – from baja to barbacoa – and small plates. We liked the ceviche sampler, which was citrusy and refreshing. This cosy, romantic spot also has a bottleshop, offering takeaway cocktails, and outdoor seating to soak up the sun. Seed Library, Shoreditch Ryan Chetiyawardana’s latest venture is a slinky drinking den in the basement of the One Hundred Shoreditch hotel. Whereas his flagship bar – Lyaness at Sea Containers in Southbank – showcases a high-concept approach to mixology, Seed Library is deliberately more casual and low key. Walk-ins are encouraged and the space, with its sultry lighting, wood-panelled walls, red velvet chairs and warm palette, feels retro and slightly louche, yet very welcoming. Expect elevated riffs on cocktail classics with a touch of whimsy. The vibrant Breakfast Bellini with Patrón tequila, century beans, breakfast fruit and champagne is served with a fried egg sweet balanced on top of the glass. Asteriod Garden is a celestial spin on the English Garden, lifted with shochu and pink meteor wine, while apple blossom and tundra tea bring refreshment. A Coriander Seed Gimlet is gorgeously executed – clean and citrusy with a backbone of gentle, warming spice. Bar snacks include the likes of nocerella olives, spiced nuts and chilli rice crackers - everything you want from a nibble: savoury, salty and crunchy. Analogue lovers can find East London's Diggers Dozen spinning vinyl at the weekend.
30 gut-friendly ways to sneak in extra plant foods to hit your weekly target
Eating your 30 plant foods each week need not be difficult. Discover our favourite plant-boosted breakfasts, lunches, dinners, snacks and sweet treats
Do you reach your 30 plant foods each week? Eating a diversity of plants is the new five-a-day and it's easier to achieve than you'd think. Fruits and vegetables count, as do herbs and spices (these count as a quarter each), as well as wholegrains, legumes, nuts and seeds. You might be surprised to know that includes even dark chocolate and coffee. One thing to remember is that you can't simply eat 30 apples in one week; your 30 must all be different. However, if you eat both a green apple and a red apple, that would count as two points due to their distinct nutritional benefits. The benefits of eating a variety of plants has been to shown to improve gut health and better gut microbe diversity, which can have a range of positive effects on our bodies. Read more about how to eat 30 plant foods a week and then get on your way with our 30 plant foods recipes, including plant-packed salads, nourishing recipes that pack in 30 plant foods as well as 30 ways to include 30 plant foods in your diet. Next discover our 10 wholesome and hearty plant-forward recipes to start the new year right. Plant-packed breakfasts Blackberry crumble baked oats For a seasonal, plant-packed twist, cut up two apples and sprinkle with cinnamon. Simmer with 250ml milk of your choice until the apple pieces have softened. Add them to your baked oats with some chopped toasted pecans and mix. Make your crumble topping with 2 tbsp oats, a pinch of mixed spice, a sprinkle of brown sugar and a splash of milk to hold it together. Dot over the top of your baked oats and bake until golden. View Green Video on the source website Matcha overnight oats Give your overnight oats a caffeine-boost by adding 1 tsp of matcha powder into the oat mixture. For extra plants, add 1 tbsp of ground flaxseed. Layer up your overnight oats with coconut yogurt and top with pumpkin seeds and fresh raspberries. View Green Video on the source website Cherry bakewell baked oats For an extra plant point, substitute the two eggs for two tbsp flaxseed mixed with 6 tbsp hot water. Allow it to sit for 5-10 minutes until gloopy. For a cherry bakewell version, substitute the vanilla extract for almond extract, add 50g ground almonds, then fold through a handful of cherries. Top with a sprinkling of flaked almonds before baking, then dust with icing sugar when cool. View Green Video on the source website Pumpkin seed butter on rye You won't believe how easy it is to make your own pumpkin seed butter with just three ingredients. Load onto toasted wholewheat bread for an extra point, plus fruit, seeds and nuts to easily boost your plants. View Green Video on the source website Tricolore pancakes After making your pancake batter, divide it into three portions. Add a couple of handfuls of spinach into one, roughly 30g of grated carrot into another and then 30g of chopped cooked beetroot into the last one. Blend them until you have a smooth batter. Cook the pancakes as below for a colourful way to boost your plant points. For more plants, add a sprinkling of mixed nuts and seeds onto your cooked pancakes. View Green Video on the source website Masala French toast with coriander chutney If you want to make a plant-based batter, whisk chickpea flour with soy milk to achieve the thickness of an eggy batter. Use wholewheat seeded bread rather than regular white for extra fibre, then top with sliced avocado for even more plants. View Green Video on the source website Smashed green beans on toast Make your toast topper go further – and boost the plant points – by mashing in some fresh avocado. Sprinkle a mixture of seeds on top for more plants, as well as sun-dried tomatoes for added skin benefits. View Green Video on the source website Blended overnight oats To up the plant points of these overnight oats, I added a handful of mixed berries (fresh or frozen) and blended the mixture with a pinch of spirulina and 2 tbsp flaxseed. The next day, top your overnight oats with even more plants – here I used chopped pistachios, goji berries, fresh blueberries and mixed seeds. View Green Video on the source website Mango smoothie bowl Blend in a whole grated carrot with your frozen mango and banana for an extra plant point – you won't be able to taste it and carrots have a natural sweetness, too. Top with a variety of seeds and chopped nuts for even more plant diversity. I added pumpkin, sunflower, chia and hemp seeds, pistachio nuts, desiccated coconut and fresh raspberries. View Green Video on the source website Kale smoothie I’ve added a handful of spinach into this green smoothie for extra fibre, vitamins A, C and K, as well as iron. A squeeze of citrus helps our bodies to absorb the iron from the spinach, and you can also add a tablespoon of flaxseed for extra fibre. In total, you’re getting five plant points. View Green Video on the source website Plant-packed snacks Apple and pear crisps I used both apples and pears to easily boost the plant points, plus it adds variety of flavour. Serve with melted dark chocolate and your favourite nut butter for dunking. You could also sprinkle the chocolate-dipped side with sunflower or pumpkin seeds for more crunch and nutrients. View Green Video on the source website Beetroot hummus Sprinkle your hummus with an easy dukkah of toasted seeds and spices – we've used sunflower, sesame, dried chickpeas and cumin. Serve with wholewheat seeded crackers for an extra two plant points, taking the total of this boosted recipe up to nearly six. View Green Video on the source website Vegan kimchi Add whatever veg you've got lying around in your fridge drawer to boost the plant points of this kimchi – the beauty of this recipe is that you simply work out how much salt you need based on the total weight of the vegetables. View Green Video on the source website White bean dip Rather than using two jars of butterbeans, use two different types of white bean to easily double the plant points and reap the health benefits of both. You can also include fresh parsley or coriander in the garlic drizzle as well as a sprinkling of paprika. Go to town with seasonal vegetable crudités to pack in even more plants. View Green Video on the source website Plant-packed lunches Cumin-roasted carrots and bulgur salad with sticky spiced walnuts and feta Use a mixture of grains to increase the plant points of this dish. For a fully plant-based version, I used vegan feta, but you could use marinated tofu for an additional plant point, too. View Green Video on the source website The MBLT vegan sandwich I've boosted the plant points of this recipe by adding a couple of tablespoons of kimchi into our homemade mayo, plus shredded carrots, fresh coriander and spinach with a squeeze of lime when layering up the sandwich. Try it yourself to get 6.5 plant points in at lunchtime. View Green Video on the source website Vegan burritos An easy plant swap is to use a wholegrain wrap in the place of a white one in this recipe. I also added in some fresh spinach before loading up with my beans and avocado mix for extra nutrients. To make this a no-cook recipe, simply use pre-cooked quinoa and quick pickle sliced red onions with a splash of vinegar and a pinch of salt rather than cooking them. View Green Video on the source website Vegan buddha bowl Adding different colours of sesame seeds provides two additional plant points. I've also added in a tin of chickpeas to the baking tray with the cauliflower and carrots for an extra point (plus more fibre and protein), taking this recipe up to over seven plant points in total. View Green Video on the source website Kale caesar salad with aubergine bacon To boost the plant points of this vegan caesar salad I've added sliced spring onions, red cabbage and tinned chickpeas. For a healthier dressing, use a couple of tablespoons of chickpea liquid (aquafaba) from the tin along with the remaining dressing ingredients. Top with walnuts and wholewheat croutons to add an additional two plant points. View Green Video on the source website Radicchio, fennel and blood orange salad This seasonal beauty is packed with over eight plant points thanks to the addition of a tin of butterbeans. Enjoy juicy seasonal blood oranges with crisp radicchio, aniseedy fennel, pomegranate seeds and chopped pistachios. View Green Video on the source website Cherry gazpacho Blend roughly 250g of stoned cherries (fresh or frozen) into your mixture for extra flavour and nutrients. You can also use wholewheat bread rather than white for another plant point. View Green Video on the source website Miso roasted cauliflower, avocado and lentil salad This gut-healthy salad is packed with healthy plants and probiotics. To boost the plants even further, I’ve added a couple of handfuls of kale, plus some cooked quinoa to make it a more substantial meal and take the plant points up to 8.5. View Green Video on the source website Plant-packed dinners Fragrant dumpling soup with noodles This fragrant noodle broth is already packing in plenty of plant points, but to take it even further you can use both black and white sesame seeds, as well as any fresh or frozen veg that needs using up. View Green Video on the source website Butternut squash pasta For a plant-based twist on this butternut squash mac and cheese, I've swapped the béchamel and cheese for a tin of butter beans blended with mustard and 2 tbsp nutritional yeast, plus salt and pepper. I also added in a couple of handfuls of kale into the last couple of minutes of cooking the pasta. Use wholewheat pasta for extra plant points, as well as a sourdough or wholemeal breadcrumb topping with a sprinkle of smoked paprika, dried mixed herbs and chopped walnuts for crunch. View Green Video on the source website Vegan tacos Grate a carrot and a quarter of cucumber into your coriander yogurt for two extra plant points. You can also substitute in your favourite seasonal veg for even more plants. View Green Video on the source website Mediterranean roast peppers with olives Add half a tin of white beans and some cooked quinoa or other wholegrains into your tomato mixture to easily add in two more plant points. View Green Video on the source website Vegan jackfruit massaman curry Add a tin of drained chickpeas into your curry for the last few minutes of cooking, as well as a big handful of both spinach and kale, or whatever seasonal leafy greens you have that need using up. A squeeze of citrus to help your body better absorb the iron from the spinach. Leave the skins on your potatoes for extra fibre and swap the jasmine rice for wholegrain basmati and wild rice for an extra two plant points. These simple extras will boost this recipe to nearly 11 plant points. View Green Video on the source website Plant-packed treats and desserts Pumpkin cups I've put an autumnal spin on peanut butter cups with a filling made from a tin of pumpkin purée mixed with 1 tsp mixed spice, 1 tsp vanilla extract and a squeeze of agave nectar. Spoon into melted dark chocolate as per the recipe then top with pumpkin seeds for an extra plant point. View Green Video on the source website Avocado chocolate mousse To add an extra dose of protein, plus iron, calcium and magnesium, I've added a block of silken tofu in with the avocado at the start. Blend until really creamy then follow the recipe as below. Top with a mixture of toasted nuts and raspberries for even more plant points. View Green Video on the source website Avocado, courgette and lime loaf cake This cake already has two plant points from the avocado and courgette, but if you swap the egg for flaxseed 'eggs' (2 tbsp flaxseed mixed with 5 tbsp boiling water), you add in an extra one. For a healthier, plant-boosted icing, soak 100g cashews in boiling water for about an hour, drain then blitz with 4 tbsp coconut yogurt and juice of half of lime. View Green Video on the source website
30 of the best vegan and vegetarian restaurants in London
From Middle Eastern small plates and seitan burgers, to plant-based tasting menus, here’s our pick of the capital's best vegan and veggie restaurants
Want to find the best vegan restaurants in London? Read our expert foodie guide to the best plant-based restaurants in the capital serving vegetarian and vegan menus. For a more intimate restaurant experience, find out the best private dining rooms in the UK and for something extra special, try the best chef's table experiences in the UK and the best dining experiences in London. For specific cuisines, check out the best Indian restaurants in London. Further afield, discover the best female-owned restaurants in the U.K and out the best food and drink festivals to visit. Best vegan and vegetarian restaurants in London Plates, Hoxton – for high-end vegan Siblings Kirk and Keeley Haworth have created a one of a kind menu and vibe at this entirely plant-based Hoxton restaurant. Each dish combines highly seasonal, sustainable, occasionally unfamiliar ingredients which makes a fun journey of discovery. A tasting menu kicks off with – depending on the season – hibiscus and white tea granita with a beetroot and buckwheat truffle, savoury but surprisingly the exact texture of a rich chocolate treat. Laminated sourdough has both crunch and flakiness, served with a vibrant spirulina butter. You might recognise ‘lasagne’ from Kirk’s win on Great British Menu – his deconstructed version combines an umami-packed ragu with a miso and chive sauce. There’s no refined sugar but plenty of flavour in cacao gateaux with sour cherry, coconut blossom ice cream and caramel sauce. Low-intervention wines and cocktails are equally inspiring. Book a seat at the counter for a ringside view. plates-london.com Gauthier, Soho – for tasting menus showcasing plant-based French cuisine When your meal starts with ringing the doorbell of an elegant townhouse in central London, you know you’re in for a treat. A visit to Alexis Gauthier’s vegan brainchild just off Oxford Street most certainly is that. The Grand Dîner of eight seasonal courses – or the Petit Dîner for five courses – marries classic French cuisine with entirely plant-based ingredients. Stand-out dishes include the flaky, croissant-esque toast with an implausibly silky wild mushroom pâté with crunchy cornichons to cut through the richness. The palate cleanser features a clove and black pepper poached quince with creamy stracciatella from handmade plant-based cheesemaker Julienne Bruno. The wine pairings by head sommelier David Havlik include crisp dry white wine from the Basque Country to whet your appetite, followed by more complex, aged wines from France and a fortified sweet red wine to complement the crisp open walnut macaroon for dessert. Non-alcoholic drink pairings are offered with no less thoughtfulness – seasonal creations include black darjeeling tea, a woody infused bergamot inspired by Guerlain’s Habit Rouge perfume and a dark ginger ale with smoked hickory and fermented roasted swede. The classic, understated elegance of the décor contrasts with brightly coloured contemporary art – perhaps a nod to Alexis’s modern take on traditional French cuisine. gauthiersoho.co.uk Holy Carrot, Notting Hill – for impressive plant-based credentials Previously rubbing shoulders with Harrods in Knightsbridge, fully plant-based Holy Carrot finds its new home on Portobello Road. The menu has been completely revamped – headed up by Acme Fire Cult’s co-founder Daniel Watkins – as has the décor, which is minimalist, chic and neutral, allowing the food to take centre stage. A pleasant smokiness permeates the restaurant from the coal-roasted leeks which are lifted from Acme’s Dalston menu. Ingredients from the seasonal menu are sourced from small-scale producers, including squidgy focaccia from Alma Bakery. The delicate grilled watermelon with cucumber, seaweed and togarashi is pleasantly refreshing, while hen of the woods with tofu soubise, mala sauce and kombu is umami heaven. For dessert, we inhaled the matcha tiramisu topped with candied pecans. The stellar credentials continue to the cocktail menu from Dalston’s A Bar with Shapes for a Name (one of the world’s 50 best bars, no less). The extensive wine list outdoes itself with bubbles, pink, skin-contact and orange wines from across Europe, including rare wines – all low-intervention, organic and biodynamic. For the teetotal there are low- and no-alcohol wines as well as a sprinkling of the more unusual with cordyceps and lion’s mane lattes. holycarrot.co.uk Bubala, King's Cross – for Middle Eastern vegetarian small plates Bubala has done it again, this time at a brand-new spot in Coal Drops Yard. The third spot from founder Marc Summers (Berber & Q) boasts its very own wood-fired oven, as well as a bright, light-filled space and high ceilings – unlike its cosier counterparts in Soho and Shoreditch – and with shelves adorned with pickle jars and greenery. Trust that ‘Bubala Knows Best’ with the vegetarian or vegan set menus. Start with a pickle plate – three types all in different brines – closely followed by the superlative dips. The beyond silky baba ganoush comes with a well of curry leaf oil and toasted pine nuts, alongside a sleek fava bean dip with vadouvan. Smoky laffa bread is fresh off the grill and wonderfully charred. The oyster mushroom skewer with tamari and coriander seed is a stand-out dish with umami meatiness that will convince even the staunchest mushroom naysayers. Crisp falafel with a vibrant green centre is served with tangy mango pickle amba and sumac onions. Even something as simple as a side salad is pepped with Bubala flair – oak and mustard leaves with onion, pomegranate molasses and mint is a refreshing complement to the deep-fried falafel, charred, smoky vegetables and creamy dips. Wash it all down with a spicy margarita rimmed with flecks of char from the grill. bubala.co.uk naïfs, Peckham - for small plates celebrating vegetables Tucked away on a quiet residential street in Peckham Rye sits vegan naïfs. Immediately warm and welcoming, it feels as though you’ve stepped right into the home of co-owner Anne Stokes, who runs the restaurant with partner Tom Heale. Subtle Japanese references in the décor - including garlands of origami birds - transcend into the food, through their Japanese grill in the kitchen as well as some of the ingredients. The signature lentil pâté starter is an earthy foil for sweet fig jam, punchy pickles and a rye sourdough from renowned local bakery TOAD. The seasonal set menu of four dishes includes sticky glazed aubergines, smoky celeriac and crunchy sunchoke crisps. All the mains come at once, family style, creating a relaxed dining experience. For drinks, try the tall and refreshing Rhum & Ginger or a warming, gently spiced Paper Plane with bourbon. There are two dessert options, on our visit a feather-light filo with whipped almond custard and umeboshi alongside a silken chocolate mousse with yuzu curd. naifs.co.uk WAVE, Hackney - for leisurely plant-based brunches Tucked down a quiet backstreet off buzzy Hackney Central lies a plant-based oasis. WAVE (We Are Vegan Everything) does exactly what it says on the tin and more: a fully vegan menu of brunches, pastries, bakes and drinks, set among Bali beach-inspired interiors with a neutral colour palette, rattan furniture and hanging macramé plants. Deliciously cooked brunches are available until 4pm for laid-back weekends. The shakshuka with creamy butter beans comes topped with a convincing vegan egg made from whipped tahini yogurt and hollandaise. Eat the rainbow with the brekkie bowl of scrambled tofu, perfectly ripe avocado, roast tomatoes, hummus, sautéed kale and homemade barbecue beans. Açai bowls can be levelled up with Trip CBD, protein powder, maca powder and nut butters. Daily fresh treats from the counter include pasty perfection from up-and-coming plant-based bakery Okja in Spitalfields. Don’t sleep on these – the pistachio and lemon one is zesty and refreshing, while the chocolate hazelnut pastry hits the vegan Nutella spot (read our full review of Okja below). Standard coffee fare is available but it’s worth trying the salted coffee or peanut butter latte for a punchy caffeine hit, while the vibrant turmeric and beetroot lattes provide plant-powered goodness. Take it one step further with a medicinal lion’s mane latte or cordyceps chai – or make it a boozy brunch with a bloody mary. Walk-ins only. weareveganeverything.com muan, Brixton – for vegan Thai street food After going viral on TikTok last year, and with a cosy spot in Brixton Village, you’ll definitely want to book ahead to guarantee a seat at vegan Thai street food spot muan. On a Thursday evening the inside five tables of two filled up quickly, although there is some additional space outside. The eclectic décor is kitsch and Thai-inspired, with bright plastic tablecloths, colourfully painted wooden doors and patterned crockery. The open kitchen area is almost the same size as the seating, and dishes come out quickly. The vegan meat alternatives are what set muan apart. Try the spicy papaya, vegan crackling and vegan fish sauce somtum salad, grilled vegan flank steak with spicy jaew sauce and crispy vegan cod with lemongrass, chilli and lime. Crispy dumplings filled with vegan mince are served with a choice of sweet tamarind sauce, tom yum or peanut satay. Sides are kept simple but considered with jasmine rice, sticky rice and roti – the same can be said for the natural wine selection. Beers bring together the local (Brixton Brewery) and Southeast Asian (Chang), while Thai-inspired cocktails must be tried – don’t skip the smoky watermelon with tequila and soya. Soft options include a jin jin spritz, a fruit and vegetable fermented enzymatic spritz. muan.co.uk Jam Delish, Islington - for modern Caribbean vegan dishes Sibling duo Jordan and Chyna have drawn upon their vegan upbringing to create a union of traditional Caribbean dishes with a modern, London twist in their restaurant and cocktail bar in Islington. Start with tacos with soft-shell tortillas, brown stew ‘codfish’, plantain crisps, avocado and coconut purée. Head chef Nathan Collymore (ex-Jamie Oliver's Fifteen)'s Caribbean fried ‘chicken’ with an umami-rich Jamaican gravy on silky garlic mash and tender vegan ‘goat’ meat in a thick, aromatic curry sauce are must-order mains. When it comes to sides, we particularly enjoyed the creamy mac and cheese with crispy ‘bacon’ and classic fluffy rice and peas. Try to keep a little room for the sticky banana sponge cake with caramelised bananas. The extensive cocktail menu includes the classics as well as inventive sorrel margaritas with warming ginger, cinnamon and cloves and grown-up, Appleton Estate rum-spiked slushies. Intimate enough for date-night with the plush royal blue upholstery and gold fittings, offset by a vibrant green ‘living wall’, the restaurant also caters to larger groups (make the most of the ‘cakeage’ fee if you want to bring your own cake). jamdelish.co.uk LD’s Kitchen, Hackney - for smoked vegan meats made from plants LD’s Kitchen brings London’s first vegan smokehouse to east London. Tucked into the arches by London Fields, everything is handmade and smoked on-site with cherry oak infused smoke. Choose between glazed brisket made from tofu, mushrooms and vital wheat gluten, tofu and mushroom ribs or two-hour smoked tofu, topped with a choice of four signature barbecue sauces made from the likes of stout and bourbon. Enjoy in a brioche bun or with sides. The vegan mac is spot-on in texture and flavour with a silky, creamy sauce, a crisp topping and delicate smokiness. The fresh, crunchy slaw makes a nice counterpart to the vegan meatiness, otherwise double down on barbecue flavour with the family BBQ beer beans. All are served with tangy homemade pickles. Deep-fried sides are deliberately absent – these can be found at the kitchen at The Black Heart in Camden, along with Sunday roasts and brunch. Also housing Saint Monday, an on-site brewery and taproom, you can expect its beers on tap, including rotating collaborations such as a recent one with metal band Green Lung. Metal and rock music with décor to match adds a fun atmosphere – beer in collab with the pub in Camden is priced at a tongue-in-cheek £6.66. ourblackheart.com/lds-kitchen Dauns, Spitalfields – for Scandinavian-inspired vegan dishes Opened in December 2021, Dauns is the UK’s first fully vegan Scandinavian café. The extensive all-day menu includes breakfast, brunch (at the weekends), lunch and dinner as well as a small but thoughtful wine list and Scandi-inspired cocktails. Freshly prepared dishes include Scandi classics such as open sandwiches turned vegan, including a skagen tofish with pickled red onion on thickly cut organic sourdough toast. We couldn’t miss the plant-based Swedish meatballs, served with fluffy mash, creamy gravy, fried onions, pickled gherkins and råröda lingonberries. The 'tuna' toastie made with baked jackfruit has a seriously convincing texture and umami depth of flavour, topped with a perfectly melted cheese sauce. There’s also plenty to keep your sweet tooth happy. Seasonal specials include the dammsugare we tried during our visit. This typical Swedish treat is made with a chocolate filling and rum wrapped in green marzipan and dipped in dark chocolate. Or choose a classic cinnamon bun, which you can also buy frozen to keep at home and bake whenever the craving hits. Local deli items from small independent brands include Eaten Alive kimchi and locally produced vegan cheeses from Honestly Tasty, while coffee is from nearby La Tostadora in Bethnal Green. dauns.co.uk Third Culture Deli, Hackney - for cool coffees and focaccia with homemade vegan cheeses This fully vegan deli in Broadway Market comes from the people behind plant-based cheese brand I Am Nut OK. Inspired by their Italian American cultural heritage, the owners’ influences translate not only to the menu but also to the bright and airy interior with mid-century modern seating at the tiled countertop and a vibrant painted orange façade, making for a pleasant eat-in experience. Don’t miss the daily prepared sandwiches using I Am Nut OK cheeses in incredible squidgy and salty focaccia. The vegan caprese sandwich was a real highlight, with creamy vegan mozzarella, juicy tomatoes and homemade pistachio pesto. Pastries are from olive favourite Okja in Spitalfields – see our full Okja review below for more on these. Speciality coffee comes from Hackney’s Dark Arts Coffee, with pandan and palo santo syrups available for jazzing up your cup of joe – the pandan iced latte had a pleasant nuttiness and vanilla sweetness. The drinks menu is graced with inventive new items such as their recently launched hojicha iced latte with salted caramel cream. Deli items include I Am Nut OK cheeses as well as a wide variety of snacks, fermented foods such as handmade kimchi and every canned sparkling drink you could dream of. Occasional supper clubs are hosted in collaborations with vegan chefs – keep an eye on Instagram for more information. thirdculturedeli.com LD’s Kitchen at The Black Heart, Camden – for vegan roasts with all the trimmings When it comes to a vegan roast at a standard pub you often feel as though you’re missing out on all the fun – no yorkshire pudding, no creamy cauliflower cheese and a sad-looking nut roast as the disheartening cherry on top. That’s not the case at LD’s Kitchen at The Black Heart, where the vegan roast comes with all of the plant-based trimmings you could wish for, and more. Every Sunday from 12-8pm the vegan roast is on the menu, with four options to choose from. The roast mocken breast is its own blend of vital wheat gluten, tofu and jackfruit with a vegan chicken ‘skin’; roast pork tofu belly is a solid gluten-free option with vegan crackling; and there is also a beef-style steak with a sage and garlic butter. The newest edition to the menu is the southern corn-fried mocken breast. The yorkshire pudding has the perfect squidgy and soft texture despite being egg-free. All mains are served on a bed of kale, with maple-glazed carrots, mustardy leeks, seriously crispy garlic and rosemary roast potatoes, and a roasted sweet potato, swede and basil purée – an unusual but welcome addition to the plate. You most certainly won’t go hungry but, if you do have any room, you won’t regret the truffled cauliflower ‘cheeze’ or a smoked variety. ourblackheart.com/lds-kitchen Okja, Spitalfields – for plant-based pastry perfection When Bethnal Green bakery Knead a Little Love sadly closed its doors in 2024 there was a serious vegan pastry shaped hole in east London. Opening later that year in August, South African Okja has more than filled that spot with seriously flaky vegan pastries to rival non-vegan counterparts. Making vegan butter with cashew nuts and high-quality deodorised coconut oil truly knocks the socks off other plant-based pastries, with the likes of buttery pistachio, frangipane and lemon swirls (our favourite), as well as a chocolate and hazelnut version, squidgy cookies and other delights. Transparency is key – you can find every single ingredient in the pastries on Instagram. Visit the flagship store in Spitalfields to see the vegan wizardry in action as Okja bakers prep, roll out and bake their treats throughout the day. Enjoy your pastry alongside Portuguese coffee with Okja's own oat milk. There is a concerted effort to minimise waste – offcuts are recycled into the next day’s dough, and used oat milk cartons are fashioned into takeaway cup holders. It’s takeaway only here but if you want the sit-down experience you can find the pastries at WAVE and Third Culture Deli. Keep your eyes peeled for a second London location. okja.co Mildreds, multiple locations - for crowd-pleasing and diverse plant-based dishes Plant-based stalwart Mildreds started life as a vegetarian restaurant in Soho in 1988 and now happily serves a fully vegan menu across four London locations inspired by a variety of global influences - from Spanish and Italian to Korean and Sri Lankan. The menu starts with dips, snack and small plates, with triple cooked cherry harissa patatas bravas served alongside pan-fried gyoza with kimchi and a sweet gochugaru sesame dip. Highly recommended 'chef select plates' include a Sri Lankan coconut curry served with fluffy sweet potato and green bean pilau and three delightful condiments - punchy cherry tomato chutney, sweet pineapple pandan sambol and refreshing mint coriander chutney. Definitely add on the flaky paratha for making the most of the inviting sauces. If you're in the mood for comfort food, Mildreds has all based covered here too. Statuesque burgers served with a soft brioche bun and lemon pepper fries include the likes of Caesar or Korean 'chick+n' and a crunchy beetroot and potato patty. When it comes to dessert, those with a sweet tooth will not leave hungry after tucking into the warm cookie dough blondie served with chocolate sauce and vanilla ice cream. As with sister restaurant Mallow (see below), Mildreds serves modern twists on classic cocktails with its own gin as well as craft beer collaborations and a comprehensive wine list. mildreds.com Mallow, Borough Market – for elevated vegan dining From the team behind pioneering plant-based restaurant Mildreds (see above) comes another fully vegan restaurant in London Bridge. Seasonal and sustainable ingredients are the threads that brings the menu together, which draws from a diversity of influences across the globe. The Taste of Mallow tasting menu is front-loaded with small plates which shine brightest, starting with a flatbread with tempered curry leaf oil to dunk into a smoky sweet potato pepper mojo and creamy white bean and confit garlic hummus. Aromatic pickled seasonal vegetables and a charred fennel and citrus salad add welcome balance and crunch. These are followed by innovative root chop croquettes and a charcoal brioche, while the main to share is a creamy tomato and potato masala with a crisp pakora, dhal tarka and fluffy pea-studded pilau rice. The chocolate cherry truffles complete the meal when all you can manage is one last bite. Take a break between courses to enjoy the warm low lighting and cosy velvet cushioned chairs. The extensive drinks menu includes cocktails made with Mallow’s own gin, such as the dry vermouth and chilli martini, as well as beers made in collaboration with UnBarred Brewery and Harbour Brewing Co. You won’t miss the booze with a non-alcoholic and utterly delightful citrussy and red chilli-spiced pineapple martini. mallowlondon.com Mallow, Canary Wharf – for plant-based fare inspired by global cuisines Mallow Canary Wharf also offers a fully plant-based menu. Seasonal and sustainable ingredients are the threads that brings the menu together, which draws from a diversity of influences across the globe. Think earthy mushroom ravioli topped with fried basil, a coconutty Kashmiri gobi and fluffy basmati rice or fattoush salad packed with juicy tomatoes paired with a creamy garlic labneh. Indulgent desserts include passion fruit tart topped with the bitter crunch of sesame tuile. Enjoy cocktails made with Mallow's gin, such as the dry apricot negroni, along with beers made in collaboration with UnBarred Brewery and Harbour Brewing Co. You won’t miss the booze with a non-alcoholic and utterly delicious lychee jasmine martini. mallowlondon.com Cafe Petiole, Somerset House – for grab and go vegan dishes or a leisurely sit-down lunch Chef/owner Rishim Sachdeva of plant-based Tendril in Mayfair (see our review below) has opened a new, similarly plant-forward, café in Somerset House. Enjoy a laidback lunch in the Old Navy Office overlooking the expansive courtyard or opt for a baked good à emporter. The air of French chic is spot on, with muted Renaissance-esque tones on the walls, pastel marble touches and large windows flooding the dining room with light. It would be easy to wile away the hours with a glass from its extensive (and not only French) wine list, or seek non-alcoholic refreshment from LA Brewery kombucha. It’s pleasing to see vegan dishes are the norm, with the handful of vegetarian options such as whipped feta and baked brie marked as ‘NV’ (not vegan). It’s veg-first – from the specials we loved the cacio e pepe with courgette ragout and walnut purée as well as the silky aubergine with warming spices. The crispy leek fritter with fennel in a soft vegan brioche bun was a highlight among the sandwiches. Something sweet to finish is a non-negotiable – Tendril’s famous tiramisu with pillowy plant-based cream and a light cocoa and coffee sponge is a must-try, as was the pleasantly orange-spiked chocolate babka. cafepetiole.co.uk Palm Greens, various locations – for nourishing salads Plant-based pioneer Palm Greens has popped up across London with a stint of residencies this year. In October 2024 it could be found at Neal’s Yard’s 26 Grains with a Mexican-infused, seasonal menu including crisp tostadas with sweet, earthy beetroot, a spicy and creamy vegan take on aguachile, salt and pepper mushroom tempura and a delightful, deconstructed pear cheesecake for dessert. Similarly fresh, bold and exciting flavours and textures will be appearing on its four-course tasting menu at Loom Club in Islington. LA Brewery is providing the drinks and live music is from Patterns – a soothing blend of atmospheric jazz, soul, broken beat and hip-hop. A mix of masterclass and supper club is in the pipeline at Fortnum & Mason's third floor studio in January around the theme of 'good mood food'. Think nourishing, vibrant and seasonal dishes inspired by sunnier climes, and owners Kali and Memby's passion for travel and heritage – which are as good for you as they are delicious. Later in 2025 promises to bring its own bricks and mortar space as well as more collaborations with like-minded brands – keep an eye on the website for the latest updates. palmgreens.co.uk En Root, Peckham – for Indian-inspired vegan dishes Brothers Nish and Harsh have come a long way since selling hot sauce at markets in 2016, expanding to a bricks-and-mortar in Clapham and, more recently, a plant-based restaurant in Peckham decked with plants, draped mandala tapestries and decorative cushions. Sip on the watermelon juice with beetroot, apple, ginger and mint during summer evenings, or ask for the modestly priced cocktail menu, where juices are livened with rum. Nourishing vegan fare lies at the heart of En Root, offering Indian classics and street food nibbles infused with Gujarati spices. Start with sharing bites: puri is filled with beetroot, onion and chickpea and submerged in date tamarind masala water, while the plantain chaat – seasoned plantain on a bed of beetroot, onion, chickpea, ‘spice krispies’ and chutney – is an explosion of sweet crunch. For mains, saag aloo-filled dosas come with lentil soup and coconut chutney. Or, for optimum health, try the buddha bowl, generously filled with rainbow salad, baba ganesh, sprouted lentils, curried chickpeas, plantain and avocado. To finish, the mango lassi cheesecake on an oaty coconut base offers a healthier twist on the original – best served with creamy chai. enrootldn.co.uk Flat Earth Pizza, Cambridge Heath – for experimental veggie pizza Flat Earth Pizza has moved into its first bricks and mortar location, an intimate space with bottle green and rattan furnishings. This sustainable pizza joint puts veg at the forefront and dismantles the idea of pizza as ‘junk food’: the dough is neither refined or processed, while ingredients are sourced locally. Drink natural orange wine on tap during summery evenings, or try the foraged fig leaf and sweet woodruff martini. Start with a selection of well-designed vegan small plates to share, such as pickled beetroot and turmeric-spiced white cabbage, roasted red onions with caramelised shallots, chives and soubise and hummus with sweet house pickles and springy house focaccia. Experimental pizza lies at the heart of Flat Earth. The ‘Hackey hot’ – topped with sweet pickled beetroot, a mixture of three Somerset cheeses, jalapeños, fermented hot salsa and tomato passata – has sweet warmth, while the ‘Kimchi Fiorentina’ with kimchi, tomato passata, beetroot crumb and egg, is a Korean twist on a veggie classic (vegans have the option of a plant-based mozzarella pie). Finish with a gooey vegan sea salt brownie with salted caramel ice cream. flatearthpizzas.com Tendril, Oxford Circus – for veg-first small plates Chef Rishim Sachdeva’s mostly vegan menu is a masterclass in considered, delicate veg cooking. Dishes are vegan unless otherwise specified (dairy occasionally features) and sing with incredible balance. Small plates include crispy beetroot bao and roast squash tostada, and his vegan tiramisu is a must order. tendrilkitchen.co.uk The Gate, Hammersmith – for refined vegan and gluten-free dining From miso-glazed aubergines with toasted cashews to stuffed plantains, the menu at at The Gate Hammersmith could not, in its fusion of global flavours, be any more on-trend. However, its owners, Adrian and Michael Daniel, have been cooking this way since 1989. For the London-born sons of Indian parents of Iraqi descent, as Michael puts it, “Using chilli and spices is in our DNA. We grew up on a fusion of Arabic and Indian with local influences, so it was easy to mix cuisines”. The Daniels are pioneers in other ways, too: the Gate Islington was the UK’s first accredited, autism-friendly restaurant. 28 years in, they’re as focussed as ever. “If food doesn’t pass my test, it’s not served. If the passion goes, we’re gone.” says Michael. thegaterestaurants.com The Spread Eagle, Homerton - for vegan pub grub and brunches Sitting on the corner of Homerton High Street, The Spread Eagle is London’s first 100% vegan pub serving Mexican inspired street-food, cooked by residents/vegan street-food specialists Club Mexicana. Sit around a rustic wooden table sipping on punchy Bloody Mary’s made with horseradish-infused vodka, tea mojitos brewed with earl grey syrup or funky, gently-spiced ginger kombuchas produced locally in Hackney Wick. The brunch menu takes Mexican and American classics like burritos and huevos rancheros and gives them a vegan twist. If you're after something really indulgent, go for the fluffy waffles drizzled with spicy chilli-infused maple syrup, smoky tempeh bacon and fried ‘chicken’. thespreadeaglelondon.co.uk Temple of Seitan, Hackney – for vegan burgers With a second site in Camden opening on the back of the success of its pop-ups and the Hackney mothership, Temple of Seitan is a restaurant and takeaway that’s widely regarded as the mother of all plant-based fast-food joints. Since it launched three years ago, Temple of Seitan has gained a fanatical following for its delicious Temple Spicy Burger (crispy seitan fillet, cheese, coleslaw, jalapeños with hot sauce and chipotle mayo) and the proudly poultry-free version of KFC’s double-down fried chicken sandwich. templeofseitan.co.uk Purezza, Camden – for vegan pizza The UK’s first 100% vegan pizzeria, Purezza specialises in plant-based pizzas that respect the Neapolitan heritage. Where possible, this means using alternative versions of animal products, such as a plant-based mozzarella, which took more than two years to develop – this organic cheese (that’s dairy-free, low in fat and allergen-free) is made with brown rice milk and is unique to Purezza. In 2018, the restaurant secured investment to begin producing the cheese from a factory for retail. The original Brighton restaurant opened in 2015 and was followed three years later by a Camden branch and plans for more later this year. In 2018, Purezza won National Pizza of the Year for its Parmigiana Party pizza, despite being the only plant-based entrant. purezza.co.uk Hogless Roast, Hackney – for casual plant-based comfort food Bored of the standard bean burgers when eating plant-based meat alternatives, founders Matt and Ross set themselves the ambitious aim of creating a vegan hog roast in 2018. Recently voted the UK’s best plant-based takeaway, their juicy vegan meat alternatives can be found in Hackney Wick's Colour Factory. The must-try hogless burger consists of seasoned pieces of sustainably sourced soy protein dripping with apple sauce in a soft vegan brioche bun, complete with crispy vegan crackling. Tater tots are a non-negotiable when it comes to sides – perfectly crisp with a soft centre and a seriously moreish, sweet seasoning. An impressive addition to the menu is the lamb burger with Redefine Meat’s 3D printed plant-based protein. For pure comfort food heaven, there’s a choice of mac ’n’ cheeses and loaded fries. Make sure to order your sauces of choice as they don’t come with the sides as standard. With an outdoor seated area in Queen’s Yard, it’s a great casual spot to enjoy some delicious plant-based comfort food with a refreshing pint on a summery evening. Hogless Roast can also be found at street food markets and festivals around the UK. thehoglessroast.com The Fields Beneath, Kentish Town West – for vegan breakfast and cakes The Fields Beneath has three aims – to make great coffee and great food, and to make veganism normal. The colourful spot mixes exposed brickwork with mosaic tiles and blackboards with the menu written in vibrant chalk. For breakfast tuck into glossy baps filled with tofu, mushroom bacon and smoky tomato sauce, or cinnamon waffles with nut butter if you fancy something sweet. All day the counter is covered in tempting baked goods (a few of which are gluten-free, too), from peanut butter bars and chewy cookies to slices of quinoa and berry cake. In 2020, there are three Costa Rican coffees on offer, so fill your cup with natural, honey or washed beans. thefieldsbeneath.com Persepolis, Peckham – for vegetarian Persian cuisine Pay a visit to Persepolis for a taste of Persia in the heart of Peckham. Beyond the deli’s impressive selection of tins, spices, Persian yogurts and display of shisha pipes, you’ll find a cosy hideout where diners feast on freshly made meze platters and veggie and vegan delights such as eggs scrambled with dates and fragrant spices, and dairy-free knickerbocker glories. This popular café is a favourite among locals for its no-nonsense, avocado-free breakfasts (think mango and tamarind smoothies and pots of Persian tea with cardamom), however the £20 tasting menu is the real standout: a colourful carousel of food spanning meze, soup, mains and a dessert platter filled with ice cream, paklava and fruit. foratasteofpersia.co.uk My Village, Camden – for fuss-free vegan fare Hewn wood, exposed brick and twinkling fairy lights adorn this charming vegan café in Camden. Its grotto-like interior and cosy secret garden isolated from Camden’s high street makes the perfect set-up to spend a leisurely lunch, whether it’s tucking into toasted halloumi wraps or grandma’s daily vegan soup. Or, if it’s just a cup of coffee you’re after, they’ll still bring you a tiny snack to enjoy with it. myvillagecafebar.co.uk Club Mexicana, Kingly Court – for casual Tex-Mex Starting out as a successful street-food concept, you can now find Club Mexicana serving its veganised versions of Tex-Mex classics inside a hot pink brick-and-mortar site at Soho’s Kingly Court. The vibrant and buzzy atmosphere matches the zingy flavours spanning the menu, with highlights including the buffalo fried chick’n burrito, loaded with buffalo hot sauce, ranch dressing, salsa verde, pink onions and pickled jalapeños. Beer-battered tacos and nachos are not to be missed either, with the latter resembling a mountain of tortilla chips, queso, ground ‘beef’, guacamole, salsa, pink onions and pickled jalapeños, finished with a drizzle of chipotle oil and sprinkle of chilli-lime salt. clubmexicana.com Mr Falafel, Shepherd's Bush – for vegan wraps This simple takeaway-café on Shepherd’s Bush Market dispenses crisp, herb-laden falafel of staggering lightness. Packed into wraps with his zippy pickled veg, delicious additions such as fried cauliflower and dressed with various tahini, garlic and pomegranate syrup sauces, they abound in flavour. mrfalafel.co.uk
Follow our easy, simple recipe to make healthy apple crisps to snack on. This fruity recipe uses a normal oven and just one ingredient!
Apple crisps are one of the easiest healthy fruit snacks to make at home. Just follow a few simple guidelines and you’ll be batch-baking these crisp, sweet addictive snacks every weekend. Now discover more apple recipes, autumn desserts and healthy autumn recipes. Cook’s tip: Boost your plant points "I used both apples and pears to easily boost the plant points, plus it adds variety of flavour. Serve with melted dark chocolate and your favourite nut butter for dunking into. You could also sprinkle the chocolate-dipped side with sunflower or pumpkin seeds for more crunch and nutrients." View Green Video on the source website Note these changes to the recipe will alter the nutritional information displayed. Here are more ways to boost your plant points and plant-packed recipes. How to make apple crisps in the oven Our apple crisps take a total of three hours in the oven, so plan to make them when you have a morning or afternoon at home. You’ll also get crisper results if you turn them halfway through cooking. Choose your favourite eating apple Drying the apples out will concentrate their natural sugars, so a Cox gives sweeter results than a Granny Smith. Don’t be tempted to try Bramleys; they're too sharp to eat on their own. Skip the sugar A lot of recipes sprinkle the apples with sugar or brush with honey before baking, but we’ve found that the natural sugar present gives the perfect amount of sweetness. Plus, adding sugar will make your healthy snack redundant. Add extra flavours if you like A sprinkle of ground cinnamon or ground ginger before baking will complement the natural apple flavour. Use the right equipment You’ll need a large baking sheet or tray and some baking paper. Greaseproof tends to stick to the apples so avoid using that. If you have a mandolin you can use that to get perfectly thin slices, but it's also possible to juse use a sharp knife. Make sure they don’t overlap as this will prevent them from crisping-up. Cook them low and slow We’ve tried a few methods including cooking at a higher temperature for less time. But in the end, we discovered that slow cooking on a low heat gives the most crisp results and stops them from catching. Healthy apple crisps recipe Step 1 Heat the oven to 120C/fan 100C/gas ½. Cover a large baking sheet or tray with a sheet of baking parchment. Step 2 Using a sharp knife or mandolin cut your apple into thin slices, about 2 mm is ideal. Don’t worry about getting perfectly round slices (they look nice when they're a bit jagged). Flick out any pieces of pip. Step 3 Lay the slices on the baking paper and put in the oven for one hour. Take out the tray and turn the slices over then cook for another hour. Step 4 After 2 hours is up turn off the oven completely and leave the apple slices in there for at least another hour for further drying. If you like you can make them last thing at night then leave them in overnight. Store in an airtight box, they will keep for a few days (if they last that long!). You can them dip them in melted dark chocolate or nut butter for a more substantial snack. You might also like Tips for healthy desk snacking Make your own kale crisps Lunchbox flapjacks recipe The baking with apples collection Healthy lunch boxes to make for work
As we celebrate the start of spring, join us for a series of seasonal bakes to bring brightness as the days grow longer. Sign up for free to access our exclusive recipes
Spring has well and truly sprung – finally we can bid goodbye to the cold, dark winter days. Join us for 33 days of new-season baking as we celebrate spring ingredients such as elderflower and rhubard as well as plenty of chocolate-rich bakes to prepare you for Easter feasting. Sign up for free to gain access to our exclusive recipes. Enjoy! Feeling inspired? Now try more Easter baking ideas, floral recipes, spring recipes, plus ideas for rhubarb and elderflower recipes. Check out our 20 April recipes for even more inspiration after. 33 best spring baking ideas Kaju katli Holi, the festival of colours and love, is about celebrating the arrival of spring and the end of winter. Enjoy the diamond-shaped treat made all the more colourful with mandarin zest and orange, a pinch of saffron and roasted pistachios. Easter lemon and elderflower almond cake What better way to celebrate the new season than with elderflower cordial-soaked almond sponges, creamy lemon curd filling and dainty edible flower decorations? Sign up for a free account to access this recipe. Carrot cake traybake This cream cheese frosted traybake is perfect for an Easter gathering, as it will easily feed a crowd. Pistachio and blood orange cake Make the most of mildly sweet, buttery pistachios with this citrussy bake drenched in a blood orange syrup. Rhubarb and custard crumble bars The crumble topping adds crunch to the tangy rhubarb in this retro bake. Great for using up seasonal produce, the fruity bars are best served with a cup of tea. Enjoy in the morning or afternoon when that sweet craving hits. Lemon curd, yogurt and almond cake Bursting with fresh citrus and nutty almonds, this is one you'll want to have waiting in the wings for when friends drop by. White chocolate and raspberry muffins Enhance the flavours of these sweet white chocolate and tart berry muffins by caramelising the chocolate in the oven first. Pistachio and chocolate cookies Elevate your favourite chocolate chip cookie with olive baking columnist Edd Kimber's creamy, nutty and on-trend pistachio version. Lemon and elderflower maritozzi with pistachio and raspberry Pillowy soft brioche buns are bursting with lemon zest and elderflower cordial-spiked cream, topped with freeze-dried raspberries and chopped pistachios. Hot cross bun cookies With Easter fast approaching, add these spiced sultana cookies to your to-bake list. They make a fun after-school activity for kids to get involved with, as they can pipe the icing crosses on top with a sprinkle of desiccated coconut. Tiramisu brownies Up your brownie game with this mash-up that combines fudgy chocolate brownies with a boozy tiramisu-inspired topping. Panela loaf cake Discover the allure of panela: a rich, treacly sugar from Central and South America, akin to jaggery. Its deep, rum-laced flavour elevates every bite. Blood orange sticky iced buns Show off this sophisticated citrus fruit with our blood orange sticky iced buns. A more refined version of that cake shop staple, they're topped with a zesty icing and pretty edible flowers. Rich chocolate cake with brown butter frosting We’ve covered this rich, dense chocolate cake in a caramelly, nutty butter icing – perfect for any special occasion. Biscoff blondies with hazelnuts Squidgy, fudgy and utterly moreish, these toasted hazelnut-flecked Biscoff blondies are perfect with a cup of coffee. Classic banana bread Baking banana bread is the perfect, calming activity. Although it takes just over an hour, most of the time is hands-off with your cake in the oven, so pop on the kettle and enjoy taking time to slow down. Carrot cake cupcakes Love carrot cake but don't feel like sharing with anyone? We've got just the solution – individual carrot cake cupcakes. A classic cake in cupcake form, made all the more delicious with an orange soft cheese frosting. You don't need any butter for this recipe – it calls for light olive oil instead. Lemon pavlova Top glossy meringue with yogurt rippled with lemon curd and pillowy double cream, plus citrussy zest and edible flowers for a pretty finish. Blood orange polenta drizzle cake Squeeze in this recipe before the end of blood orange season, which shows them off to their best along with fine polenta in a sticky loaf cake. A twist on the classic lemon drizzle cake, it's easy to make and the ideal sweet treat to accompany your morning coffee. Brown sugar breakfast cake Begin your day by enjoying a slice of yogurt sponge topped with a luscious swirl of brown sugar buttercream. The beauty of this cake is that it tastes even better the day after baking. It’s also a treat that extends beyond breakfast – serve as a dessert with a dollop of cream. Olive oil cake Serve a slice of sunshine with this lemon-scented cake made with ground almonds and extra-virgin olive oil, dusted with icing sugar. Chocolate Easter cake Get ahead of the big day with this easy chocolate celebration cake, exclusive to olive premium account holders. Creamy chocolate buttercream is layered between moist sponges and topped with chocolate mini eggs and Matchmakers for a treat to make the Easter bunny proud. Sign up for a free account to find out the secret ingredient which makes the cake particularly moist. Rhubarb and custard cake April is often the month (weather depending) when the rhubarb that is available in the shops changes from that grown indoors to outdoor-grown, which can vary in colour, texture and flavour. Capture its sharp and sweet flavours in cake form with this delicious rhubarb and custard sponge. Soured cream keeps this bake moist, and the crumble topping is a great contrast to rhubarb. Easter blondies Chopped mini eggs make the perfect topping for this gooey, sweet treat – because you can never have too much chocolate at Easter. Creme Egg brownies Whip up our seriously chocolatey traybake, packed with oozing Crème Eggs, for a special Easter treat. Vegan lemon meringue pie A few swaps turns classic lemon meringue pie into an impressive vegan dessert everyone can enjoy. Carrot cake loaf In honour of international carrot day today, try a twist on a classic carrot cake with our loaf cake version topped with brown butter soft cheese icing to make it extra special. You can brown the butter the day before, then whip it up with an electric whisk before mixing it into the soured cream. Lemon drizzle muffins A trio of lemon (curd, zest and juice) is the key to these zingy muffins. Perfect for elevenses, an afternoon snack or even breakfast. Salted caramel cake Both the sponge and buttercream are flavoured with salted caramel in this epic cake recipe, topped with nuggets of fudge and lashings of salted caramel sauce. Hot cross buns Hot cross buns are traditionally eaten on Good Friday to mark the end of the fasting period and commemorate the crucifixion of Jesus, hence the cross on the top. Try our foolproof classic hot cross buns recipe this Easter, made juicy with golden sultanas, fragrant with nutmeg, and sticky with marmalade. Try our vegan hot cross buns for a plant-based option. Brioche Making your own brioche is much easier than you might think – it just takes a bit longer to prove than normal dough due to being enriched, so go by eye rather than exact timings. Master sweet, fluffy brioche with our foolproof recipe and if you happen to have leftovers, it can be transformed into our brioche bread and butter pudding. Vanilla and raspberry mascarpone loaf cake Who can resist a beautifully moist, raspberry-studded vanilla loaf cake? Invite a friend round and enjoy with a cup of earl grey tea. Feel free to swap out the raspberries for other berries such as blackberries or blueberries, if you prefer, and if you're lucky enough to have any leftovers, they keep well in the fridge for three days. Malted milk chocolate traybake This recipe is great for using up any odds and ends of Easter chocolate you've got lying around – mini chocolate eggs work particularly well for a crunchy topping. A mixture of Horlicks powder and Maltesers creates the classic flavour for the sponge. If you like chocolate-covered malted milk biscuits, you'll love this cake.
Did you know these foods are accidentally vegan?
If you're going vegan for Veganuary or simply adopting a more plant-based lifestyle, you might be surprised by some of these 'accidentally vegan' foods
Looking to go vegan? If you're worried about cutting meat, fish, dairy and eggs completely out of your diet, whether for the month of January or longer term, here are some recognisable foods you might be surprised to hear you can still enjoy when embarking upon a plant-based diet. From the classic Oreo and Lotus biscuits to 'cheese' flavoured crisps, vegans need not miss out on these snacks and treats. It's worth bearing in mind that many of the foods on this list are highly processed or high in sugar, so you wouldn't want to solely base your new vegan diet around them. Instead, keep your vegan pantry stocked up with whole foods like lentils, beans, pulses and more which are of course naturally vegan too. If you have an allergy, some of these foods may contain cross contamination due to being produced in a factory that handles dairy or other allergens, so exercise caution and check labels carefully. Get a head-start on plant-based meals with our vegan meal prep tips for Veganuary and beyond and even more advice on how to do Veganuary. 10 accidentally vegan foods 1. Oreo biscuits If you're new to the vegan game this might come as a surprise, but old-school vegans know that Oreos have been a-ok for a long time. In fact, it was back in the 90s when animal lard was removed from the original recipe and replaced with hydrogenated vegetable oil. Make sure to check the labels as there are some more unusual Oreo varieties that might catch you out with a dash of milk in the ingredients, although the Originals, Golden and Double Stuff are all fine. Read more about understanding food packaging labels as a vegan on 10 things I wish I knew before going vegan, then try our vegan chocolate cheesecake which makes the most of Oreos for the crumbly chocolate biscuit base. 2. Dark chocolate When choosing chocolate, many dark chocolate varieties over about 70% cocoa solids tend to be accidentally vegan. For example Lindt's 70% to 99% plain dark chocolates as well as Green & Black's 70% and 85%. Some of the varieties with dried fruit, nuts and mint are also vegan. A recent discovery is that Waitrose's No.1 Fairtrade Dark Chocolate with Italian Gianduja (a creamy hazelnut paste) is 100% plant-based. Some notable exceptions include Cadbury's Bourneville which has listed milk as one of its ingredients since 2021 - before then it was actually vegan. Watch out for dark varieties with additions such as salted caramel as they can often contain milk. Sadly since 2002 After Eights are no longer vegan as they contain butterfat. Discover our guide to the best vegan chocolate to buy. 3. 'Cheese' flavour crisps Note that 'flavour' is the operative word here, as Tesco Finest's mature cheddar and onion crisps contains no real dairy. Instead the high-end range's 'cheesy' flavour is thanks to yeast extract, onion powder and paprika. As you might expect, most salted crisps should be vegan - but always double check if it's a brand you're not familiar with. When it comes to flavoured crisps it gets more complicated and varies from brand to brand - I've been caught out before by 'lime' flavoured crisps that contained milk. Tyrrells sweet chilli & red pepper crisps are 100% vegan and delicious! 4. Lotus biscuits These continental biscuits are the perfect accompaniment to a morning tea or coffee and fear not, you can still enjoy them as a vegan. Even better, Lotus Biscoff spread is vegan. Be warned though: it is dangerously addictive. Both the biscuits and the spread are a great starting point for a variety of vegan bakes. Have a go at 'veganising' our Biscoff rocky road - McVities Ginger Nuts are accidentally vegan, while vegan butter, vegan white chocolate and vegan marshmallows are all readily available on the market. Or simply crumble Lotus biscuits over our vegan banana ice-cream with a drizzle of Biscoff spread for an easy dessert. 5. Ritz crackers If you love the buttery texture of Ritz crackers, no fear, there is no real butter in sight. Jacob's Cream Crackers - despite their somewhat confusing name - also do not contain any dairy. Assemble your vegan cheese board with a tempting array of Ritz biscuits, Jacob's Cream Crackers and Nairn's Oatcakes (except the cheese ones) which are all fully plant-based. Try one of our chutney recipes to serve alongside your spread of vegan cheese and crackers. 6. Guinness Although you might think otherwise due to its creamy head, Guinness has been completely suitable for vegans since 2018. Previously, the Irish dry stout recipe called for isinglass - a compound from fish bladders - to filter the drink, making it unsuitable for strict vegetarians too. Now veggies and vegans alike can enjoy its rich, malty flavour. Why not try 'veganising' one of our Guinness recipes? 7. Hot chocolate powder A warming mug of hot chocolate helps to brighten the cold winter months and there's no reason why vegans can't indulge in this little pleasure either. Cadbury's Original Drinking Chocolate is vegan - simply stir through your favourite dairy-free milk and heat. A personal favourite is barista oat milk for extra creaminess - or make your own oat milk. Green & Blacks and other more expensive brands tend to be vegan as they use good quality cocoa powder with high cocoa solids. Do check the labels as some brands might sneak in some some dairy, especially if the hot chocolate is flavoured with other ingredients too. If you want to make your own, try our vegan hot chocolate recipe. 8. Jus-rol You'll have a vegan field day when you discover all of these plant-based delights. Not only are Jus-Rol's ready-rolled puff, shortcrust and filo pastry sheets fully vegan, you'll find that most supermarket own-brands of pre-made pastry sheets are also vegan - again, just double check the label. Try our parsnip, sage and apple wellington for a meat-free centrepiece for a special occasion using a shop-bought sheet of puff pastry. What's more, Jus-Rol's entire range of bake-at-home pastries including croissants, cinnamon swirls and even pain au chocolat dough are suitable for plant-based diets. Anyone who has been vegan for a little while will understand the struggle when it comes to finding plant-based pastries, and now you can enjoy them straight from the oven and in the comfort of your home! Plant-based heaven. 9. Custard powder You might have used it before without realising it is fully plant-based, but Bird's Traditional Custard Powder contains no dairy products or eggs, unlike a traditional homemade custard recipe. Some supermarket versions may also be vegan, just make sure to check the packaging, and of course make up your custard with your vegan milk of choice. Discover our guide to the best plant milk makers to take your plant-based custard to the next level. 10. Turkish delight The traditional recipe of Turkish delight doesn't call for any animal products whatsoever - despite its jelly-like texture. This actually comes from the mixture of starch and sugar - try our fully plant-based Turkish delight recipe. However, some less traditional recipes may use gelatine as a setting agent, which would make it unsuitable for vegetarians as well as vegans.
Why is some alcohol not vegan? The drinks to enjoy - and avoid - during Veganuary
You might be surprised to hear that certain alcoholic drinks are not suitable for vegans due to the filtering process or flavourings such as honey or lactose
If you're taking part in Veganuary 2025, you might not have even considered that certain alcoholic drinks are potentially off the table for the month. Due to the filtering and fining processes that give alcoholic beverages their clarity, some beer, wine and spirits are not vegetarian, let alone vegan. Craft beers and certain spirits may also be flavoured with honey or lactose, such as milk stouts, honey beers or cream liqueurs, making them also not suitable for your plant-based diet. As lactose is derived from dairy and counts as one of the 14 most common allergens in the UK, it must be labelled and marked in bold. Similarly, if egg whites were used in the filtering process this would have to be mentioned on the bottle as they also count as one of these 14 allergens. However, despite highlighting any of these top allergens, alcohol labels don't have to adhere to the same strict standards as food labelling - there is no requirement to print the full ingredient list. For example, if isinglass, derived from fish guts, was used for filtering, this doesn't have to be mentioned on the bottle. Before this feels like a total minefield, we have highlighted some of the key ingredients to be aware of below, although this is by no means an exhaustive list. Due to the somewhat confusing nature of alcoholic drink labelling, your safest bet is to make Google your friend and quickly you'll work out whether your favourite drinks are a-ok or not - Barnivore is a helpful resource for checking too. Read on to discover five alcoholic drinks you can happily enjoy this Veganuary, followed by five to give a wide berth. Next discover 10 things I wish I knew before going vegan. Get ahead of plant-based cooking with our 10 storecupboard ingredients every vegan should have in their pantry plus vegan meal prep tips for Veganuary and beyond for even more ideas and inspiration. Non-vegan ingredients in alcoholic drinks Isinglass: a gelatine-like substance derived from fish guts used for clarifying some beer and wine Lactose: a sugar found in dairy products, can be used for flavouring alcoholic drinks Gelatine: a jelly-like substance taken from animal body parts, sometimes used to clarify wine Casein: a product derived from milk that is also used for fining Egg whites: can be used as a fining agent in wine, as well as being used for certain cocktails Honey: this bee-derived liquid is used to make mead, and may be used to flavour and sweeten cocktails or spirits Vegan alcoholic drinks to enjoy during Veganuary 1. Guinness and beer Although you might think otherwise due to its creamy head, Guinness has been completely suitable for vegans since 2018. Previously, the Irish dry stout recipe called for isinglass to filter the drink, however now vegetarians and vegans alike can enjoy its rich, malty flavour. In fact, the majority of beers are vegan, in particular lagers such as Corona, Budweiser, Heineken, Carlsberg and more. Some of them may even have a 'suitable for vegans' sticker so you can enjoy them to your heart's content (within reason!). <img src="https://images.immediate.co.uk/production/volatile/sites/2/2025/01/GettyImages-2191565319-d3abb9c.jpg" width="1024" height="683" alt="LONDON, ENGLAND - DECEMBER 24: Two pints of Guinness at the Dial Arch public house in Woolwich on December 24, 2024 in London, England. Guinness has used its Irish reserve stocks to boost shipments to the UK as demand from has left some pubs facing shortages over the holiday period. (Photo by Bryn Colton/Getty Images)" title="Hospitality Venues In London Experience Guinness Shortage" /> 2. Unflavoured spirits If you love your spirits plain and simple, then plant-based drinkers are in luck. Spirits generally use a different filtration process to beer and wine, known as distillation, so you're unlikely to be caught out by any isinglass, gelatine or casein. This means that unflavoured vodka, gin, tequila, rum, brandy and whisky should be fine for vegans - although there are always exceptions to the rule so make sure to double check. Flavoured spirits and liqueurs, such as with honey or dairy, are sadly off limits - as you might expect. Discover our favourite vodka cocktails, gin cocktails and tequila cocktails. 3. Kopparberg and cider Although the process for making this popular Swedish fruit cider used to involve gelatine, since 2021 all Kopparberg products sold in the UK are now 100% vegan as they use a plant-based filtration process. Other ciders a-ok include Rekorderlig, Thatchers, Strongbow and Brothers Cider - including their marshmallow, strawberries & cream and rhubarb & custard varieties. Make sure to check the labels of supermarket brands as they will vary. Find out more about cider and the best ciders to try - note that not all of these will be plant-based. <img src="https://images.immediate.co.uk/production/volatile/sites/2/2025/01/GettyImages-1331314140-0852339.jpg" width="1024" height="683" alt="UNSPECIFIED, ENGLAND - JULY 29: In this photo illustration, a bottle of Kopparberg mixed fruit cider has been poured into a pint glass with ice on July 29, 2021 in Unspecified, England. Swedish drinks maker Kopparberg have launched a High Court claim against the UK government for unlawful tax discrimination. Kopparberg alleges the UK government knowingly provided a tax loophole known as post duty point dilution (PDPD), to UK-based drinks manufacturers that has unfairly reduced the company’s profits. (Photo Illustration by John Keeble/Getty Images)" title="Kopparberg" /> 4. Vegan wine and bubbles When it comes to vegan wine and bubbles, unfortunately there is no hard and fast rule for ascertaining if it's safe for you to drink. If you're lucky, a bottle may have a certified vegan label from The Vegan Society but even if it doesn't, that doesn't necessarily mean it's not plant-based. One thing to look out for on the label is the word 'unfiltered' or 'unfined', meaning that isinglass, casein or egg whites shouldn't have been involved in the production of the wine. This is becoming more common with natural wines on the market. Bentonite clay may be also used as a vegan-friendly fining agent. It is not a legal requirement for winemakers to include their fining processes on the label so get started with our guide to the best vegan wine. 5. Vegan eggnog Despite the classic recipe including egg (as the name suggests) as well as doubling down on dairy with milk and cream, we've made a vegan eggnog recipe with almond milk and coconut cream so you can still indulge in this cosy winter drink. Brands such as Black Lines have also made their own vegan oatnog if you prefer a pre-bottled version. Non-vegan alcoholic drinks to avoid during Veganuary 1. Sour cocktails Egg whites can be used in cocktails to give them a foamy top when shaken. Whisky sours, amaretto sours and pisco sours are all popular serves which make the most of egg whites' high protein content and relative lack of taste and aroma. However, you don't need to cut these cocktails out entirely, as aquafaba (the liquid from the inside of a tin of chickpeas) has a similar high protein content as well as lack of flavour. Have a go at swapping the egg whites for aquafaba, then learn more about aquafaba and try our top aquafaba recipes. 2. Non-vegan beers and cider It's the craft beers that might catch you out with their sneaky additions of lactose, honey and more. If you're choosing a flavoured craft beer make sure to check the label or failing that, Barnivore, to be on the safe side. For example, while Brewdog's classic Hazy Jane is vegan, their Guava flavoured Hazy Jane is not. Magners is a popular cider brand that unfortunately isn't vegan due to their filtration process. Cask beers are often not vegan due to the usage of isinglass for clarification so make sure to double check on those too. As mentioned earlier, mead is made from honey so is also a no-go. <img src="https://images.immediate.co.uk/production/volatile/sites/2/2025/01/GettyImages-2128608485-b67509a.jpg" width="1024" height="682" alt="WASHINGTON, DC- APRIL 01: NA Beers Taste Test for an NA drinks column on April 1, 2024 in Washington, DC. They include: Best Day Kolsch, WellBeing IPA, Brooklyn Special Effects IPA, BrewDog Hazy AF, Heineken 0.0 (Photo by Rey Lopez for The Washington Post via Getty Images; food styling by Lisa Cherkasky for The Washington Post via Getty Images)" title="Brewdog beers" /> 3. Kahlúa Kahlúa - as well as flavoured versions including vanilla, hazelnut and salted caramel - is not vegan. Although it doesn't contain any animal products as such, its website states that one of their sugar suppliers uses a process that isn't considered vegan-friendly - or vegetarian for that matter. Some manufacturers refine their sugar with a process called 'bone char filtration' - which as the name suggests, does indeed involve animal bones. If you don't want to bid farewell to your favourite caffeine-boosted cocktail such as the classic espresso martini, all is not lost. Tia Maria is in fact vegan, as well as some other smaller brands. Discover our favourite coffee cocktails to make at home with your vegan-friendly alternative. 4. Baileys As you might expect, the creaminess of Baileys does indeed come from dairy. Baileys created their own 'Almande', dairy-free version, although sadly it seems as though this product has now been discontinued. If you're in desperate need of your vegan-friendly Irish cream fix, some smaller, independent brands are available. You could also have a go at making your own one with Irish whisky, coconut or almond cream, vanilla extract, maple syrup and cocoa powder. Get inspired with our Baileys recipes and have a go at veganising them with your plant-based Irish cream. 5. Non-vegan cocktails You might be surprised to hear that bloody Mary cocktails are not vegan - despite their seemingly plant-based-friendly ingredients of tomatoes, celery and chillies - due to the addition of Worcestershire sauce. The classic British condiment is made from anchovies - making it not suitable for vegans or vegetarians - although some brands might offer vegan alternatives. A white Russian contains both Kahlúa and single cream making it double off-limits for vegans. While a piña colada is made using coconut cream and no dairy, the sugar used to make Malibu's coconut liqueur involves the same animal-derived process as Kahlúa mentioned above. Discover our vegan drink recipes for delicious beverages you can sip on.
Vegan meal prep tips for Veganuary and beyond
Get a head-start on Veganuary with these easy, plant-based meal prep ideas – from base sauces to easy pickles, sandwich fillings and more
Taking part in Veganuary this year? Fear not, we've covered all bases when it comes to starting your plant-based journey. Whether you're doing it just for the month or committing to something more long-term, our easy meal prep ideas will make being vegan as easy as can be. Cooking for a vegan diet doesn't need to be time-consuming, expensive or require compromising on flavour. Get each week off to a great start by making a few of these ideas at the weekend – some can be combined to make an easy meal on a busy evening, while others will require a little bit of extra chopping or prep for a nonetheless quick work-from-home lunch. Still need convincing? Find out how to do Veganuary then discover our favourite vegan meal ideas to get those plant-based juices flowing, as well as our quick vegan recipes for when you're short on time. Next discover 10 things I wish I knew before going vegan and 10 storecupboard ingredients every vegan should have in their pantry. Find out why some alcohol isn't vegan and learn about the best accidentally vegan foods. The best meal prep ideas for Veganuary 1. Make a base sauce One of my favourite ways to get ahead of a busy week is to make a quick sauce at the weekend that can be stirred through pasta, such as this easy vegan pesto. Pesto is particularly great as it's so versatile – it can also be spread into sandwiches or drizzled over roasted veg to give them a little extra pizzazz. The sauce for this gazpacho spaghetti can also be whizzed together and kept in the freezer for when you're short on time. Try these roasted cauliflower steaks with romesco – simply omit the eggs to make it vegan. By making the romesco sauce ahead, all you have to do on the day is cook your cauliflower steaks – and they're nice enough to serve to guests. In a similar vein, dips like muhammara can be made ahead – in fact, this one tastes even better when it has sat for a day or so. Use it as a base for topping with this herby grain salad – simply leave out the feta or swap for a vegan version. 2. Make a salad dressing You'll be surprised by how handy it is to have a pre-made salad dressing ready in the fridge, plus it'll help you resist the temptation of a pre-packaged counterpart that isn't anywhere near as flavourful or as good for you. For a great work-from-home lunch, simply throw together some beans, salad leaves, croutons and fresh veg, then drizzle over your prepped dressing to bring it all together. Try our miso and ginger dressing to add flavour and healthy gut-boosting bacteria to any salad leaves. Discover our vegan salad recipes for more inspiration. The dressing from our vegan caesar salad is another great one to prep ahead, plus pre-cooking your aubergine 'bacon' makes weekday lunches even easier. Remember to keep your dressing separate from your fresh salad greens until you are ready to eat to prevent them from going soggy. 3. Pre-roast veggies Roasting a selection of Mediterranean veggies is a great way to get ahead of meal prep. Try our grilled vegetable antipasti ready for layering into sandwiches or making your own at-home deli lunch salad. If you prefer your vegetables freshly cooked, pre-chop a selection of hardy veg such as carrots, sweet potatoes, peppers and cauliflower a few days ahead. Other veggies like leafy greens, starches like potatoes and herbs are best prepared fresh on the day. Labelling them is optional but helpful, and will enable you to live out your fantasy of being a chef on The Bear. If you have clean takeaway containers, these are particularly handy for getting organised. 4. Make tofu 'chicken' It's hard to ignore the wide range of vegan 'chicken' alternatives available in supermarkets, but I much prefer making my own, as it's easy, cheaper and you have complete control of the seasonings. Take a block of firm tofu, break it into cubes with your hands, then mix with a sprinkling of corn starch for crispiness along with seasonings such as nutritional yeast, salt, pepper, garlic powder and chilli flakes or herbs. Cook until golden in the air fryer, oven or frying pan with a little oil. From there you can add it into salads, curries, pasta bakes and more – switch up the seasonings or swap in tempeh to keep it fresh. If you're feeling particularly ambitious you can make your own seitan to use in a similar way. If you've got no time to spare you can simply slice smoked tofu to enjoy in a sandwich or salad without any additional preparation or cooking. 5. Roast chickpeas Not only a great addition for salads and soups, roast chickpeas can also be enjoyed as a healthy snack any time of the day. The key to their success is getting them really crisp, so once drained make sure to pat dry, then sprinkle over your seasonings of choice – I particularly like smoked paprika and cumin. Drizzle with a little oil then roast on one layer on a baking tray in the oven at around 180C fan, or in the air fryer until golden and crispy – don't take them out if they're still soft. Keep them in the fridge ready for sprinkling and snacking – such as in our fattoush with crisp spiced chickpeas. 6. Pickle some veg The pickle trend is showing no signs of waning as we head in 2025, and for good reason. Fermented foods such as pickles have been linked to gut health benefits, and their tangy flavours work well in sandwiches, burgers and more. Don't be daunted by making your own. They're surprisingly easy, plus much more affordable and delicious than the versions you'd find in the supermarket or health food shops. It's also a great way of preventing sad veggies from going to waste – pickle them while they're fresh and they'll stick around much longer than their un-pickled counterparts. You could even make your own cucumber kimchi – just make sure to leave out the fish sauce. Discover even more pickling recipes and learn everything you need to know about preserving and pickling. 8. Pre-cook grains Grains such as quinoa count as a complete protein, meaning they contain all of the nine essential amino acids, so they're a great one to have on hand in the fridge. Pre-prepared pouches of grains and rice are convenient but you will pay a premium for them, not to mention more plastic consumption due to their small portion sizes. Get inspired with our quinoa recipes – these vegan burritos are quick to assemble when you have your quinoa pre-cooked. Pre-cooked rice is always handy to have ready for a quick and easy dinner. One recipe I always return to is kimchi fried rice: crumble tofu into a frying pan with your leftover rice and stir-fry with crunchy green veg and your choice of seasonings – think gochujang, soy sauce, ginger and garlic. Just make sure your rice is reheated to piping hot. Or make our tofu fried rice with any rice leftovers. For a quick lunch or dinner, our vegan sushi bowls are a simply assembly job if you're using your own pre-cooked rice. 9. Batch-prep sandwich fillings Nobody likes a soggy sandwich at work, and even less so one with a boring filling. Make a batch of sandwich fillings at the weekend to take office lunches off your to-do list. Our coronation chickpea salad is full of flavour; swap the yogurt for a vegan version then keep it in your fridge at work ready for loading into slices of bread, a baguette or lettuce cups. For another hearty chickpea lunch, meal prep your miso chickpeas ready to spread on avocado toast. Or whizz together avocado, hummus and tahini ahead of time for these easy avocado hummus, falafel and broad bean baguettes, ready to be assembled at work. Similarly, the elements of our banh mi with crispy tofu and pickled vegetables can be prepped ahead for a vibrant lunch to look forward to, or keep a batch of homemade vegan 'bacon' in the fridge ready to make these MBLT sandwiches. 10. Pre-marinate tofu Any self-respecting vegan knows that this fermented soy protein forms an integral part of a healthy whole-food, plant-based diet. Marinating tofu or tempeh a day or two ahead is a great way to ensure your plant-based protein is full of flavour. Make the marinade ahead for this kimchi-baked tofu (just make sure your kimchi is vegan) or take it to the next level by pre-cooking the tofu, then you can simply assemble dinners with your pre-cooked rice or grains. Try a similar approach with our marinated tempeh or tempeh stir-fry. If you're feeling more ambitious, you can try making your own marinated tofu 'feta'. Combine small cubes of firm pressed tofu with a marinade of white miso paste, apple cider vinegar, lemon juice, nutritional yeast, extra virgin olive oil and mixed dried herbs – have a go experimenting until you have the right ratios for your palette. Discover our best tofu recipes for more inspiration.
10 storecupboard ingredients every vegan should have in their pantry
Whether you're dipping your toe into veganism for Veganuary or need to shake up your plant-based pantry, find out our top 10 store-cupboard essentials
Getting started with Veganuary? Read our guide to the best pantry essentials for going plant-based this January, then find out how to do Veganuary, plus our quick vegan recipes and budget vegan recipes. At the start of the year and post festive-season, many people will be feeling the pinch. A vegan diet can help out in that regard - many of the pantry essentials such as legumes, rice and pasta are budget-friendly and you most likely already have in your cupboards. Keeping your pantry well-stocked with whole food ingredients when first starting out with veganism will help you to resist reaching for ultra-processed alternatives - plus make vegan cooking a breeze. Now discover even more vegan recipes for Veganuary and beyond. Next read 10 things I wish I knew before going vegan and vegan meal prep tips for Veganuary and beyond. Find out why some alcohol isn't vegan and learn about the best accidentally vegan foods. 10 vegan store-cupboard essentials 1. Nutritional yeast This nutritional powerhouse is not only favoured for its B12 content, but also for adding cheesy, nutty flavour to a variety of vegan dishes. Affectionately abbreviated to 'nooch', sprinkle it into vegan cheese sauces, vegan pesto, risotto, scrambled tofu and homemade seitan, or make your own plant-based alternative to parmesan with blitzed cashews and a pinch of salt and garlic powder. Find out more about nutritional yeast and where to buy it. 2. Lentils A week rarely passes without the consumption of lentils in one form or another in my household. I love to have a tin of green lentils in my cupboard to add quick flavour and texture to cooked rice along with some fresh green herbs. Dried red lentils are my failsafe alternative to add meaty bite - along with plenty of protein and fibre - to vegan bolognese sauces or to make curries go further. Try our vegetarian lentil recipes - the vegan red lentil dahl soup with broccoli tarka is a personal favourite. 3. Tinned chickpeas Air frying a tin of drained chickpeas with salt, pepper, ground paprika and a drizzle of oil until golden and crispy makes a great high-protein and crunchy topping for avocado toast, vegan soups, vegan salads and more. Try our fattoush with crisp spiced chickpeas for more inspiration. Make sure to keep the drained liquid from your chickpeas, as this 'aquafaba' (which is simply the bean soaking liquid), can be used in vegan baking. Due to the protein content of the liquid from the chickpeas, it can be whipped to make vegan meringue, such as in Richard Makin's vegan blueberry meringue pie. Or, you can use it to make your own vegan mayonnaise or salad dressing. Other jarred and tinned beans to keep on-hand include butter beans - also great for blending into sauces, adding into salads or simply eating on toast for an easy meal. Discover our favourite butter bean recipes. 4. Ground flaxseed When mixed with hot water and left for a few minutes, ground flaxseed miraculously transforms into a convincing stand-in for eggs as a binding agent in baking. You can use the ratio of 1 tbsp of ground flaxseed to 3 tbsp of hot water as a substitute for one egg in baking, although be aware that it isn't a hard and fast rule and may take some trial and error depending on the recipe. Find more inspiration from our vegan baking recipes and listen to School Night Vegan aka Richard Makin on the olive podcast with 10 things you need to know about vegan baking. If you're a particularly ambitious baker, take your vegan baking to the next level with agar agar, a vegan alternative to gelatine which can be used to set cheesecakes and other set desserts. Ground flaxseed is packed with fibre, so why not sprinkle some over your granola, or blend into a smoothie? Our green vegetable smoothie contains flaxseed, spinach, kale and oats for a deliciously nutritious start to the day. 5. Silken tofu Boasting a long shelf-life, a reserve of silken tofu on-hand in your pantry helps to stave off any takeaway temptations. Make an easy scrambled tofu (using silken tofu rather than firm in this recipe will give it a softer texture) or for an easy, assembly-only starter in an Asian-inspired menu, try our silken tofu topped with soy sauce, gochujang and sesame seeds. If you can't live without seriously eggy tasting scrambled eggs during Veganuary, try a sprinkling of black salt: kala namak. It's available from most health food shops and boasts a seriously pungent sulphurous smell and taste - so go easy and start with just a pinch! Get to grips with black salt by trying our vegan shakshuka. The smooth texture of silken tofu means it can easily be blended into pasta sauces to boost their protein content as well as add low-fat creaminess. This also lends itself well to vegan desserts, such as in our vegan chocolate mousse. For more inspiration, try all of our tofu recipes. 6. Miso paste Made from fermented soy beans, miso paste not only has gut health benefits, but also adds a punch of umami flavour to dishes. Traditionally used in classic Asian dishes like this shredded veg miso soup, you can also put a teaspoon into vegan cheese sauces as well as sweet treats such as cookies and brownies for an elevated version of the sweet and savoury flavour combination. With a wide variety of miso pastes available on the market - white, red and yellow being the most popular - try a few varieties and brands to find out which one(s) you like the most. Most miso pastes are vegan, but some may contain fish-derived ingredients so just make sure to check the label. Discover more miso recipes. Marmite and soy sauce also serve a similar purpose in terms of adding salty, meaty flavour. Try our marmite-glazed vegan wellington or add a splash of soy sauce into your next vegan bolognese to take the flavours up a notch. 7. Whole grains Oats, brown rice, wholegrain pasta, quinoa - you may already have a selection of these in your pantry as they are not exclusive to a vegan diet. Not only do they help keep you fuller for longer and are packed with vitamins and minerals (compared to their refined white counterparts), grains like quinoa are complete proteins, meaning that they contain all of the nine essential amino acids our body needs to survive. A bag of oats will get you far as a vegan, from our vegan overnight oats to our coffee-boosted mocha porridge. Discover even more vegan breakfast recipes, then find out how to add more fibre to your diet. 8. Nuts and seeds Any self-respecting vegan's cupboard will boast a variety of mixed nuts and seeds. A sprinkling of mixed seeds - such as pumpkin and sunflower seeds - boosts the nutritional profile of your dishes will also adding flavour and texture - from avocado toast to porridge and smoothie bowls. Chia seeds are packed with fibre and protein, making chia pudding a filling breakfast to get your day off to a great start. Top with your favourite fruit and more healthy seeds. Discover more chia seed recipes. 9. Gram flour Is there anything chickpeas can't do? Although a second mention for the humble legume, ground chickpea flour (also known as gram flour) truly deserves its own mention for its versatility - for both vegans and those who can't eat gluten. For a plant-based omelette alternative, whisk gram flour with ice cold water (and some of our trusty nooch) to create a thin batter with a pourable consistency. Cook in a similar way to a regular egg omelette, filling it with your favourite vegan cheese and veggies. Try our spinach, feta and chickpea pancakes - simply swap the regular feta for a vegan alternative or leave it out entirely. If you're making a vegan quiche or even vegan Yorkshire puddings this month, gram flour is your best friend for these too. A common ingredient in South Asian recipes, you can normally find it in the international section of larger supermarkets. Discover our gram flour recipes. 10. Tahini Tahini, made from blended hulled sesame seeds, is most well-known for its starring role in classic hummus, but its benefits don't stop there. Delicious drizzled over these roast carrots with crisp chickpeas (simply swap the honey for maple syrup or agave nectar), it also makes a speedy salad dressing with lemon juice. Similar to miso, tahini can be added to cookies and brownies to add a savoury note to balance the sweetness. Investing in a good quality brand will make all the difference - or even try making your own tahini. Find a new favourite from our best tahini recipes. Other nut butters will make a welcome addition to your vegan pantry. Have a go at making your own hazelnut butter to take this berry and nut butter porridge to the next level.
10 things I wish I knew before going vegan
Thinking about going vegan for Veganuary? Here's 10 things I wish I knew before starting – from accidentally vegan finds to 'veganising' your favourite meals
Thinking about trying veganism in January? Cutting down on our meat and dairy consumption can have a positive impact on the planet and Veganuary is a movement that encourages people to eat solely plant-based for the first month of the year. This comes at an opportune time when many people are looking for ways to get the new year off to a healthy start – and may also be feeling the pinch post-Christmas indulgence. If the thought of completely overhauling your diet feels overwhelming, here are 10 things I learnt from being vegan. From 'veganising' your favourite dishes to finding surprising, accidentally vegan products, cutting out meat, fish, dairy and eggs for a whole month isn't as difficult as it first may seem and can be a wholly positive experience. Next, read about how to do Veganuary, our vegan meal prep tips and for more inspiration try our favourite healthy vegan recipes, budget vegan recipes and quick vegan recipes. Find out why some alcohol isn't vegan and learn about the best accidentally vegan foods. 10 things I wish I knew before going vegan 1. 'Veganise' your favourite recipes I remember feeling quite daunted by the prospect of having to start from scratch with my recipe repertoire when embarking upon Veganuary four years ago. I'd built up a solid collection of favourites – from lasagne to stir-fries, curries and more. If someone had simply told me that I could make all of these recipes vegan without too much trouble, I would've started the month without a worry. Some of the recipes you cook might be vegan already, or don't require too many substitutions – think swapping chicken for tofu or your regular dairy cream for a plant-based alternative. Baking can be a slightly trickier one, but as someone who enjoys cooking, think of Veganuary as a fun challenge to get you outside of your comfort zone and learn about all of these new ingredients at your fingertips. Discover 10 things you need to know about vegan baking from cookbook author and vegan expert Richard Makin. 2. Stock up your pantry with whole foods A sure-fire way to get you off to a great start for Veganuary is to have a well-stocked plant-based pantry. Luckily these days it's very easy to get hold of vegan butter, cheese and more, but they can be more expensive than their dairy counterparts. When I first went vegan I rarely bought vegan cheese as the options weren't particularly appealing, so it was a good opportunity to work on seasoning my dishes rather than simply falling back on cheese for flavour – for example with nutritional yeast and spices. The options are better now, so try out different brands and see which you like the most. While also 'veganising' your favourites as above, perhaps challenge yourself during this month to try one or two brand-new recipes a week, using ingredients you may have never cooked with before. You might be surprised by previously overlooked flavours and textures. When stocking up your pantry, prioritise whole-food sources such as dried lentils, grains, tinned beans and so on, which won't break the bank if you're feeling the pinch in January. A carton of silken tofu never goes amiss and can be added into pasta sauces for extra protein and creaminess or even to replace dairy in vegan desserts. Don't just take my word for it, try plant-based expert Richard Makin's silky smooth vegan chocolate cheesecake or our creamy vegan chocolate mousse. Discover my vegan storecupboard essential ingredients. 3. Some foods are surprisingly vegan... You may be surprised to discover that some of your favourite snacks, drinks and foods are 'accidentally' vegan. For example, despite its creamy head, Guinness (as of 2018) is vegan, as are Oreo cookies, Lotus biscuits and Jacob's Cream Crackers. Often dark chocolate with more than 70% cocoa solids is vegan – but make sure to check the label. If a product says 'may contain trace of dairy' that generally means it is made in a factory that handles dairy, so as long as there is no actual mention on the ingredients list then you should be fine. Your best practice will be to get very familiar with packaging labels throughout Veganuary. Allergens have to be labelled in bold (such as eggs and dairy) so they are easy to spot whereas honey and meat derivatives are not counted as part of the 14 main allergens in the UK so you will have to scrutinise the ingredients to make sure they're not there. 4. ... while some others aren't Alcohol may be one to watch out for during Veganuary. Some brands of beer, wine and spirits are filtered with fish guts and even egg whites. Certain cocktails like sours are made with egg whites and craft beers may contain lactose and honey for flavouring – cans are normally labelled otherwise Google is your friend for this. Many spirits are vegan except for the creamy ones such as Baileys while Kahlúa sources its sugar from suppliers that use a process that is not considered vegan-friendly. If you've ever tried vegetarianism you may already know that gelatine from pork can be found in many brands of sweets and some desserts, so this is worth keeping an eye out for too. Casein is another ingredient that may catch you out as it is an emulsifier derived from milk – although it should be listed in bold as it falls into the dairy allergen group. 5. Up your portion sizes If the bulk of your diet is coming from whole-food, plant-based sources, you may find that you need to eat larger portions to hit your calorific requirements. Foods such as lentils which are more nutritionally dense than calorifically dense due to their high fibre content tend to fill you up quicker, so make sure that you're not under-eating during the month. Bear in mind that if your diet hasn't been particularly fibre-rich up to this point, introduce higher fibre foods gradually to prevent stomach discomfort. Eating larger portions may come as a pleasant surprise! As opposed to being a month of restriction, think of it as a time to enjoy the wealth and diversity of fruits, vegetables, grains and pulses that can help you on your way to eating 30 plant foods each week. At the same time, there are plenty of ultra-processed vegan foods (think crisps, sweets, supermarket biscuits etc.) that contain 'empty' calories and won't leave you feeling satisfied. Just because something is vegan doesn't mean it's necessarily healthy or good for you. 6. Learn your vegan protein sources When it comes to a vegan diet, many people worry about not eating enough protein, when in fact this needn't be a concern – especially if you're not a vegan body builder. Nevertheless, there are plenty of vegan protein sources to help you build balanced plant-based meals. 'Complete' proteins contain all of the nine essential amino acids our body needs to survive and plant-based sources include quinoa, tofu, tempeh, edamame, buckwheat, spirulina, hemp seeds, chia seeds and nutritional yeast. 'Incomplete' vegan protein sources such as rice and beans or pitta and hummus can be combined to be a complete source of protein when eaten together. Ultra-processed vegan convenience foods such as sausages and burgers are often high in protein but you may not want to structure too many of your meals around them due to being linked to adverse health effects. Discover our high-protein vegan meals for nutritious recipes that will help keep you fuller for longer. 7. Get your vegan supplements It might be a good idea to have a blood test during Veganuary to check on your iron and B12 levels, especially if you decide to continue with veganism after January. Vegetarians can also be deficient in B12 as it is often found in meat, however many plant-based milks and cereals are fortified with B12, as well as other vitamins and minerals such as calcium – just make sure to check the label. Even if you are consuming fortified plant-based milks, you may want to consider a vegan supplement with B12. The Vegan Society has its own Veg 1 vegan supplement that also contains Vitamin D, iodine and selenium – but make sure to consult your doctor first if you think you are deficient in anything. Some plant-based sources of B12 include nutritional yeast, mushrooms, some algae and tempeh – so consider incorporating them into your diet too. 8. Not everyone is going to understand your decision Nowadays there is far greater awareness around veganism and most people won't bat an eyelid. However in a similar vein to going sober, sometimes people's reactions can surprise you – for better or for worse. Many a time I have found myself in a debate on veganism that I most certainly didn't initiate – so it can be handy to have a few stats up your sleeve. Get clued up on the facts in case someone does start grilling you, although most people will be more likely to be won over by enjoying your delicious plant-based meals and vegan bakes – a lecture on veganism often doesn't get anyone very far. 9. Find your vegan community Starting out with veganism is much easier if you have the support of those around you. Perhaps your friends or family could join you for the month, or somebody you live with. If not, find out if there are any vegan communities or meet-ups in your area. Not only will it help you to hold yourself accountable and have someone to chat to if you're feeling temptation strike, it can also be a fun opportunity to meet new people with similar values. Chat to the owners of your local vegan cafe or restaurant and they might be able to put you in touch with other vegans – they tend to be a friendly bunch! 10. Don't beat yourself up if you slip up Nobody is perfect and you might accidentally eat something with dairy during Veganuary, or you might find yourself tempted to dip into non-plant-based sources over the course of the month. If you find yourself getting tempted, remind yourself of your reasons for trying veganism. At the end of the day, it's just one month out of the whole year and once you hit the halfway mark, you'll find it easier to stick to the end. Take it day by day and don't be dissuaded if you fall off the wagon, just get back on when you can. You should feel really proud of yourself for making it to the end, and being 90 or 95 percent vegan is better than not at all.
Ever wondered which restaurants chefs head to on their day off? We asked London chefs to reveal their favourite places to eat in the capital, from fine dining to stellar sandwich shops
Looking for great value lunch options or perhaps somewhere to splash out for a special occasion? Spend your money wisely at these highly-rated restaurants in London. From Michelin-starred lunches to the ultimate sandwich in the city, we asked our favourite chefs where they eat out in their spare time. Each chef will dictate where we go the following week to create the ultimate London treasure hunt. Follow along below... Chefs' recs: where chefs eat in London Great value Michelin lunch menu Many chefs we spoke to recommended the Bar Express Lunch at Michelin-starred modern Italian restaurant, Luca, in Clerkenwell. The menu is served from midday until 2pm and comes in at a reasonable (remember it's got a Michelin star!) £32 for two courses and £38 for starter, main and dessert. Here we started with the Jerusalem artichoke dish with cauliflower mushrooms and tropea onion, but the star of the show was the braised Hereford beef, smoked potatoes, winter mushrooms and roscoff onions. View Green Video on the source website Best breakfast Luca's chef Rob Chambers recommended his favourite breakfast in the capital at modern European Hide in Mayfair. With a menu featuring the likes of truffle-smothered scrambled eggs, a scorched banana and pecan croissant, blueberry and crème crue French toast and an oozing croque Madame, find out what we thought when we popped in for breakfast. View Green Video on the source website Best mince pie Hide restaurant's executive chef Josh Angus told us where he believes the best mince pie in the capital can be found and it's at Popham's bakery in East London. A three-day labour of love, it's unlike any mince pie we've tried before. With a ginger liqueur-spiked mincemeat, perfect layers of lamination and a clotted cream filling, Popham's are taking mince pies to whole new levels. Watch the video below to see for yourself. View Green Video on the source website Best cosy pub Stick around for next time where we visit Popham founder Ollie Gold's best cosy pub for food in London. Come back soon to find out...
Take your Christmas roast up a notch with our best ever Christmas stuffing recipes, made with seasonal ingredients such as chestnuts, cranberries and sage
Looking for Christmas stuffing recipes? Complete your Christmas turkey with our selection of easy stuffing recipes, from slices and balls, to traybakes. Try a classic sage and onion or sausagemeat stuffing, or opt for a twist made with pomegranates and miso. We've made the most of seasonal ingredients such as chestnuts and cranberries, plus there are vegan and vegetarian options, too. Now, discover more of our Christmas trimmings recipes to go alongside our Christmas dinner recipes, as well as our vegan Christmas dinner recipes, vegetarian Christmas dinner recipes and gluten-free Christmas recipes. Christmas stuffing recipes Sage and onion stuffing Make your own classic sage and onion stuffing balls for Christmas Day, or serve them alongside a Sunday roast. Add plenty of ground mace and sage for flavour. Pork stuffing Take your Christmas feast to the next level with this epic pork stuffing bomb – it has an umami hit thanks to miso, plus a streaky bacon topping. Chestnut stuffing with dates and molasses Impress guests over the festive period with our epic stuffing recipe featuring chestnuts, sausagemeat, sage leaves and sour cherries. Vegan stuffing Looking for a meat- and dairy-free stuffing? This vegan version includes all the traditional flavours of sage and onion, as well as puy lentils for added substance. It's also delicious in a Boxing Day sandwich, with leftover roasted root vegetables and lashings of cranberry sauce. Miso Christmas stuffing Miso provides a deep savoury note to this stuffing. Flecked with pistachios and cranberries (and wrapped in streaky bacon), it's an absolute must on Christmas Day. Pomegranate and walnut stuffing balls Pomegranate seeds give this extra-special stuffing bursts of sweet-and-sour flavour. Combined with sausagemeat, walnuts and garlic, it makes for a perfect addition to Christmas lunch. Vegetarian stuffing This veggie stuffing is a real crowdpleaser, packed with nutty squash, tangy dried cranberries and sage. You can make the mixture up to two days ahead and keep chilled until you're ready to bake. Pork, sage and chestnut stuffing balls These bite-sized parcels are made with vacuum-packed chestnuts, then wrapped in bacon, ensuring they're full of festive flavour. Spiced stuffing This simple yet flavoursome stuffing can be prepared the day before. With apple, fennel and a hint of chilli, it's the perfect accompaniment to Christmas dinner or another special occasion. Cranberry and chestnut stuffing Cranberry provides a sweet kick to these sausage and chestnut stuffing balls. Pop them in the oven during the last 30 minutes of your roast potato cooking time, and everything will be ready to enjoy at the same time. Sausagemeat stuffing Instead of the same-old stuffing balls, make your own stuffing cakes using sausage, chestnuts, pancetta and sage. Plus, they can be made a day ahead then chilled until Christmas Day itself.
It doesn't get much more festive than a mincemeat-filled pastry. Make our classic mince pie, then try new variations like frangipane, or vegan and gluten-free options
Mince pies are as festive as Christmas cake, Christmas pudding and the big day roast. When it comes to these buttery shortcrust pastry cases filled with spiced mincemeat, making your own is well worth the effort. Some of our recipes use shop-bought puff or filo pastry for an easy win during the busy festive period, but you could make your own. We've also included an easy vegan mince pie made with vegetable suet. Or, start with the classic mince pie, then try our frangipane-filled bakes or Cointreau-spiked versions for a grown-up treat. There's even a crumble-topped pie for extra crunch. Discover more of our favourite Christmas recipes, Christmas baking recipes and Christmas market recipes. Or see our collection of the best pie recipes. Best mince pie recipes Classic mince pies It's not Christmas without a mince pie. Making your own shortcrust pastry is easy, and investing in decent shop-bought mincemeat makes all the difference. Frangipane mince pies Elevate traditional mince pies with a layer of almond-flavoured frangipane and a flaked almond topping. Perfect for a festive dessert, served with cream. Shortbread mince pies Put an imaginative twist on the classic mince pie recipe this Christmas by adding shortbread pastry. Puff pastry mince pies Ready-made puff pastry and shop-bought mincemeat are shortcuts to a quick batch of mince pies – we love the nutty crunch that comes from the pecans, plus the warmth of the spiced rum. Clementine mince pies Fresh clementine zest and a dash of Cointreau is what makes these mince pies extra-special. Finish with a pastry star topper. Vegan mince pies With just a few simple swaps, you can transform classic mince pies into a crowd-pleasing vegan bake that anyone can enjoy over the festive season. This easy recipe uses free-from ingredients such as vegetable suet, plant milk and spread. Filo pastry and nougat mince pies Crisp filo pastry encases zesty amaretto and nougat-studded mincemeat, making these mince pies the most luxurious Christmas treat. Whisky crumble mince pies We've added a splash of booze and morello cherries to this classic Christmas treat, then topped with buttery crumble for extra indulgence. Ecclefechan tarts A must-try alternative to festive mince pies, flavoured with very strong tea, grape molasses and brown butter. Mini mince pies How do you make mini mince pies taste even better? Add a buttery viennese swirl biscuit topping, of course. Gluten-free mince pies Gluten-free or baking for someone who is? You don't have to miss out on the Christmas fun – these boozy bourbon mince pies with meringue tops don't compromise on flavour or texture. Marzipan mince pies Elevate these mince pies with a layer of marzipan. This recipe comes from The Burlington restaurant at Bolton Abbey in Yorkshire.
We've got all the Christmas cake recipes you need, from the classic fruitcake or a modern twist, to Italian, Caribbean and Mexican versions – plus vegan and gluten-free options
A classic Christmas cake is the cherry on top of your festive celebrations. Typically a fruitcake topped with a layer of marzipan and fondant icing, it adds a touch of tradition to afternoon teas, get-togethers and parties throughout the holiday season. Served with a warming hot drink or Christmas cocktails it's sure to get you and your guests firmly in the festive mood. Not everyone is a fan of the rich, spiced fruitcake however, so we've included modern twists such as our coconut and white chocolate cake, as well as the traditional yule log, and Italian, Caribbean and Mexican Christmas cakes – plus gluten-free and vegan options to keep everyone happy. For more plant-based seasonal inspiration try our vegan Christmas desserts and if you're coeliac or gluten-intolerant check out our gluten-free Christmas recipes. Try more of our best Christmas recipes, including Christmas baking recipes such as Christmas biscuits, Christmas market recipes and Christmas desserts. Next, discover our best Christmas cake decoration ideas. Christmas cake recipes Classic Christmas cake Get ahead with your festive baking and rustle up our gently spiced fruitcake, covered in marzipan and fondant icing. This classic Christmas cake serves 12. Gluten-free Christmas cake This gluten-free Christmas cake uses ground almonds instead of flour for texture. It's also been soaked in brandy for added flavour, moisture and decadence. Rum and almond fruitcake Want an easy fruitcake with no fuss? Impress your guests this Christmas and jazz up your cake with rum and a simple almond buttercream. Make it now or save the recipe for when you need to whip up a quick last-minute Christmas cake. Bûche de Noël Serve this bûche de Noël for a Christmas dessert showpiece. This festive log features layers of chocolate sponge, Chantilly cream and chocolate buttercream. White velvet snowball cake Impress your friends and family this Christmas and make our standout snowball cake. It might not be snowing outside, but one bite of this cake and you'll feel like you're in a winter wonderland. Filled with coconut and covered in white chocolate, it's sweet and indulgent, making it the perfect Christmas Day centrepiece. Italian Christmas cake This chocolate and hazelnut cake (called torta alla nocciola in Italian) celebrates a classic combination and is deliciously indulgent. It makes for a great dinner party dessert or festive bake. Vegan Christmas cake Everyone will enjoy a slice of this dairy-free and egg-free Christmas cake, which can be baked and matured up to eight weeks before Christmas. Feed the cake weekly with your choice of brandy, rum or whisky for extra moisture and a warming flavour Rum and raisin cake Fill your kitchen with festive smells, and take your time to make a wish as you stir up a make-ahead Christmas cake with a spiced, boozy twist. White Christmas cake This is a very light vanilla cake, and one that we love to serve on Christmas Day in place of a normal fruitcake. In order to keep the colour as white as possible, use a very light-coloured butter such as Lurpak. Caribbean rum cake This decadent and boozy cake from Caribbean chef Keshia Sakarah is fed with spiced rum and traditionally served during the festive season. Mexican chocoflan This festive flan cake, featuring chocolate, caramel and cinnamon, combines two popular Mexican desserts and is known in Mexico as 'flan imposible'. Spiced brandy butter cake This spectacular cake, full of spice and winter flavours of orange and brandy is a great alternative for those who don’t like a traditional Christmas cake. Caribbean black cake This is a speedy version of the classic Caribbean treat, which is a popular dessert at Christmas. Featuring port, dark rum and dried fruit, it's rich and decadent – and just the thing for the festive season. Cranberry cake Tangy bursts of cranberry, crunchy pistachios, fluffy citrus sponge and smooth, sweet icing make this cake a flavour sensation. Gluten-free chocolate fudge cake This impressive woodland-inspired cake, coated in ganache and chocolate buttercream, comes from artisan chocolate maker The Little House Dorset, and makes a great centrepiece for a Christmas party. Chocolate yule log Need a showstopping dessert recipe to impress guests over the Christmas period? Check out our indulgent festive yule log with a boozy Baileys cream and crunchy hazelnut brittle. Baileys cake A real showstopper of a cake, this three-tiered beauty is all dark chocolate and Baileys Irish Cream. It's perfect for an impressive Christmas dessert. Rum and raisin bundt cake Rum and raisin is a classic flavour combo – try this bundt cake warm for pudding, dolloped with sweetened whipped cream. Mulled wine hazelnut loaf cake This rich, festive loaf cake from Bristol bakery Ahh Toots makes the perfect partner for a Christmas cuppa. It's delicious on its own or served with cream. After Eight cake This After Eight bundt cake is a glorious combination of chocolate and mint and makes an excellent dessert for a festive party. Mulled apple bundt cake Edd Kimber's festive bake gets its apple flavour from multiple sources: apple purée, chunks of spiced apple and an apple caramel sauce made from reduced apple juice.
The olive magazine Christmas cover reveal
We reveal the olive Christmas magazine cover. Plus, find out our Christmas covers for Good Food, Easy Cook, Air Fryer Christmas and Vegetarian Christmas
It's that time of the year again... the reveal of the olive Christmas magazine cover. This Christmas, get your hands on a bumper festive edition of olive's monthly magazine, filled to the brim with every recipe you'll need this holiday season for family celebrations and entertaining, plus elegant gift ideas for the foodies in your life. Plus, we've also included a free bonus magazine with our top 20 festive feasts - from party food perfection and entertaining winners to impressive desserts and drinks. All included with olive's Christmas magazine. Sprinkle some festive magic with olive's stylish Christmas cover recipe. Impress your guests with a towering cake made of stacked hazelnut meringue discs sandwiched with dark chocolate ganache and boozy cream, topped with a nut brittle. olive Christmas 2024 magazine What are you waiting for? Find out 10 reasons to buy the magazine and order your copy now with our FREE bonus festive feasts. Merry Christmas! Want a sneak peek of our other Christmas covers? Good Food Christmas 2024 magazine Our caramelised white chocolate fridge cake cover star shines brightly with a stunning recipe from Samuel Goldsmith. Cook the cover for Christmas Day, Boxing Day or throughout the seasonal period to delight guests - it keeps for three days in the fridge so you can get ahead of festive preparations. Top with bright red and green sweets for extra festive cheer or substitute for flaked almonds for a more grown-up twist. Find out 10 more reasons to buy the Good Food Christmas magazine and secure your copy now. Easy Cook Christmas 2024 magazine Easy Cook's Christmas magazine has gone nuts for Christmas and made a salted caramel cake its cover star. A Christmas cake with a difference, this clever bake is laced with chunks of toffee and dates and finished with a crunchy caramelised nut topping so you don't have to worry about icing the cake. Discover this recipe plus a 5-ingredient festive lunch, budget-friendly meals and more money-saving ideas in Easy Cook's Christmas magazine. Order your copy now. Vegetarian Christmas 2024 magazine Make meat-free Christmas memorable with Vegetarian Christmas's vegan miso mushroom pithiviers to be the star of your Christmas table. Everyone will love having their own individual French-style pie and it takes the pressure out of serving on the big day too. Updated for 2024 and with over 110 celebration recipes for entertaining, gifting and more, what are you waiting for? Order your copy now. Air Fryer Christmas 2024 magazine Packed with over 100 festive air fryer recipes, put your handy kitchen gadget to good use over the holiday season and save yourself time, effort and money in the kitchen this Christmas. Our dazzling centrepiece cover star is a sumptuous stuffed turkey centrepiece with the trimmings - all made in the air fryer. Find out 5 reasons to buy Air Fryer Christmas and order your copy now.
Get in the festive mood with our Christmas biscuits featuring seasonal flavours like cinnamon and cranberries, plus shortbread and savoury cheese biscuits
Feeling festive? Why not make a batch of buttery shortbread or iced gingerbread biscuits to hang on the Christmas tree? We've even got an edible Advent calendar made of decorated biscuits, as well as savoury options including cheese. Make a batch to enjoy with family and friends, or wrap them up as a gift for someone special. Get inspired with more homemade food gifts for Christmas. Now try our Christmas puddings and desserts, Christmas baking recipes and Christmas market recipes for more festive treats. Christmas biscuit recipes Christmas biscuits Our spiced festive biscuits make cute edible Christmas decorations to hang from your tree. Leave them out for Santa or wrap them up as a gift. Linzer cookies (Linecke cukrovi) Bake these linzer cookies for a crumbly, melt-in-the-mouth treat. Filled with jam for the perfect sweet bite, they’re easy to make yet look beautifully polished, making them an ideal bake for gifting. Christmas cookies Use cranberries, pistachios and other festive ingredients to make these impressive cookies. You can even turn them into cookie sandwiches with a decadent pistachio buttercream. Classic shortbread Discover how to achieve buttery, melt-in-the-mouth shortbread cookies using just four ingredients. These classic biscuits are easy to bake and take just 30 minutes. Or why not try our vegan shortbread biscuits or gluten-free shortbread? Spiced Christmas biscuits Flavoured with warming cinnamon and ginger, these crisp iced biscuits are sure to fill your kitchen with enticing festive aromas. Lebkuchen Lebkuchen – honey-sweetened German biscuits spiced with cinnamon and ginger – are popular festive treats. Bake a batch to get into the Christmas market spirit. Gingerbread Advent cookies Looking for fun Christmas baking ideas? Make your own edible Advent calendar with our quick and easy gingerbread cookie recipe! Spiced cheese biscuits These golden cheese and sesame biscuit discs are impossibly light and buttery, and very hard to resist straight from the oven. Spices such as nutmeg and caraway seeds add an extra kick of flavour. Biscotti These twice-baked biscuits are the perfect accompaniment to a cup of tea. They are traditionally made with skin-on almonds for a delicately nutty flavour. Gingerbread men These gingerbread biscuits are bursting with fragrant cinnamon, ginger and nutmeg – decorate with a simple white icing or get creative with melted chocolate and sweets. Try our vegan gingerbread men for a plant-based alternative. Florentines A great little Christmas treat to bake at home. Hang them from ribbons as an edible Christmas tree decoration or stack them on a plate and enjoy with a cup of tea over the festive season. Try our caramelised white chocolate florentines for a sweet alternative. Chocolate, orange and almond shortbread Our indulgent shortbread studded with almonds, chocolate and candied orange peel is the perfect accompaniment to that cuppa. Thumbprint cookies These peanut butter thumbprint cookies use the classic peanut butter and jam (or jelly) combination in a fun new way. They're best eaten the day they're made. Rosemary and walnut shortbread An original take on Scottish shortbread with the crunch of walnuts and piney aroma of rosemary. Try drizzling with dark chocolate for a special touch.
Need breakfast in a flash? Get inspired for busy weekday mornings with our on-the-go ideas, from prep-ahead overnight oats to make-in-minutes healthy juices
Looking for quick and easy breakfast ideas? Whether you're needing something easy you can prep the night before or a recipe you can throw together in a matter of minutes, discover our quick-win breakfast ideas to take the pressure off weekday mornings. From make-ahead overnight oats, chia puddings and smoothie bowls, to quick fix morning recipes, we've got plenty of ideas to keep you feeling energised until lunchtime. When you've got a little more time on your hands, discover our brunch recipes, then get more inspiration with our healthy breakfast ideas, high-fibre breakfast recipes, high-protein breakfast recipes to try and then discover even more breakfast recipes. Read about what happened when a health expert swapped sweet for savoury breakfasts. Grab and go breakfasts Overnight oats This healthy, no-fuss breakfast can be prepped in just five minutes the night before, ready for you in the morning. Customise with your choice of fruit, nuts, seeds and other toppings. Try more overnight oat recipes. Breakfast oatmeal cookies These healthy breakfast cookies are easy to make and full of wholesome ingredients including fibre-packed oatmeal and fruit – ideal for a breakfast or a mid-morning snack. Chia pudding This creamy, lightly sweetened pud is surprisingly filling due to the soluble fibre in chia seeds – topped with quickly cooked apples, it’s a simple and healthy brekkie. Savoury granola bars with parmesan, rosemary and green olives These savoury granola bars are a brilliant twist on the traditional sweet version, packing in lots of plant protein, healthy fats and fibre. Full of the umami flavours of parmesan, rosemary and green olives, they're a perfect snack, and you can also adapt and swap around any of the flavours to suit you. Nutty seedy breakfast bars Studded with almonds, cashews, pumpkin and sunflower seeds, these oat bars make for an easy breakfast on-the-go. Apricot, blueberry and almond muffins Make these fruity almond muffins for an energising breakfast. Banana and yogurt keep them moist, while the butter, ground almonds and oats make them filling. No added sugar means you’re getting the day off to a good start, too. Overnight protein oats These moreish oats come together in minutes – make them before bedtime and they’re ready and waiting for you come breakfast time. PBJ breakfast parfait Peanut butter is a breakfast staple and, as this fruity, tangy, crunchy creation proves, its potential goes far beyond simply topping toast. Smoothie bowl Start your day with an energising breakfast smoothie bowl. This fruity blend is delicious topped with a variety of berries, veg, seeds and any superfoods. The base can easily be prepped the night before and refrigerated – pop it in a jar and it's the perfect on-the-go brekkie ready to be finished with all the delicious toppings. Sourdough chocolate granola Mix leftover sourdough with dark chocolate chunks and porridge oats to make this deliciously simple granola. Kefir, banana, almond and frozen berry smoothie Full of plenty of good bacteria, this fruity smoothie recipe makes a great on-the-go breakfast idea. Breakfast egg muffins In need of a weekend brunch treat? These satisfying bacon, egg and chive muffins are like a full English breakfast in one. Enjoy them warm from the oven, spread with butter, ketchup or brown sauce. Discover more prep-ahead savoury muffin recipes. Healthy granola Start every day the right way with this easy-to-make, healthy granola. Serve with milk or yogurt, and plenty of fresh fruit for an energising breakfast. Vegan flapjacks Quick to make and easy to eat on the go – fast and raw food is a healthy trend. These breakfast bars use dates and nut butter to hold together. Experiment with different seeds and nuts in your next batch, and use agave for a vegan version. Green juice Boost your energy in the mornings with this super vibrant and refreshing green juice full of vitamins and plenty of antioxidants. Make it the night before and you can feel pleased with yourself the next morning. Bircher muesli with chia seeds Make up a bowl of bircher muesli with oats, milk, chia seeds, yogurt and fruit, then leave to soak overnight, so you'll have a healthy, fuss-free breakfast ready to go. Homemade muesli Make your own muesli for an energising breakfast, complete with oats and your choice of seeds, nuts and dried fruit. Serve with fresh fruit for some natural sweetness. Brown sugar breakfast cake Start your day with a square of coffee-coloured yogurt sponge, topped with a swirl of brown sugar buttercream. This cake tastes even better the next day. Healthy banana bread A healthy glug of maple syrup is the key to this wonderfully moist vegan banana bread, flavoured with coconut oil and desiccated coconut. Pumpkin seed butter Make a batch of this nutritious pumpkin seed butter ahead of time and then bring it to work with you in a jar ready to slather on rye toast. Breakfast pasties Jazz up your weekday breakfast with our epic mash-up of a classic fry-up and a traditional handheld British pie. Blueberry smoothie Whip up this easy blueberry smoothie using just four ingredients. Blueberries are loaded with healthy antioxidants – this is a great way to make them a regular part of your diet. Mexican breakfast corn muffins Check out our moist and cheesy corn muffins. Packed with Mexican flavours, these easy muffins are ready in less than an hour and make a simple and healthy breakfast. Breakfast berry fro-yo Check out our quick and easy dairy-free breakfast pots. Packed with mixed berries, creamy coconut yogurt and topped with crunchy granola, this recipe is great for a cooling breakfast on a hot summer’s morning. Rhubarb breakfast pots Check out these rhubarb pots for a healthy low-cal breakfast. These colourful breakfast pots are simple to make and are high in protein, perfect fuel to start your day.
Thinking about going vegan for the month of January but not sure where to start? Discover our guide to Veganuary with delicious, easy recipes plus gift ideas
At the start of the new year, many people – and increasingly more each year – take on the challenge of giving up meat, dairy and all animal products as part of Veganuary, a movement encouraging veganism for the entirety of January. It's a great opportunity to incorporate vegan dishes into your diet without the pressure of having to commit to a whole new lifestyle long-term. Rather than overhauling your entire recipe repertoire, look for vegan versions of your favourites, whether it's vegan soups, vegan salad recipes, vegan pasta recipes and more. If you're looking for something a bit more special, discover our vegan dinner party ideas as well as vegan roast recipes – complete with vegan wellingtons, whole roast cauliflower and even vegan Yorkshire puddings so you don't miss out. We've got plenty of delicious ideas to give you confidence cooking vegan meals, but if you're worried about not getting enough protein, try our high-protein vegan meals and read about the best vegan protein sources. A vegan diet doesn't need to be any more expensive, in fact, if you are eating a whole food, plant-based diet with lentils, beans, and plenty of fruit and vegetables then it can work out cheaper overall. If you're feeling the pinch, these budget vegan recipes are particularly economical. Our vegan curries are packed with flavour and texture but will also help keep costs down. While a plant-based diet removes meat, fish, (most) dairy and eggs, veganism is not only a diet defined by the consumption of no animal products or by-products, but also a lifestyle choice - meaning vegans do not typically buy any animal-derived products such as leather. For that reason we've also included some vegan gift ideas. Find out more about how to follow a plant-based diet. Why not treat yourself to a meal out this month? Discover the best vegan and vegetarian restaurants in London and best vegetarian and vegan restaurants in the UK. Still deliberating? Read 10 things I wish I knew before going vegan and our best vegan meal prep tips. Find out why some alcohol isn't vegan and learn about the best accidentally vegan foods. How to do Veganuary Vegan cocktails If you're buying wine or beer, it's worth checking the label to verify its vegan credentials. Sometimes the filtering and fining processes involved when making alcohol include egg whites or fish guts, although this is becoming increasingly less common. Discover our guide to the best vegan wine to get started. When it comes to cocktails, during Veganuary you'll have to give sour cocktails a wide berth as they're typically made with egg whites. Although, if you're feeling particularly ambitious, you could try substituting the egg whites from our best cocktail sours with whipped aquafaba (the liquid from a can of chickpeas) to get a similarly frothy effect. Discover our favourite vegan drink recipes. Vegan baking Vegan baking can feel like the final frontier of a vegan diet. Most traditional cake and baking recipes call for eggs, butter and milk. However, with a few handy ingredients, tips and tricks, you can achieve the light cakes, chewy cookies and fudgy brownies of your dreams. With four key ingredients at hand – flax seeds, aquafaba, vegan baking block and dark chocolate – you'll be baking your way to vegan success in no time. Discover our favourite vegan baking recipes to satiate your sweet tooth throughout the month of January and then find vegan chef and food writer Richard Makin's (aka School Night Vegan) guide to what you need to know about vegan baking. Discover our vegan cakes as well as more uses for the leftover liquid from your tin of chickpeas with our easy aquafaba recipes. Vegan snacks Vegans need not miss out on mid-morning and afternoon snack time. When embarking upon veganism, it might be tempting to reach for the easily accessible, ultra-processed options readily available in the supermarket. However, many of our easy vegan snacks can be prepped in advance for when those cravings hit. Whether you want a slow-release vegan energy bar packed with seeds, nut butter and dates, a protein-rich energy ball or a classic vegan sausage roll, we've got plenty of ideas to keep your cupboards well-stocked throughout the month of January and beyond. Vegan breakfast Get your day off to a great start with our vegan breakfast recipes. If you're a sucker for scrambled eggs for brekkie, try our vegan tofu scramble as a protein-packed alternative, or if you prefer something sweet, vegan overnight oats and chia pudding are both easy, meal-prep ideas. Or, why not treat yourself to a more leisurely weekend brunch with our vegan banana bread and miso chickpeas and avocado on toast or vegan pancakes with berry compote? Healthy vegan lunches When making a healthy vegan lunch, it's a good idea to build your meal around your protein source. Tofu and tempeh are great starting points as they're full of fibre and protein and lower in fat. While tofu has a fairly neutral taste and therefore can be enhanced with your added seasonings, tempeh has a nuttier flavour profile. Get inspired with our favourite tofu recipes and tempeh recipes. You've probably heard about the importance of eating 30 plant foods a week, and this is no less important if you're eating vegan. Although, if you're eating a plant-based diet that's packed with whole foods and whole grains, you probably won't struggle to rack up 30 plants in a week. For a plant-packed boost, this sesame tofu bowl contains a whopping nine plant points in one serving – almost a third of your weekly recommendation. For more ideas, discover our healthy vegan recipes. Vegan comfort food During the colder months of autumn and winter, we can't blame you for craving a vegan pasta bake or two. Richard Makin has spilled the beans on how to make the perfect creamy vegan mac and cheese with a secret, umami-enhancing ingredient. For more delicious and innovative vegan inspiration, check out Richard Makin's recipes and articles. Or perhaps you'd rather a creamy, spicy and soothing vegan ramen made with the simple storecupboard stapes of curry powder, miso, ginger and garlic? Discover all of our vegan comfort food ideas and then read about my vegan storecupboard essential ingredients. Vegan one-pots If you're trying veganism for the first time, one-pot recipes can be a great place to start. Less washing up and minimal effort, they're a weeknight saviour. If you want a taste of the Mediterranean all year round, try our five-star rated vegan paella packed with punchy flavour from olives, sun-dried tomato purée, grilled artichokes and fresh veggies. Or try Annie Rigg's delicious and easy one-pot vegan stew made with green lentils, vegetables and pesto, served with crusty bread for dunking. Packed with plenty of aromatic flavours, Adam Bush's one-pot pilaf with cherry tomatoes, spinach and preserved lemon is an easy and healthy midweek meal. Try our West African peanut stew with sweet potato for a hearty and flavourful one-pot dinner, and for more easy midweek meals, discover our quick vegan recipes. Vegan gifts Now that you're vegan (at least for the month of January), you might choose to buy vegan gifts for the loved ones in your life. We've put together a collection of our favourite vegan hampers and gifts to buy, from cruelty-free chocolate to vegan pasta-making kits, plant-based snacks, and more. If you want to build your own hamper, discover our plant-based supermarket awards for a round-up of the best vegan food on offer in supermarkets including vegan cheese and chicken alternatives to the best ice cream. Nifty kitchen gadgets can help simplify the vegan cooking process. A blender is a kitchen staple when it comes to vegan cooking – think homemade vegan smoothies, pestos, pasta sauces and more. Discover our review of the best Nutribullets and for on-the-go smoothies, read our review of the best portable blenders. If you're feeling particularly ambitious this Veganuary, you could try your hand at homemade vegan milk. Check out our review of the best plant milk makers to get started. Discover more vegan recipe inspiration Vegan barbecue recipes Vegan pancake recipes Vegan iron-rich recipes Easy gluten-free vegan recipes
Warm up with the old school classic British dessert. From mini lemon curd puddings to the traditional treacle version, tuck into a tempting steamed pudding
Warm up and satiate your sweet tooth throughout the colder months with our collection of sponge pudding recipes. The perfect warming dessert to round off a Sunday lunch or celebration meal. Try our classic treacle sponge, a steamed version with seasonal apples or even mini lemon curd puddings. You don't need any specialist equipment to make a comforting steamed pudding, simply put an upturned plate in a large stock pot to act as a trivet. Watch our video on how to cover a pudding for steaming. Next try our self-saucing pudding recipes for more dessert decadence, then our favourite chocolate puddings and even more pudding recipes. Discover our favourite best comfort food recipes, winter comfort food recipes and ideas for making the most of autumn ingredients. Best sponge pudding recipes Treacle sponge pudding An old school British classic, this gooey treacle sponge pudding recipe balances sweet, syrupy flavours with fresh lemon. Perfect for a Sunday lunch dessert. Steamed sponge pudding with custard Let the steamer slowly simmer this classic, comforting pud, made with golden syrup and hints of lemon. Serve with creamy custard for a family treat. Apple sponge pudding This steamed sponge is perfect for pud after a slap-up Sunday lunch. Flavour with spiced apple chunks and serve drenched in homemade bay leaf custard. Steamed syrup pudding This is sometimes called treacle pud, though it’s usually made with lashings of Lyle’s golden syrup rather than black treacle. Whatever you call it, it’s comfort food. Toffee apple steamed pudding This traditional steamed apple pudding topped with sticky toffee sauce is a wonderful flavour combination. It would be perfect for an autumn gathering. Blood orange and marmalade steamed puddings Blood oranges have a very short season towards the end of winter so make the most of them while you can. This delicious, light steamed pudding lets their flavour shine through. Mini lemon curd sponge puddings These mini lemon curd sponge puddings look great and are ready in just 20 minutes. With beautifully light sponge and zesty-sweet curd, they're sure to be a crowd pleaser at any time of the year.
Enjoy warming sweet and savoury breakfasts with autumnal ingredients. From porridge to muffins and pancakes - plus vegan and gluten-free options
Looking for autumn breakfast ideas? With the days getting shorter and chillier, now is the time to be warming up with a cosy bowl of porridge and incorporating seasonal ingredients and warming spices into your morning muffins, baked oats and more. Find make-ahead grab-and-go options for busy mornings as well recipes for more leisurely weekend breakfasts. We've also included savoury options for people who prefer to start the day with something less sugary - read more about swapping sweet for savoury breakfasts. Discover more seasonal inspiration with our autumn recipes, autumn soup recipes, autumn cake ideas and October recipes. Hungry for more? Try our grab-and-go breakfasts, healthy breakfast ideas, high-protein breakfast recipes to try and even more breakfast recipes. Autumn breakfast recipes Baked oats Make breakfast an occasion with this simple, speedy recipe for baked oats – ready in half an hour, it's great topped with nuts, berries and yogurt. Energising breakfast bowl Get closer to your daily quota of colourful fruit and veg with this breakfast bowl recipe, which also helps to support your immunity. Breakfast oatmeal cookies These healthy breakfast cookies are easy to make and full of wholesome ingredients including fibre-packed oatmeal and fruit – ideal for a breakfast or a mid-morning snack. Enjoy with a warming pumpkin spice latte. Pumpkin muffins Make your own pumpkin purée to combine with warming autumnal spices for these seasonal pumpkin muffins. Top with cream cheese frosting for a more indulgent breakfast. Cinnamon, pecan and apple crumble bars Usher in autumn with moreish, cinnamon-infused crumble bars swirled with seasonal apple compote and studded with crunchy pecans. Healthy muffins Bursting with banana and pineapple, and gently spiced with cardamom and cinnamon, these vegan crumble muffins make a great on-the-go breakfast. They're made with flaxseeds and wholemeal flour which is a higher fibre option compared to white flour. Healthy chia pudding This creamy, lightly sweetened pud is surprisingly filling due to the soluble fibre in chia seeds – topped with quickly cooked apples, it’s a simple and healthy brekkie. Mocha porridge Morning porridge tastes so much more exciting when you add cocoa powder, espresso, almond milk, dates and cinnamon. The perfect vegan start to the day. Pear and blue cheese toasts Seasonal pears team well with tangy blue cheese to make these deluxe sourdough toasties. Ideal for cosying down and munching on when it's wet and rainy outside. Porridge loaf Transform leftover porridge into this delicious, oaty loaf with a whipped honey and cinnamon butter to slather on generous slices fresh out of the oven. Cinnamon rolls Sticky and sweet, cinnamon rolls are a Scandinavian favourite, served for breakfast or as a satisfying snack. Our step-by-step guide will help you make perfect treats for friends and family. Protein porridge Start the day with this healthy porridge. It’s high in protein and low in sugar – we used granola, banana, chocolate chips and seeds as toppings. Healthy banana pancakes Those on a gluten-free diet don’t have to miss out on pancakes – try these deliciously fluffy and healthy banana pancakes, drizzled with maple syrup and topped with banana chunks. Pumpkin seed butter on rye Pumpkin seed butter makes the perfect vegan toast topper for breakfast. Serve with apple and chia seeds for an energy boosting brekkie. Add date nectar for sweetness, or leave out for savoury toast toppings. Brown sugar breakfast cake Start your day with a square of coffee-coloured yogurt sponge, topped with a swirl of brown sugar buttercream. This cake tastes even better the next day. Berry and nut butter porridge Using frozen berries makes this an autumn-friendly brekkie. Packed with nuts, fruit and oats, this hearty porridge bowl is perfect for a post-workout breakfast. Banana and pumpkin seed muffins Add some crunch to your morning muffin with our best ever banana and pumpkin seed muffin recipe. Packed with energy they are the perfect way to start the day. Savoury vegan crêpes Pack crisp vegan crêpes with garlicky mushrooms for an easy plant-based brunch. Kale smoothie Try our health editor's vegan, four-ingredient green smoothie, packed with vitamins and nutrients including vitamin C. Figs on toast with goat's yogurt labneh Delicious and good for you... these easy figs on toast with labneh are simple and quick to make. This recipe is light yet creamy, and veggie-friendly. Ready in just 15 minutes these make for a mouth-watering breakfast, brunch or snack. Mexican breakfast corn muffins Check out our moist and cheesy corn muffins. Packed with Mexican flavours these easy muffins are ready in less than an hour and make a simple and healthy breakfast. Frozen berry smoothie Keep frozen berries in your freezer? Try our super simple frozen berry smoothie recipe that's ready in just five minutes. This smoothie is ideal if you want an on-the-go breakfast.
Make the most of autumnal ingredients in our soups for the cosy season - from classic silky butternut squash to spiced cauliflower with crunchy croutons
Autumn is the perfect time to get into soup making – not only will it warm you up in the colder weather, there's also a fantastic array of seasonal veggies on offer at this time of year that are just waiting to be roasted, blended and transformed into hearty, flavour-packed soups. Choose from soups with seasonal root vegetables such as butternut squash, sweet potato, pumpkin and celeriac. Or make a classic creamy mushroom soup or French onion soup to brighten your day. Storecupboard staples such as lentils and beans are great for bulking out soups at this time of year when there's less fresh veg available, too. For more seasonal ingredients, try our pumpkin recipes and butternut squash recipes. For more autumnal inspiration, try our autumn recipes, autumn cake ideas, autumn cocktails and autumn salad recipes. Autumn soup recipes Squash and sweet potato soup Warm yourself from the inside out with this one-pot vegan soup made with creamy, nutty squash and sweet potato, seasoned with cumin, turmeric and ginger. Leek and potato soup This classic leek and potato soup is simple to make and ready in just half an hour. It's perfect for a comforting lunch, served with plenty of crusty bread. Carrot and coriander soup Make this warming carrot and coriander soup for lunch, and then jazz it up with crunchy ras el hanout flatbread croutons. A comforting vegan meal for four. Cauliflower, cheddar and Marmite soup with cheesy Marmite croutons This cauliflower, cheddar and Marmite soup with cheesy Marmite croutons is a truly comforting dish packed with rich umami flavour. The combination of roasted cauliflower, mature cheddar and Marmite creates a deeply savoury and satisfying soup, while the homemade croutons add extra crunch. Butternut squash soup This silky butternut squash soup makes for a satisfying veggie lunch – it's simple to whip up and only needs a handful of ingredients. Mushroom soup Check out this creamy mushroom soup with simple pickled mushrooms. This easy recipe is a great lunchtime meal and it's low in calories, too. Pumpkin soup Serve this in big mugs with fat fingers of melty cheese toasties for dipping. Lentil soup This simple spiced soup is low in fat and ready in just 30 minutes. Fry some bacon pieces to sprinkle on top, or add a tin of chickpeas with the veg for a more rustic feel. Potato soup Check out our warming potato and spring onion soup. This easy recipe is vegetarian, low in calories and it's ready in just 30 minutes. French onion soup This deeply beefy onion soup is topped with bubbling cheese melts, perfect for a comforting warmer. Carrot and parsnip soup This comforting bowl of seasonal veg soup is great for when the nights draw in. Whizzing in the cream at the end makes for a gorgeously smooth consistency. Serve with a swirl of double cream and a hunk of buttered bread. Broccoli and stilton soup This vibrant broccoli soup with stilton toasts is the perfect antidote to chilly days. Warming and comforting but still healthy, this is perfect for the colder months. Spiced cauliflower soup Our creamy cauliflower soup is spiced with curry powder for a low-calorie veggie winter warmer. Maple and miso celeriac soup Make the most of this underused root vegetable with a rich soup. White miso adds extra umami and balances the earthy celeriac and sweet maple syrup. Swap the double cream for a plant-based cream to make this vegan. Roast sweet potato, chipotle and orange soup with paprika seeds Bursting with vibrant sweet potatoes, punchy chipotle and zingy orange, this low-calorie soup makes for a nourishing vegan lunch. Curried swede soup Recreate this curried swede and coconut soup to warm yourself up over the colder months. Best served with crusty bread. Spiced squash, spinach and lentil soup A wholesome, nutritious soup packed with squash, Puy lentils, bulgur wheat and plenty of cumin for kick. Big soup Make this all-in-one soup for a midweek warmer. It's packed full of nutritious veg, lentils, pearl barley and salty lardons. Red Thai butternut squash soup Try our butternut squash recipe with the punchy flavours of red Thai curry for an easy winter warmer. Parsnip and apple soup Serve this rich and creamy parsnip soup with crusty bread for a warming lunch or dinner party starter. Rice and vegetable aash with Puy lentils To say that aash is merely a soup would be underselling it – this hearty staple of Persian cuisine is always herb-based but there are many varieties: some with meat, some with barley, rice, tomatoes or pomegranate molasses. It’s the best comfort food on a cold day. This is Sabrina Ghayour's Western version but still every bit as delicious. Sweet potato groundnut soup Check out this easy vegan soup recipe with sweet potato and groundnut. Packed with punchy chilli and smooth peanut butter this flavoursome soup is super creamy and low in calories. Celeriac soup with chorizo oil Make this low-calorie creamy celeriac soup topped with crispy chorizo and rosemary for a warming weekend fix. Fiery chickpea and harissa soup An easy and fast-to-make spicy soup with chickpeas. This vegetarian recipe gets its heat from harissa, the hot chilli pepper paste from Morocco. Ready in just 20 minutes. Sweet potato and miso soup Velvety, wholesome and packed with plenty of umami flavour, this vegan soup is simple to make and low in calories.
Make a classic bakewell tart, then try our variations with seasonal fruit and in miniature form. Or try a chic French galette with frangipane filling
Frangipane is typically made by mixing ground almonds, butter, sugar and eggs to make a sweet and creamy filling for sweet tarts, often used in French baking and also in the classic bakewell tart. Make a classic bakewell tart topped with flaked almonds and a dusting of icing sugar, then try our variations with cherries and pistachios. Or try a French-inspired galette, mini tarts, bars and frangipane mince pies for the festive season. Next, discover our sweet tart recipes, sweet traybakes and French dessert recipes for more sweet inspiration. Frangipane recipes Bakewell tart Create a classic British bakewell tart with step-by-step help. Try this recipe with other seasonal fruits such as strawberries or cherries, if you like. Apple and almond galette This sweet and nutty restaurant-quality galette is made simple with shop-bought pastry. The recipe comes from London's The Grand Duchess. Cherry and pistachio bakewell galette Check out this easy twist on the classic British bakewell tart. Pistachios add a vivid green colour and richness to the traditional almond filling. Chilling the tart before baking helps set the shape so don’t skip that step. Plum and pistachio frangipane tart Squidgy plums and crunchy pistachios are a match made in heaven in this impressive tart. Use a shop-bought block of shortcrust pastry if you don't fancy making your own. Raspberry frangipane tart Celebrate the rich, jammy flavour of seasonal raspberries with this frangipane tart. Serve it fresh from the oven with a dollop of cream and extra berries or impress your loved ones by taking it along to a picnic or barbecue – it’s a perfect make-ahead dessert that’s easy to transport and always a crowd-pleaser. Rhubarb frangipane cake Pair tangy rhubarb with ground almonds in this nutty sponge and serve with crème fraîche for an easy dessert. This recipe comes from nose-to-tail Italian restaurant, Manteca. Croissant bostock with boozy cherries Usually a piece of brioche topped with frangipane and baked, this twist uses a croissant base, while kirsch-spiked cherries add a boozy note. Rhubarb bakewell tart This is a modern twist on a British favourite made using rhubarb. It's easy to make but looks impressive. Rhubarb is in season from February until May. Brown butter frangipane and nectarine tart Our brown butter frangipane tart is a super impressive dessert to serve to a group of friends, or freeze for later. Lemon and pistachio bakewell tart Got a jar of lemon curd in the cupboard? Put it to excellent use in this zingy riff on a bakewell tart, studded with pistachios and flavoured with cardamom. Lemon and almond tarts If you like Bakewell tart you'll love this lemon version. A crisp shortcrust shell is filled with lemon curd and a rich egg and ground almond sponge. Serve warm straight from the tin or at room temperature with a nice cup of tea. Pear and hazelnut bakewell Sweet pastry filled with the best frangipane and topped with pears. This is one of our favourite sweet recipe combinations for a dinner-party dessert or even afternoon tea. Mini bakewell tarts Forget shop-bought, try our best bakewell tart recipe and make them yourself at home. These mini mouthfuls of deliciousness are best served warm with a dollop of cream. Cherry bakewell tart Our cherry bakewell tart is an exceedingly good tart – serve with a cup of builder’s tea for a proper English teatime treat. Gooseberry frangipane bars Tart gooseberry compote is sandwiched between puff pastry and soft, sweet frangipane in these little bars that go perfectly with an afternoon cuppa. Hazelnut frangipane and apricot galette Packed with seasonal fresh apricots and a nutty frangipane encased in crispy sweet pastry, this buttery galette makes an impressive dinner party dessert. Peach and almond tart This peach and almond tart is a little effort to make, but the results are delicious, with a light hazelnut and almond frangipane holding the poached peach slices. You can skip the pastry making part of this recipe if you like and use a ready-made sweet pastry. Pear and chocolate frangipane tart Fruit, pastry and chocolate: always a good combo. This tart, with chocolate frangipane and pear quarters is sprinkled with flaked almonds for a luxury dessert. Frangipane mince pies Elevate traditional mince pies with a layer of almond-flavoured frangipane and flaked almond topping. Perfect for a festive dessert served with cream.
Put overripe bananas to good use in our tempting banana bread recipes - from chocolate-studded loaf cakes to vegan and gluten-free options, too
Looking for ways to use up overripe bananas? There's arguably no better way than a freshly baked banana bread – repopularised during lockdown, this timeless bake never gets old and is best enjoyed with a tea or coffee for an afternoon or mid-morning treat. Start with the classic banana bread, then discover our variations, including chocolate chip studded and chai-enhanced sponges – with vegan and gluten-free options, too. Now discover more baking recipes, vegan baking recipes and gluten-free baking recipes. Find even more banana recipes and more recipes for overripe bananas. Classic banana bread This classic banana loaf requires just six ingredients and is perfect for an easy teatime treat or breakfast snack. It's a great way to use up overripe bananas. Vegan banana bread Check out our moist vegan banana bread. This recipe is super moreish, easy to make and it goes perfectly with your morning tea. Healthy banana bread A healthy glug of maple syrup is the key to this wonderfully moist vegan banana bread, flavoured with both coconut oil and desiccated coconut. Gluten-free banana bread Flavoured with honey, vanilla and mixed spice, and studded with walnuts, this comforting banana bread is entirely gluten-free, though you'd never guess it. Chocolate banana bread This recipe combines classic flavours into one delicious chocolate banana loaf. It's a great way to use up overripe bananas and will be a hit with everyone. The added whisky gives it a grown-up twist. Chocolate chip banana bread For an exciting twist on everyone’s favourite bake, check out this banana bread topped with an indulgent chocolate sauce and caramelised bananas. Spiced chai banana bread This gently warming banana bread flavoured with black tea and spices (to mimic masala chai) is a wonderful spin on a classic. Banana and walnut loaf cake This easy loaf cake will be ready in just over an hour and is perfect with an afternoon cup of tea or coffee. Vegan banana loaf Oat milk, tahini and super-ripe bananas keep this egg-free, dairy-free banana bread moist and moreish. Banana loaf with passion fruit frosting Our take on the ever-popular banana loaf. Made with pecans and a tropical passion fruit frosting, this is a teatime treat to share with family and friends. Sugar-free banana bread We've used silken tofu in place of eggs in this vegan banana berry traybake which uses natural, unrefined sugars – wonderful served with dairy-free yogurt for a sweet breakfast or brunch. Candied bacon banana bread Check out our easy candied bacon banana bread recipe. The combination of crisp, salty bacon with dense banana bread is a winner. Try it toasted with butter and a drizzle of maple syrup for an extra indulgent breakfast. Use overripe black bananas for the best result. Banana breakfast loaf This banana and pecan loaf is a great healthy choice for breakfast if you need to grab something on the run. Made with wholemeal flour, it will keep your energy levels up until lunchtime. Gluten-free banana and apricot loaf This fruity earl grey tea loaf is a great way to use up any overripe bananas you have lying around. And the hazelnut streusel topping adds a lovely crunchy texture to the loaf - perfect for afternoon tea or with your next cuppa. Dulce de leche banana bread Afternoon tea has a reputation for fussiness and recipes that need a lot of patience to make. These mini loaves are incredibly easy to make but still look elegant enough for the fanciest tea. Spiced pineapple and banana cake With its tropical notes and subtle harissa heat, this cake serves up a big slice of holiday flavour, topped with a creamy icing. Don’t be scared of the harissa – the flavour mellows in the cooking. Peanut butter banana bread It’s hard to improve on a classic banana bread but we think the peanut butter addition just edges it. A real nutty twist on everyone's favourite. Serve with your freshly brewed morning coffee.